Tips for the best puréed soups
Cut your vegetables small for faster cooking. A 1/2-inch dice needs no more than 10 minutes of simmering before it’s soft enough to purée.
Don’t stir the vegetables too often during the sauté; once every two minutes or so is good. This helps them brown, and that, in turn, will flavor your soup, giving it nuance beyond simply simmered vegetables.
Use a blender to get the smoothest soup. If you use a stand blender, be sure to let the liquid cool slightly, work in batches, and hold a towel over the lid to avoid overflowing. An immersion blender works well, too, and is even more convenient.
Don’t be afraid of salt—it can make all the difference. Taste your soup before serving and add salt to taste. The flavors will get brighter and more pronounced.
Add an attractive garnish: It can really give the soup pizzazz. Use a sprig of an herb that’s in your soup, a drizzle of a flavored oil, or a sprinkle of shredded cheese. A dollop of sour cream or crème fraîche can also enhance a simple puréed soup, making it party-fancy in both flavor and appearance.
