[Devvit]

So I’ve been using the MixMate for coffee and it’s fine. But I’m wondering if anyone has tried it with soup or something thicker like that? I know it’s not a blender, but the stirring part seems like it could handle broth or a thin puree. Just curious if that’s a bad idea or if it actually works.

[MeryVip]

Soup is where I’d draw the line. The stirring mechanism is made for liquids that move easily, and broth might be okay, but anything with chunks or a thicker puree is going to sit there while the little whisk spins in the middle doing nothing useful. I’ve watched mine struggle with a protein shake that was a bit too thick, so soup would be worse. A regular blender or an immersion stick is just the right tool for that job, and the mug is not. It’s a nice gadget for drinks and keeping them warm, but it’s not built for food.

[Mike Steel]

I’ve tried mine with a thin tomato soup a couple times. It stirred fine but the smell stuck in the lid for a while, which was enough to put me off doing it again.

[Nina K.]

Soup in a travel mug just seems like a hassle to me, even if the stirring part handles it. Getting the lid clean after anything savory is the real issue, and I’d rather not deal with that on a workday. Coffee and shakes are already pushing what I want to scrub out of it.

[Lisa Bass]

Mine handled a creamy potato soup without any trouble.

[M_Ortiz]

I’d keep it to drinks. The stirring paddle sits pretty low and anything with body to it just kind of gets pushed around instead of mixed. Broth might spin fine, but that’s about as far as I’d take it.

[Jackson_H]

I think soup is a step too far for this thing. It’s a mug built around a magnetic stirrer for powders, not a blender. I’d rather use a proper container for anything savory.

[Luna Sketch]

I actually tried mine with a butternut squash soup last fall and it was kind of a mess in a way I didn’t expect. The stirring part did fine honestly, but the soup was thick enough that it just sat around the paddle and didn’t really circulate, so I ended up with cold spots and had to shake the mug between sips. The bigger issue for me was that the lid trapped steam and the seal got a little loose after a few uses, which I never had happen with coffee. Maybe a really thin broth would be different, but I’m not rushing to repeat it. Curious if anyone’s tried something thinner and had better luck with the lid holding up?

[Devvit]

I haven’t tried anything thinner than that squash soup, so I can’t say if broth would treat the lid any better. Mine was just the one attempt and the seal loosening showed up after maybe three or four uses with it. That was enough for me to stop putting soup in there.

[Luna Sketch]

Good to know, three or four uses is quick. I’ll skip the broth experiment then.

[Lisa Hall]

Soup in a mug with a little paddle spinning at the bottom is asking for a mess. The magnet is there to break up powder, not move something with actual texture. Use it for drinks and leave the soup to a pot.

[Ella Riddle]

Mine does fine with tomato soup as long as I don’t fill it too high. The stirring is uneven though, so I still give it a quick swirl by hand.

[L_Parker]

Soup is pushing it, but I’ve used mine for a thicker protein shake with oats blended in and it did fine, just needed a stir partway through. The little paddle keeps things moving but it won’t break anything down, so it depends how smooth your soup already is.

[Dennis Park]

I’d lean toward keeping it to drinks, but a thin broth is probably the edge of what I’d try. Mine handled a creamy soup okay once, though the stirring got sluggish near the bottom and I had to give it a shake. Nothing broke, but it wasn’t exactly smooth sailing either.

[Sam Writes]

I’ve only used mine for drinks, and soup doesn’t seem worth the cleanup risk. The stirring works for mixing powder into liquid, but thick stuff is a different job. Mine stays on drink duty.

[Karen Osborne]

I tried mine with a chunky lentil soup once and the stirring just pushed the thicker bits to the side while the liquid swirled around them. It wasn’t a disaster, but I ended up finishing it with a spoon anyway. Thin and smooth seems like the safer bet if you’re set on trying it.

[Dani Moon]

Soup is where I’d draw the line. The stirring mechanism is built to dissolve powder, not push actual food around, and the cleanup after anything thick is a pain I don’t need.

[SarahM]

I’ve used mine for a creamy potato soup a couple times and it did stir it, but you have to keep the amount low or it splashes under the lid. Cleanup took longer than with coffee since the starch sticks. It’s not something I’d do regularly.

[pixelnomad]

Soup feels like the wrong tool for the job to me. The stirrer is there to break up powder, not to move food around, and you’d probably spend more time cleaning the lid and seal than actually eating. Broth might be borderline, but I still wouldn’t bother when a pot and spoon already do it fine.

[Pete Tilbrook]

I’ve done it with a can of tomato soup a few times and it actually handled it fine, no drama. The key for me was warming the soup in a pot first and pouring it in, since the mug doesn’t heat anything itself. It kept it warm while I ate lunch over maybe half an hour, which is more than I expected. Not a blender by any means, but for a smooth soup it did the job.

[Pete Sterling]

The cleanup fear seems overblown if you just run the self-clean cycle right after. Thicker stuff is a different story though, mine barely moved when I tried something with body to it. Broth is probably fine, a puree is pushing it.

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