Another way to add creaminess and thickness to soups is to add tofu before pureing.  This also adds protein to the soup.
Keep 'em coming

ask for sticky chicken

Peanut Soup


Ingredients

    * 4 tablespoons margarine
    * 3 tablespoons minced onion
    * 1 clove garlic, minced
    * 1 tablespoon all-purpose flour
    * 1 cup heavy whipping cream
    * 1 cup peanut butter
    * 1/2 cup ground peanuts
    * 4 cups chicken broth
    * salt and pepper to taste

Directions

   1. In a heavy soup pot melt the butter. Add the onion, garlic, flour and peanut butter. Stir until very smooth. Beat in the stock and season well with salt and pepper. Simmer over low heat until thick, about 20 minutes. Stir in the cream and heat through. Serve warm with ground peanuts.

Great recipe, here it is:

Ingredients:
# 1 quart of chicken stock, homemade or from the store
# 1 pound (about 3 cups) of cauliflower, broken into florets
# 1 medium carrot, cut into 2 inch pieces
# 1 stalk of celery, cut into 2 inch pieces
# 1/4 cup onions, chopped
# 1 teaspoon garlic, minced
# 1 1/4 cup heavy cream (half and half or milk), scalded
# 1/2 cup thinly sliced cauliflower
# 2 teaspoons sea salt or to taste
# 1/2 teaspoon white pepper or to taste
# Roux
# Thinly sliced green onions for garnish
# Optional garnishes: Crisp diced bacon bits, thinly sliced toasted almonds, shredded Cheddar cheese

Instructions:
# Heat the chicken stock to boiling and drop the cauliflower, carrot, celery, onion and garlic into the stock
# Reduce the heat and cook on simmer until the vegetables are tender, then cool slightly
# Remove vegetables with a slotted spoon and transfer to a food processor bowl or a blender
# Add a cup of chicken stock and puree until smooth (if using a blender, make certain the lid is on tight)
# Pour the pureed vegetables back into the stock, turn the heat up to medium-low, add the remaining ingredients and bring to a simmer
# Thicken lightly with roux, a tablespoon at a time, to the consistency of heavy cream or to your preference
# Heat gently while stirring (to thoroughly incorporate your roux) for about 5 minutes (but do not boil)
# Correct seasoning to your taste

If you reheat your soup and find it a little too thick you can thin it by adding a little chicken stock to it.

Nice post.
I learn from this so much
Thanks

Wow, so many tips for delicious soups. Especially in winter, I love to eat soup. Roasting the vegetables before cooking them is also a good idea.