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Threw $150 at a "pro" soup maker and got watery mush every time
I bought a fancy countertop soup maker thinking I could finally replicate my favorite restaurant's butternut squash bisque at home. Followed the manual exactly but every batch came out thin and bland no matter how long I cooked it. Anyone found a standalone soup machine that actually gets the texture right or am I stuck using a regular pot?
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jennybailey3mo ago
Wow, wait - five batches? That's some serious patience right there. I would've launched that thing out the window after the second runny disaster. It makes sense though, if the machine doesn't hit the right temp fast enough, you're basically just making watery pumpkin juice instead of a real bisque.
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the_elizabeth3mo ago
Used to swear by my stovetop method but after trying a friend's Philips soup maker last month I totally get the struggle now. The countertop ones just don't get hot enough fast enough to break down the veggies properly so you end up with weak flavor and a runny texture. Honestly I'd say stick with a regular pot and an immersion blender - way more control and way less disappointment for a fraction of the cost.
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