If you love thick, creamy soups, the most important tool to make delicious vegan soups is an immersion blender. A stick blender lets you get a perfect, velvety consistency to a soup in a couple of seconds. By helping to break down and release the starch in vegetables like potatoes, the immersion blender is the key to making rich, smooth soups without having to add milk or cream.
If you’re going to get one, I recommend the Cuisinart SmartStick. It’s the best value for money that I’ve found. The SmartStick is easy to use and clean, at 200 watts is powerful enough to blend any soup you can throw at it and should last for years and years to come. It’s available in a range of colours so you can match it with your other kitchenware.
I prefer an immersion stick blender over a food processor or a regular blender because using a stick blender doesn’t require transferring the soup to another container. This cuts down on the cleanup and dishes and for klutzes like me, reduces the chance of spilling scalding hot soup all over the place.
An immersion blender is an investment that will pay for itself when you taste the difference in your first batch of soup. I use mine for a bunch of other things too, like making quick, fantastic fruit smoothies.