Emulsified soups are a dream: Thick and creamy, they make you insist that they are filled with cream, when in reality the vegetables and oil come together to form a voluptuous and elegantly textured soup with no added dairy. I prefer preparing soups in a blender versus a food processor, since the force of the blender helps give a smoother, thicker, more velvety finish to the final product. If prepared in advance, be sure to re blend at serving time.