Soup - chunky or smooth

[BigV]

Most soups *I* make tends to be chunky, chicken vegetable, beef barley, navy bean, etc. I do make two smooth soup recipies. First is potato soup, but even then it's not creamy smooth, but that would be ok if it tasted good. But I do make an excellent tomato basil soup that turns out quite smooth and velvety, and the bits of basil, onion and garlic are really too fine to feel. But the tongue does notice them, yum!

[perth]

Originally Posted by BigV

But I do make an excellent tomato basil soup that turns out quite smooth and velvety, and the bits of basil, onion and garlic are really too fine to feel.

Mmmm, I make tomato basil soup too. It's probably my second favourite, after good old chicken noodle soup. If I'm making a chunky soup I tend to prefer it more stew-like. Lots of chunks and what little broth there is should be thick.