Many of us don’t have a blender in our kitchen, but we still want to make delicious creamy soups. It turns out you can make a smooth soup without a blender simply by whipping it with an electric mixer! In this article, I explore making soup without a blender and offer some tips for success!
Making Creamy Soups Without A Blender
How To Make Soup Without A Blender: This Is How It’s Done!
If you want to make creamy soup without using a blender, this is the method. Whipping with an electric mixer. Here’s how it works:
Do you have lots of vegetable or chicken stock in your refrigerator? You can whip up a delicious soup anytime by simply blending a little bit of it with butter and cream. Add in some vegetables and herbs, presto – creamy soup! Here I’ll tell you everything you need to know about making creamy soups without a blender.
This method is great for those who don’t have a blender and can’t use one because they don’t have access to electricity.
Ingredients For Making Soup Without A Blender
Ingredients: One quart of vegetables (I like celery, carrots, onion, and potatoes) or chicken stock
Directions Make Soup Without A Blender
Before you begin, make sure you’ve got one quart of vegetable or chicken stock in your refrigerator. If you don’t have any stock, stock up on some! In the meantime you can use water at room temperature (heat it up if it’s cold). Next, gather 1/4 cup (1/2 stick) of unsalted butter and 2 teaspoons of heavy whipping cream. They must be unsalted butter and heavy cream because that way you can control the amount of salt in your soup. Now get out your electric mixer, plastic bowl, hand whisks and a whisk attachment too.
The Whipping Process
1. Adjust the whisk to fit on your electric mixer (with the flat edge facing up). Then soften 2 teaspoons of heavy whipping cream in a microwave or on top of a stove. I recommend using cream so that you don’t have to add milk or water back into your soup later on to adjust for the evaporative deficit (the soup will lose volume as it cools).
2. Fill the plastic bowl with vegetables or chicken stock (about half full) and then place some butter on top of that.
3. Turn the electric mixer on low and add the softened 2 teaspoons of whipping cream. I recommend putting a spatula underneath the bowl to spoon up any whipped cream that comes out onto your mixing blade (trust me, it looks like powdered sugar).
4. With your hand mixer on low, begin beating the soup in one direction until all the butter has been incorporated into the soup in one direction.
5. Increase speed to medium and continue beating until all butter is incorporated into soup.
6. The soup will become very creamy and look like milk.
7. Stop beating and taste a spoonful. If it tastes a little salty, turn the mixer on low and add water until the soup is no longer salty. Then turn it off, taste again, and adjust salt if necessary.
8. Serve the creamy soup immediately!
How Creamy Will The Soup Be After Whipping
The soup will be more creamy than if you had just used a blender, but it still won’t be as creamy as if you had blended your ingredients. That’s to be expected because whipping does not add any air into the mixture. How Long Will This Soup Keep Out Of The Refrigerator? If you’ve got a cold 1 quart of vegetable or chicken stock, the soup will keep in the refrigerator for up to 4 days. You can whip your cream into a hot or cold stock. Doesn’t Cream Make The Soup Fat?
1. A little cream goes a long way if you’re whipping a whole quart of soup. Even if you whip in 2 teaspoons of cream, as I mentioned in the directions, that’s about 1/4 cup for a whole quart of soup. So even if you whip your soup with 2 teaspoons of cream and then pour out the soup from the bowl into another container you’ll only end up with about half a teaspoon of fat (2 teaspoons whipping cream = 4 tablespoons).
2. Plus, remember that one teaspoon of heavy cream is only 80 calories whereas there are 250 calories per can of evaporated milk!
3. Also, if you add a small amount of flour (about 1/4 cup) to your whipped soup, a light roux-like texture will form that will thicken the soup without adding fat.
4. How can you tell if you’ve added enough flour to make a roux-like texture? You can’t really tell because the result won’t be thick like gravy nor thin like water. But if you’ve added enough flour it will coat the spoon and not pour off easily like water.
5. Also, another way to thicken your soup without adding fat is to let it cook with the whipped cream. In fact, when the soup cooks, it will get thicker (because the starch molecules in the flour will swell). So if you let your soup cook for an hour or so after whipping it with cream and then pour off your soup from one bowl into another bowl that is full of cold water (which will flash cool your soup), you’ll notice that the soup will become thicker.
