Give a hot soup a safe path to the blender
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A smooth soup should not require a splash of scalding liquid across the counter. The best blending method begins with the equipment's own instructions. A jug designed for cold smoothies may have very different hot-liquid limits from another machine.
Take the saucepan off the heat before blending. Follow the manufacturer's temperature, fill and ventilation instructions; do not assume it is safe to seal very hot soup into a closed jug. If the instructions do not permit hot liquids, let the soup cool to the allowed temperature and work in the specified batch size.
With a suitable stick blender, use a deep stable pan and keep the head submerged before switching on. Stop the motor before lifting it out. Keep its cord and your hands away from the hot hob, and unplug before cleaning or removing anything around the blades.
Return soup to an appropriate pan for heating if needed, stirring until steaming hot throughout before serving. Cool any spare portions promptly in shallow containers and refrigerate safely. This is an equipment-led preparation habit, not a universal claim that every blender can handle every soup.