Purée

The tall, narrow shape of a blender effectively purées mixtures with a high proportion of liquid and some chunky ingredients, making it the best tool for puréeing soups, though a food processor or immersion blender can also be used. Puréeing some, but not all, of a soup is an easy way to give it a more substantial, chunky texture.

When puréeing hot soups, fill the blender no more than two-thirds full. Cover with the lid, making sure it is secure, and then drape a kitchen towel over the lid in case there is splattering. Hold the lid down with one hand, start the motor on the slowest speed, and then increase the speed as necessary.