Introduction to Purée Soups

With a coarser texture, purée soups are a little thicker than cream soups. Purée soups are based on dried legumes or starchy vegetables and are invariably puréed entirely, though in some cases, some of the solids are left in their original shapes for visual appeal.

Finishing ingredients may or may not include cream or milk. Invariably, soups that are puréed are garnished with croutons and complementary meat or vegetable that is cut into small diced pieces.