🥣 The perfect blender for a creamy soup: our top pick for quick results – Neary

Achieving a velvety soup worthy of the finest chefs isn't just about the recipe; it's also about choosing the right blender ! If you dream of a smooth, lump-free texture, the right blender makes all the difference. A good blender will bring out all the flavors of your seasonal vegetables and give that creamy texture that warms you up in winter 🧣. A bad blender, on the other hand, can leave lumps or struggle with the leek fibers… Not ideal for a delicious soup!

By choosing the right tool, you save time, simplify the dishes, and get a smooth soup, perfect for the whole family 👨‍👩‍👧‍👦. Ready to discover which blender to use for a creamy homemade soup?

The immersion blender (also called a "hand blender") is a favorite among homemade soup enthusiasts. Easy to use, it slips directly into the pot: no need to transfer, you blend while the soup is still hot and control the texture in a flash 👀. It's the secret weapon for achieving a smooth, velvety soup effortlessly, even with fibrous vegetables or soft potatoes 🥔.

• ✅ Convenient : mix directly in the saucepan
• ✅ Quick cleaning : a quick rinse under water is all it takes
• ✅ Compact : fits easily in a drawer
• ✅ Affordable price : ideal for getting started without breaking the bank

Neary's tip: for an ultra-smooth soup, give it a quick blitz with an immersion blender at the end, even after first blending it in a blender!

The immersion blender is also a favorite among professionals (as evidenced by restaurant chefs !) 🏆

If you want a really creamy soup, a blender is also an excellent option! There are two main types:

• Classic blender : it offers formidable blending power, perfect for puréeing cooked vegetables and achieving a velvety, bistro-style texture. Be careful not to fill the bowl to the brim (beware of splashes!) and blend in small batches if it's very hot 🚨.
• Heated blender : it's the all-in-one for creamy soups! You put in your vegetables, a little water, start the soup program… and it cooks and blends all by itself. Zero monitoring, guaranteed texture, perfect for busy evenings or Sunday batch cooking 🕒.

A blender often gives an even smoother texture than an immersion blender, especially if you want a "creamy" soup or if you add very fibrous vegetables (celery, leek...).

• 🧽 Clean your blender as soon as you're finished to prevent residue from drying out (a quick rinse with hot water is all it takes!)
• 🌡️ Hot blending : let it cool for a few minutes if you're using a blender to avoid pressure and splashing.
• 🔪 Cut the vegetables into small pieces to speed up cooking and make blending easier
• 🥛 Add a touch of cream or milk at the end of blending for an even smoother effect
• 🧂 Season after blending , to better control the amount of salt and spices according to the texture
• 🌱 Keep some cooked vegetables in pieces for decoration or crunch.

Want to try a typical recipe? Discover homemade roasted butternut squash soup , perfect for using your new blender!

• Can you use a multi-function food processor to blend soup? Yes, but the texture will sometimes be less smooth than with an immersion blender or a regular blender. Some food processors with a heating function do the blending automatically 🥄.
• Do I need to peel all the vegetables before blending? Not always! Organic vegetables (carrots, courgettes, butternut squash, etc.) can often keep their skins for more fiber and flavor.
• What power should I choose for my blender? For a smooth soup, aim for at least 400W for an immersion blender, and 600W for a regular blender. But ergonomics are just as important!
• How to avoid splashing? Make sure the blender is fully submerged before turning it on, and always start at a low speed.
• Should you strain the soup after blending? A good blender already makes the soup quite smooth. For an extra silky result, pass it through a chinois or a fine-mesh sieve.