How do a cream soup and a puree soup differ?

• A. Cream soup uses no dairy; puree soup uses dairy.
• B. Cream soup is gluten-free; puree soup is tomato-based.
• C. Cream soup is finished with dairy to create a smooth texture; puree soup is thickened by pureeing vegetables without necessarily dairy.
• D. Cream soup is always cold; puree soup is always hot.

Answer: (C)

The main distinction is how the soup achieves its body and texture, particularly the role of dairy. Cream soups use dairy to create a smooth, velvety mouthfeel; they usually start with a stock thickened by roux or another binder and are finished with milk or cream to emulsify and soften the texture, adding richness. Puree soups build their body by pureeing the cooked vegetables themselves; their thickness comes from the vegetables (and sometimes reduction or a little starch), and dairy isn’t required for the desired texture. Dairy may be added in a puree soup for flavor, but it isn’t defining, whereas in a cream soup it’s central to the texture.

So if you see a recipe described as a cream soup, expect dairy to be a key component that delivers creaminess; a puree soup will rely on the vegetables’ puree to achieve a smooth, thick consistency, with dairy optional.