SIDEBAR: PUREED SOUPS
To avoid the possibility of leaking or scalding, it is necessary to cool soups slightly before pureeing them. That is why directions for the pureed soups call for removing the measuring cap from the lid and letting the soup cool for 20 minutes or so. (The Tomato-Basil Soup is an exception: as cold liquid is added at the end, it only needs 10 minutes to cool.)
Some of these soups may be served hot or cold. If serving them cold, simply pour into a storage container, cover the container and refrigerate until chilled through. If serving these soups hot, reheat at 90 C on speed 1 for 4 to 5 minutes, or until hot enough for your taste.
One more note: As a third option, you may want to serve any of the pureed soups at room temperature instead of hot or chilled. In that case, let them stand in the work bowl until cooled to room temperature and then serve.