6. Or you can add some more stock in addition to the drops of water and flour so that you don’t have to worry about adding too much flour.
7. If you don’t want to use flour, you can also let the soup cool after whipping it and then place it in the refrigerator for up to one hour. The soup will get thicker as it cools because as the molecules in the soup’s ingredients (the vegetables or chicken stock) slow down, they will settle into a thicker consistency.
8. Also, if you have undercooked your vegetables before whipping them with cream, they may taste raw even if they’re done. So make sure your vegetable or chicken stock is cooked thoroughly while making the soup!
9. Lastly, if you want your soup to be extra thick, don’t add any cream — instead just add a little bit of water and a small amount of flour. What If I Don’t Want To Add Any Flour?
You can also whip your soup as I’ve described here and then let it cool in the refrigerator for up to one hour. As it cools the soup will get thicker! Will The Soup Be Salty If I Stir In Water To Thin It?
No, don’t worry about that. Remember that you’ve already adjusted the salt level to taste before whipping it and then again when you added water to adjust for the evaporative deficit (the soup will lose volume as it cools).
It’s a cold day, so you think about making a big pot of soup to ward off the chill. All that’s left is for you to figure out how to make that soup creamy without having a blender, since your spouse thought it would be funny to break yours when they went on their cleaning rampage last week. Don’t worry–you’re in luck! There are plenty of ways to make creamy soups without a blender.
Luckily, there are plenty of other kitchen gadgets or tools that can help you achieve the same result as if you had a blender. You are the one who gets to choose the gadget that you think is easiest for you to use.
Soup Is Still Delicious Without A Blender
Here are some ways for you to make creamy soups without a blender:
Use a potato masher to break down ingredients into smaller pieces. A potato masher can be used instead of a blender in many recipes, allowing you to whip up your soup on your kitchen countertop instead of in the soupy bowl itself–and it’s easier to clean up too! You’ll get creamier and thicker soup in the end by using a potato masher than if you used an immersion blender or food processor.
A potato masher can be used instead of a blender in many recipes, allowing you to whip up your soup on your kitchen countertop instead of in the soupy bowl itself–and it’s easier to clean up too! You’ll get creamier and thicker soup in the end by using a potato masher than if you used an immersion blender or food processor.
Use an electric hand whisk (or manual whisk) to quickly break down ingredients for a creamy soup. If you already have one, this is another cool way to make soups without a blender.
If you already have one, this is another cool way to make soups without a blender. Put your soup in the food processor! Yes, a food processor is perfect for creating creamy soups without a blender. If you think about it, the food processor is kind of like an immersion blender on steroids.
It is great for breaking down things into smaller bits than what a hand whisk alone can get to–but it works much faster and better than an actual immersion blender too. Added bonus: You can use the grinding attachment instead of the chopping one if you want, which makes everything even more powder-like when you’re done blending!
Yes, a food processor is perfect for creating creamy soups without a blender. If you think about it, the food processor is kind of like an immersion blender on steroids. It is great for breaking down things into smaller bits than what a hand whisk alone can get to–but it works much faster and better than an actual immersion blender too.
Added bonus: You can use the grinding attachment instead of the chopping one if you want, which makes everything even more powder-like when you’re done blending! If you’re using commercial ingredients that have already been processed and diced, no blender is needed at all! Just throw everything in your pot; boil, simmer, or whatever; and then blend as usual with an immersion blender or regular mixer set on high speed.
Just throw everything in your pot; boil, simmer, or whatever; and then blend as usual with an immersion blender or regular mixer set on high speed.
Not all soups are meant to be blended anyway. This is a good thing because getting the right consistency of soup (and it depends on what you are making) can only happen after it has cooked for a while, so why torture yourself by trying to mix it from scratch? A soup like chicken noodle or creamy chicken soup may not work well with an immersion blender–but they are still delicious without one! Just let these soups cook long enough to get right.
Soups such as chicken vegetable, cream of mushroom soup, or tomato soup may all have flour already in them to thicken them. This is a good thing because these soups can be thicker without the need of a blender.
What can I use to blend my soup?
