Yes, understood. We don't usually do pureed soups here, more chunky types, chicken soup, beef barley, beef vegetable, sausage kale and potatoes and onions, cabbage, peppers and kielbasa, corn chowder, clam chowder, ...... you know, stuff you have to eat with a spoon, not drink through a strawWhat I like best is they can be used on a hot pot still on the stove to puree soups and such... No transfer to processor and back for further reduction.
One soup I haven't had in decades is peanut soup. I had it at a friend's house once back in the 1970's and it was to die for. Chicken broth based but with a strong peanut butter taste. It was very smooth, no chunks and man was it good. That's where one of those submersibles would come in handy.