Are soup makers worth it? If so, how do you use yours?

[Geebray]

I want to get more healthy and I like soups, but I want to start making my own rather than buying processed ones. Is a soup maker worth it? Or is it just another kitchen gimmick?

What sort of recipes do you use for yours, if you have one?

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Oh does there? obviously my copy of that MN rule got lost in the post again.

If you've got a slow cooker, I would just use that and a hand blender, same result.

I use mine once or twice a week. It is so easy, just chop and chuck everything in and 21 minutes later, perfectly smooth soup - I don't like bits.

I used to do it in the slow cooker, but it took longer, had to blend it myself and it was never as smooth as the soup maker can get it.

I mainly make leek and potato or carrot and potato and in each one add bouillion, salt and mixed herbs along with the water and veg including onion. (bouillion powder from Tesco or Asda).

I would have, but when I could have done it, I just didn't! There is a fill level. It can come out a bit thick ( not a problem) or too thin, but normally I just add something tobthicken it is. If I make chunky soup I maybe wouldn't bother.

The post is pretty slow these days 😉

I gave mine to my neighbour as I couldn't see the point.

I can make soup in the slow cooker and then blend afterwards - I have a vitamix, which will make soup if you drop everything in and stock - it heats it as well - but also makes instant ice cream, smoothies and a few more things

I already have a food processor to make a mirepoix, other chopping is easy and a stick blender is so useful. And soup is so easy to make in a pan. I can understand it if someone can't chop due to a disability or something though.

But slow cooker dishes are such a pain to wash. I also like the idea of the steam and smells being contained, as I live in a flat.

My sister has one but she is on her own. I prefer a pot as my family like soup, and seconds and a box in the freezer for when I can't be bothered. A soup maker just wouldn't make enough for us.

Mine almost makes too much! It's a big piece of gear!

I'd have thought washing the bowl from a slow cooker pot was no more faff than washing a soup maker?

Our slow cooker dish isn't sealed on one side, like terracotta, it's a pain because you can't let it absorb water.

@Geebray - but you just wash the inside then?

Well, yes. But I can't just soak it in the washing up water. I can't put it in the dishwasher. I have to manhandle it and wash the inside and not let it even sit anywhere that might be wet. And I have to be really careful not to crack it.

That's why I don't use it any more 😆

@Geebray - that does sound like a faff! But I don't think all slow cookers are like that. Mine has a lift out bowl but anyway I find because of the way slow cookers cook, the bowls don't really need soaking.

Yes mine is a lift out bowl.

I've got one and love it, it's so easy to chuck everything in it and leave it, I work from home and set it to blend and then just walk down and get a bowl once it's all done for lunch , no faff at all. I'm very much chuck it in and hope for the best

@Geebray You need these SC liners : -

Toastabags Slow Cooker Liner (Pack of 25) Transparent : Amazon.co.uk: Home & Kitchen

They completely cover the bowl, only the lid needs washing.

A few folks have mentioned a slow cooker and hand blender as a soup maker alternative but this would take several hours, a pressure cooker and hand blender would take the same sort of time.

I have always made a lot of soup and I couldn't understand why people had soup makers when it was so easy to make with a saucepan and blender. Then I was given a Ninja and I am a total convert. It sautees, chops, blends and cleans itself. I often make what the family call "bitsa soup" using bits of this and that from the bottom of the fridge, but my favourite is roasted butternut squash (where I roast the chopped up squash, garlic and herbs before I transfer it to the soup maker). It is so much easier with the soup maker that I make lots more soup than I used to and always have some in the freezer to defrost for a quick meal.

I've had two and they both died, within 12 months, no idea why.
I do prefer them to a pan and blender but need one that sautés following this thread.
I might buy one again and buy product insurance too!

A dash of cream, freshly chopped herbs and lots of sea salt and freshly ground pepper added when you serve is my top tip!

@LadeOde Marsala is a fortified wine, Garam Masala is a blend of spices and means 'hot spices'.

This is my view also. Except friends who would also have maintained this have recently been gifted a souo maker and are evangelical about it being a game changer

I make soup every week .5 minutes prep, 5 minutes cooking then turn off heat. Blend and that's it.

The Lakeland one that sautés is really good. The soup that comes out is very velvety and smooth

My fave at the moment is butternut squash and chilli