How are cream soup and puree similar?

* Both are smooth and homogenous: Both cream soup and puree are characterized by their smooth, velvety texture, achieved through blending or straining.

* Base ingredients: Both often start with a base of cooked vegetables or fruits, which are then pureed or blended.

* Thick consistency: They both have a thick, creamy consistency, though the level of thickness can vary.

* Serve as a base: Both can be served as a base for other ingredients, like croutons, herbs, or meat.

* Versatile: Both are versatile dishes that can be customized with different ingredients, seasonings, and flavors.

However, there are also some key differences:

* Cream: Cream soup typically includes cream or milk to add richness and creaminess, while purees usually don't.

* Flavor profile: Purees often focus on showcasing the natural flavors of the main ingredient, while cream soups can be more complex and layered with spices and other seasonings.

* Texture: Purees can be very smooth and almost silky, while cream soups can have a slightly thicker, creamier texture.

* Thickening agents: Purees often rely on the natural starch of the ingredients to thicken, while cream soups may use additional thickening agents like cornstarch or flour.

In essence, cream soups are a type of puree that are enriched with cream and often have more complex flavor profiles.