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Photo: Jennifer Causey
I’m head over heels in love with soup. Once the weather turns cooler, I make a batch of soup (or more!) each week, trying new recipes as well as improving upon tried-and-true favorites. I love the whole process of creating a pot of soup—from chopping to the final stir—and the simplicity of serving it. Just add a hunk of warm bread and dinner is served.
Super-Easy Pureed Soup Recipes
Here are three more reasons I love soup:
1. It’s a great way to use up veggies that need to be eaten.
2. One pot yields endless meals.
I divide the leftovers between my freezer and my refrigerator. I can defrost the frozen soup on a night when making dinner is the last thing I feel like doing. And the soup in the fridge I can bring to work for lunch the next day.
How to Freeze Soup So It Tastes as Delicious as the Day It Was Made
3. Eating soup might help me lose weight.
One recent study showed that people who started lunch with vegetable soup ended up eating 20 percent less than those who skipped the soup. Anything to trick me into eating less helps!
Vegetable Weight-Loss Soup
This simple pureed vegetable soup recipe is everything I love in a soup and more. You can make different vegetable soups from this one recipe—just pick a vegetable and start cooking. Here is the basic method for making a simple pureed vegetable soup and variations for carrot, potato, broccoli and pea soup, but you can use other veggies like butternut squash or sweet potatoes.
Basic Pureed Vegetable Soup Recipe
Active time:35 to 45 minutes | Total: 35 to 50 minutes
To make ahead:Cover and refrigerate for up to 4 days or freeze for up to 3 months.
01of 03Step 1Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.02of 03Step 2Stir in vegetable of choice. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender. (See variations, below, for timing.)03of 03Step 3Puree the soup in batches in a blender until smooth. If using an immersion blender, leave the mixture in the pot and blend the soup until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
01of 03Step 1Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
01of 03
Step 1
Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
02of 03Step 2Stir in vegetable of choice. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender. (See variations, below, for timing.)
02of 03
Step 2
Stir in vegetable of choice. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender. (See variations, below, for timing.)
03of 03Step 3Puree the soup in batches in a blender until smooth. If using an immersion blender, leave the mixture in the pot and blend the soup until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
03of 03
Step 3
Puree the soup in batches in a blender until smooth. If using an immersion blender, leave the mixture in the pot and blend the soup until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
Makes 8 servings, about 1 cup each.Pureed Soup Variations:Jennifer CauseyCarrot Soup5 cups chopped carrots2 cups waterSimmer for about 25 minutes.Get the full recipe:Carrot SoupBroccoli Soup8 cups chopped broccoli (stems and florets)2 cups waterSimmer for about 8 minutes.Get the full recipe:Pureed Broccoli SoupPea Soup6 cups peas (fresh or frozen)1/2 cup waterSimmer for 1 minute.Get the full recipe:Pea SoupPotato Soup5 cups chopped peeled potatoes2 cups waterSimmer for about 15 minutes.
Makes 8 servings, about 1 cup each.
Pureed Soup Variations:
Jennifer Causey
Carrot Soup
5 cups chopped carrots2 cups water
Simmer for about 25 minutes.
Get the full recipe:Carrot Soup
Broccoli Soup
8 cups chopped broccoli (stems and florets)2 cups water
Simmer for about 8 minutes.
Get the full recipe:Pureed Broccoli Soup
Pea Soup
6 cups peas (fresh or frozen)1/2 cup water
Simmer for 1 minute.
Get the full recipe:Pea Soup
Potato Soup
5 cups chopped peeled potatoes2 cups water
Simmer for about 15 minutes.
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