You may have seen this one in soup recipes such as a broccoli cheese soup. Some people like process of pureeing. Me, not so much.
6. Puree your produce.
Many recipes call for heavy cream, butter, cheese, or evaporated milk, However, you can cut the calories and the fat by pureeing your veggies.
Purée and (more rarely) mash are general terms for cooked food, usually vegetables or legumes, that have been ground, pressed, blended, and/or sieved to the consistency of a soft creamy paste or thick liquid. Purées of specific foods are often known by specific names, e.g., mashed potatoes or applesauce. The term is of French origin, where it meant in Old French (13th century) purified or refined.
To reduce foods to a creamy consistency, cooks once had to press them through a fine sieve. Today most cooks use a blender, an immersion blender, or a food processor to purée. Immersion blenders are especially handy for blending hot soups, because you can purée soups in the same pot you cook them. When using a blender to purée hot mixtures, be careful to fill it only half full.
Do an internet search and you will find many purée soup recipes. I saw cauliflower, butternut squash, broccoli, sweet potato, tomato, pea, lentil, chickpeas, carrots, and beans all made into a delicious and satisfying soup. However, don’t add the cream and the butter even though the soup is a finer texture and may taste better. It’s a fat trap.
Pureeing helps thicken the dish you are making. Putting pureed beans into chili can make it thicker. Putting some pureed carrots into spaghetti sauce can give it character.
One thing I dislike is cleaning up the blender. But cleaning up is part of cooking, isn’t it?
If you have the equipment, you may find this type of soup making your culinary style.