Puree Soup

 Many vegetables have starch which used as thickening agent i.e. Potatoes, Cereals, and leguminous plant. but some vegetables do not work as a thickener and need an additional thickening agent.  Pureed soups or Potages purées are soups, that are thickened through pureeing their main ingredients. Main ingredients for most pureed soups are pulses, vegetables or potatoes. Those ingredients define the type, taste and the thickness of the soup. … Potato soup, fr.: Purée Parmentier.

Water or Stock is commonly used as a liquid at a cooking time in the soup.
 Examples:
Tomato soup
Lentils puree
Pea soup
Puree parmentiere