I made loads of home made soup, from lentil and bacon, mushroom and one that has become known as "random vegetable" 
I have looked at soup makers and really can't see much benefit to my current "chuck it in and blitz it with a hand blender if you want to" approach.
Plus all the ones I looked at seemed (to me at least) pretty expensive!
I saute the veg a bit, bung in the stock, leave it on a low heat until done, blitz or not then freeze in batches.
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) chopping, sauteing, throwing in a bit of this, a bit of that and the simmering....a delicious smell on a cold morning. I often throw in a left-over piece of dried ham or ham bone. if it's a cabbage/ bean based soup, and I've just discovered another great tip..... if you're making a tomato based soup like minestrone and you've got a stale old bit of parmesan lurking in the dark recess of the fridge, chuck that in. It will melt down and give a really intense flavour, and mean a little bit less in the bin