We like our soups thick, like a typical split pea. We do carrot, corn chowder, lentil , etc. But definitely thick.
If it is a chunky style, it goes into the blender just to get things uniform in size. But not "homogenized".
We have teflon sheets to go on top of our dryer trays, and we just pour it on, spread it uniformly, and dry it. Typically we give it around 8 hours. When it's dry enough to 'snap' we call it done. (obviously depends on your dryer)
Then we pop it off, and usually put it in a blender for a buzz or two, to break up the big flakes. (less likely to puncture a ziplock.)
The it gets bagged by serving size. That's it.
Edit: Oh, sorry, I'm not a gal, but I got kitchen cred.