Well, look no further than a nice cup
of blended soup.
These kinds
of blended soups are really easy to throw together.
Not exact matches
The unique Roasted Red Pepper & Gouda Bisque features a sweet and smoky
blend of roasted red pepper purée, tomatoes, cream, basil and Gouda — all making for a truly craveable
soup.
I made this
soup yesterday and when returning it to the hob after
blending I made the mistake
of overheating and boiling the
soup.
Combine
soup with half
of the roasted cauliflower, arugula / spinach, fennel fronds (reserve a few for garnish) and black pepper in an upright blender and
blend until smooth.
Any suggestions
of what I do with my big batch
of soup — it is quite nice as
soup — I am wondering about
blending it but not sure??
One attribute
of arrowroot is that it does not curdle when added to a hot
soup rather it
blends and thickens immediately and smoothly.
I also
blended the greens with the
soup and added a squeeze
of fresh lemon at the end.
I don't know if it was my immersion blender or my skills — but I had to put some
of the
soup with the basil in a blender to actually get the basil
blended.
I was so tired and out
of it by the time I got to the
soup that I skipped from
blending to garnishing FORGETTING THE MISO!
I have always used it to
blend soups etc. right in the pot, but I have to say that ever since I discovered how easy it is to make HOMEMADE MAYONNAISE and dressings like this Caesar Dressing, it's become one
of my most beloved tools.
-LSB-...] nutritious recipe from ThePPK.com
blends garlic, cauliflower and basil to get the «pesto» part
of the
soup, and -LSB-...]
Yes — I do think you need to
blend this
soup, because otherwise the cheese won't be able to melt directly into the
soup and combine with the rest
of the ingredients.
A simple list
of ingredients that includes a
blend of sautéed onion, carrot and celery, aka mirepoix, and a small amount
of diced smoked sausage combine with cabbage and ground turkey to create a deliciously satisfying cabbage
soup that's both low carb and gluten free.
In this step you can pulse the
soup for a thicker consistency, remove 1/4
of the vegetables and add it in later for chunks, or
blend the
soup for about 1 minute until it is smooth.
You don't want
soup, and you can surely not do any
blending but I prefer my tomato sauces to not have chunks
of anything in them.
The butter is totally justified if there's pumpkin in there:) I love that the
soup is rustic and not totally
blended, with its tender nuggets
of savory onion (I used half red half yellow.)
This
soup is simply spiced, allowing the raw flavours
of the vegetables to take centre stage — this silky
blend is delicious, warming and perfect for those cold winter nights.
The longest step is cooking the broccoli florets, but after they're done, you just need to toss them and the rest
of the
soup ingredients into a Magic Bullet cup and
blend.
Even if you're not a huge cauliflower fan, a
blend of veggies and delicious concoction
of spices gives this
soup a dominant, fragrant curry flavour that will really warm you from the inside out.
We love to use our immersion blender to
blend down some
of the butternut squash (making the
soup nice and thick), but we always leave some butternut squash cubes whole because they give the
soup more texture and depth.
Blend with a stick blender or carefully remove about 1/2 -2 / 3rds of soup and blend until desired consistency (I like there to still be some chunks of veggies in
Blend with a stick blender or carefully remove about 1/2 -2 / 3rds
of soup and
blend until desired consistency (I like there to still be some chunks of veggies in
blend until desired consistency (I like there to still be some chunks
of veggies in it).
Blended until smooth with a dose
of cream and finished
of with a handful
of crispy tortillas this
soup was exactly what I hoped it would be.
I had a big case
of those cans to use up but it would be fine without it, just a little thinner and since I
blended up some
of the
soup, you really probably wouldn't miss the texture, just a little tomato flavor.
Pour the mixture into a blender and
blend it until you get a consistency
of a
soup.
After you
blend your
soup run it through a chinois, that'll get rid
of any little skins left over.
With the help
of an immersion blender
blend the
soup until smooth.Let it simmer until bubbly hot.
Place your corn purée and your squash purée back into the
soup pot, stir until
blended, and add 2 cups
of water, Warm until heated through.
Stir both the rice and
blended soup back into the slow cooker then season to taste with fresh lime juice and a little bit
of salt if necessary.
The warm and sweet nature
of pumpkin makes it one
of the most delightful comfort foods to be enjoyed roasted, steamed and smeared with butter, or
blended into
soups in the cooler months.
A rich
blend of extra-sharp Cheddar, potatoes and broccoli, this classic
soup will see you through fall and winter.
To
blend the
soup at the end
of the recipe I use an immersion blender.
While that's cooking, scoop 1/2 — 1/3
of the cooked
soup into a blender (might need to do this in batches, and never fill your blender more than half full with hot liquids,) then
blend until very smooth.
This
soup recipe has a dose
of healthy fats from the avocado, a detoxing
blend of greens from the spinach, and some complex carbs from the sweet potato.
With its
blend of chicken stock and vitamin - C - rich lemon, this restorative
soup (inspired by the classic Greek lemon - egg
soup avgolemono) is a good way to fight colds or the flu.
I make almost the same
soup except I add barley to mine and use a frozen mixed vegetable
blend from Trader Joes instead
of canned veggies.
If you wanted to make a really good fall
soup,
blend up the entire batch
of curry until smooth.
Blend with yogurt, dill, a scoop
of ripe avocado, make a veggie smoothie or
soup... with an ice cube and another squeeze
of lemon or lime it's a healthy and delicious summer refreshment, and quick to make.
I
blended 2/3
of it, and added the
blended soup back into the 1/3 unblended
soup for a more rustic look.
I only made two minor changes: 1) add more peppers to the
soup (I added serranos for extra heat) add 2) a bunch
of fresh cilantro to the food processor when
blending 1/3
of the
soup — it gave it the perfect aromatic and flavorful punch.
The Egyptian seed - and - nut
blend dukkah is the perfect topping to sprinkle on salads,
soups, and grain bowls for that extra kick
of flavor and crunch.
This
soup is
blended smooth which creates a creamy texture that doesn't require the addition
of heavy cream to thicken it.
I also
blended cashews into the
soup to add a source
of heathy fats and make it creamier without the use
of dairy.
Or,
blend them and add just a little
of that broth for a thicker veggie
soup.
Because the rest
of the
soup is well -
blended, I found that running into larger, stringy, cooked basil leaves was annoying.
Blend the remainder
of the
soup with the spinach.
This creamy tomato
soup is super-flavorful courtesy
of fire - roasted diced tomatoes and our delicious
blend of ingredients.
You won't miss any
of the cream or calories from this dairy - free tomato
soup as the texture is still silky from
blending the tomato base.
Potatoes have a thicker consistency than cauliflower once they're
blended so I wouldn't skimp, you want the
soup to be super creamy so it replicates the thick cheesy texture
of traditional broccoli cheese
soup!
The chef always had a big pot
of soup made, either cabbage or cauliflower
soup,
blended with heavy...