There are a couple of easy ways to blend soups, one of which is with an immersion blender. An immersion blender is a mini-blender that is used with a stick that goes into the bottom and then you blend it right in the pot, hence the name “immersion blender.”
They are great because they are easy to store and keep out of sight until needed. However, it has been my experience that using an immersion blender can be frustrating, especially when trying to get everything blended evenly as you go along because you can’t really see what’s going on down in there all that well.
Another method you can use is to pour your soup into the bowl of a regular blender, just as if it were an opaque soup, and blend away. This is very easy and gives you a great view of what’s going on in there. The only drawback is that you have to transfer it from the pot to the blender again–and this can be messy if you are blending hot liquids.
The best method for making creamy soups without a blender lies in finding a tool that will help you whip up your soup with minimal or no effort at all.
Can you blend the soup with a hand mixer?
Yes, you can use a hand mixer to blend soups without a blender. A hand mixer is great for this because you can use it without having hot objects around your kitchen (due to the bowl being in the mixing bowl itself).
You can also mix everything in there really quickly and easily if it is still on the stove. The only drawback to using a hand mixer with soups is that it generally takes up a lot more space than an immersion blender; but by using one, you don’t have to worry about any hot splashes since everything is contained inside of the mixing bowl.
Can you blend a soup?
Yes, you can blend soups. But first, what is a soup? Well, a “soup” is defined as “a mixture of two or more substances, especially one with a liquid base.”
This definition works well for soups that are not thickened at all and the ingredients blend together with the help of an immersion blender or other mixing tool to create a creamy texture. A cream soup is considered to be a soup filled with heavy cream that has been whipped until it is light and fluffy; and this is accomplished because of the use of an immersion blender in most cases.
So, now that we are clear on what a soup is and what soups are not soups, we can address the question of whether or not you can blend a soup. You can absolutely blend your soup! If you use an immersion blender or regular stand-up model, then you will see that blending soups is actually quite easy.
You can also use a hand mixer if you want to make your life even easier if all you want to do is whip cream into your soup without bothering to mix all of it in there together.
How do you blend soup without making a mess?
The next step is to make a great tasting soup without making a big mess. You can do this by blending a few things right in the pot, because it just makes sense to choose a way that will get you into the kitchen as fast as possible with what you need.
If your soup is on the stove and there are no splatters about, all you need to do is stir your ingredients around and then pour it into your blender or regular mixer bowl and go from there.
How do you puree without a blender?
So now that you have all the basics under your belt, it’s time to get down to the nitty-gritty. What do you do if thickening and adding dairy products is not of concern or is not required? You can make a great tasting soup without all of the fussiness.
You can blend a few things together in a small bowl right in the pot. You can also pour everything into your blender or other mixer bowl and let it go at full speed.
However, the best way to make a creamy soup without the blender is to get a tool that will help you whip up your soup with very little effort! If you add eggs, butter, and heavy cream or crème fraîche (which is cream in French), then they can all be whipped together to make a nice thick consistency that requires no further cooking or reheating. The only drawback is that this will take up more space than an immersion blender; however, it mixes everything in one shot so it won’t take long at all!
How do you hand blend soup?
Once you have decided how you want to blend your soup and what tool you are going to use, it’s time to get right down to business. But first, there are a few things that you need to know about blending soups in general.
You will always have hot splashes and some smoke if you are going to be blending any kind of soup, so keep a fire extinguisher close by at all times so that you can use it if necessary.
Many soups are already thickened by the time they come out of the cooking pot, so you don’t have to worry about getting them to a blending stage. But if you do, then just try adding a splash of your favorite soup base and blend it around in there until it begins to thicken at least a little bit.
Now that we have that covered, let’s get down to business. If your soup is hot or at least warm, then pour it into your blender and add in some other ingredients such as herbs or spices if desired. You can also add some salt and pepper for seasoning purposes.
To recap, this is a very short overview of the best tools for blending soups and making them into creamy concoctions. The only thing you need to know is that the immersion blender is hands down the world’s easiest and most effective tool for making creamy soups. And no matter what type of soup you want to blend, whipping up a few ingredients with an immersion blender in some sort of small bowl on the stove or in a blender will be your best bet. You can also use hand mixers with any soup recipe if you do not have an immersion blender handy or have other ways to remix your food without one.
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