So THAT's Why Restaurant Soup Is So Much Better

Unblended soup

We’ve written before at HuffPost UK about how the pros nail everything from mashed potato to chips and even poached eggs.

But after a recent trip to a great cafe near me, I started to wonder if I’ve been making soup wrong at home, too. 

Something about restaurant soup just feels more... soup-y, don’t you think? The flavours are more concentrated, the texture is silkier, and they rarely contain that unpleasant aluminium tang that tinned soup can bring to the table.