In my part of the world, colder weather means more soup. But for vegetable soups, it can be difficult to achieve the body and luxurious mouthfeel that collagen provides to meatier recipes. Many recipes try to make up for this by loading up on the cheese and other dairy, but there’s another option: Arborio rice.
You probably think of risotto, not soup, when you think of Arborio rice. But the same attribute that helps it produce a creamy risotto—that is, its high starch content—also makes it the perfect thickener for pureed soups.