Thirteen Great Blended Soups

Blender soups are great because, often, you need just a few ingredients and a fifteen minutes or so. Take one all-star, seasonal ingredient like winter squash, or broccoli, or asparagus. Beyond that, perhaps an onion, some broth or water, some herbs or spices, boom - you've got what you need to make a beautiful, silky blended soup.

Blended soups are great because, often, you need just a few ingredients. Start with one all-star, seasonal ingredient like winter squash, broccoli, tomato, or asparagus. Beyond that, perhaps an onion, some broth or water, some herbs or spices, boom - you've got what you need to make a beautiful, silky blended soup.

A soup like this can come together in under fifteen minutes - you cook the aromatics, add the main vegetable with some broth or favored liquid, and let simmer until the vegetable(s) are cooked through. Then you go to town with more spices and toppings. I throw the term blender around loosely here. If you don't have a traditional blender, a hand blender is fine. They work great, particularly if you're one of those people who avoids dealing with a blender because of the clean-up. ;) A high-speed blender can give an extra smooth, beautiful texture, but I used an immersion hand blender for years, making soups like these, before taking the high-speed plunge. Still delicious.

1. A Simple Carrot Soup - (101 Cookbooks)
This simplest carrot soup! Carrots and onion form the base, it's spiked with dollop of red curry paste, and then pureed into silky oblivion. Get the recipe here.

2. A Good Blended Vegetable Soup - (101 Cookbooks)
This blended vegetable soup is a delicious delivery vehicle for a range of hearty vegetables. If you have onions, potatoes, carrots, and broccoli to use up, this is a great option. A soup that is a unfussy as it gets, easily adaptable as well. Get the recipe here.

3. Zucchini Soup - (101 Cookbooks)
A simple and delicious zucchini soup made with potatoes, sautéed onions, and bolstered with spinach. It’s light and healthful, and at the same time creamy textured and plenty tasty. Get the recipe here.

4. Alkalizing Green Soup - (101 Cookbooks)
Ten ingredients in a blender, this soup is a potent jolt of alkalizing vegetables and herbs, made with a protein-rich split green pea base. This is great when you need an anti-dote to and overly indulgent week. Get the recipe here.

5. Stinging Nettle and Spring Garlic Soup - (Hungry Ghost)
With their abundant vitamins and minerals, I'm always looking for ways to work more nettles into my diet. Andrea always inspires, and this is the perfect soup for springtime or if you come across nettles at the market (or out on a hike!). Use a veg broth if you'd like to keep it vegetarian / vegan. Get the recipe here.

Thirteen Great Blended Soups you can Make Tonight

6. Roasted Tomato Soup - (101 Cookbooks)
This is a variation of the roasted tomato soup recipe I featured in Super Natural Cooking. I love it because it’s one of those recipes that is quite simple, but the results are absolutely chef’s kiss. You use just a handful of ingredients - tomatoes, garlic, red pepper, etc. - then slice and roast them to the point of browning and collapse. Puree, season with a kiss of smoked paprika, and enjoy. That's it. Get the recipe here.

Roasted tomato soup in a bowl

7. Broccoli Cheddar Soup - (101 Cookbooks)
A simple, everyday broccoli soup made special with crusty, mustardy croutons and cheddar. Perfect for those days when you need some extra nutritional punch. Get the recipe here.

8. Cauliflower Soup - (101 Cookbooks)
This is the simplest of cauliflower soups. And it is so incredibly good. The ingredient list is shorter than short, and if you have a great yellow curry paste on hand (or even just a good one), it is worth making.Get the recipe here.

9. Warm Almond, Garlic, and Parsnip Soup - (Green Kitchen Stories)
A (remote) riff on Spanish gazpacho. I love the use of underutilized parsnips here, and the red grape and thyme finish. Get the recipe here.

Thirteen Great Blended Soups you can Make Tonight

10. Broccoli Soup with Coconut - (101 Cookbooks)
A simple broccoli and spinach affair, made with coconut milk broth, double greens (broccoli & spinach), and topped with good stuff like pan-fried tofu cubes, lots of toasted almonds, and shredded scallions. Get the recipe here.

11. A Simple Asparagus Soup - (101 Cookbooks)
Spiked with a dollop of green curry paste, this is a springtime favorite. Just a handful of ingredients, and you can use cashew nut or almond milk in place of the coconut milk if you like. Get the recipe here.

12. Pumpkin and Rice Soup - (101 Cookbooks)
Ginger-spiked pumpkin (or winter squash) soup. It calls for fresh ginger juice, pressed from grated ginger, and a kiss of serrano chile. Just a short list of ingredients come together beautifully here. Get the recipe here.

More Soup Recipes

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Comments

Love this roundup! Soups are just wonderful this time of year. And leftovers are always welcome. 🙂 Going to check out a few of these recipes! Thanks for sharing.

Erica Lea | Buttered Side Up

Just wondering, on #10, Pumpkin and Rice Soups – (Local Milk) You mentioned a thick homemade cashew nut milk works great – (1 cup soaked nuts blended w/ two nuts, strained). Did you mean 1 cup nuts to 2 cups water? or that the liquid from even the strained soaked nuts is enough? Sorry, never made cashew cream but would like to!

HS: Hi Joy – Soak the cashews, drain, add the cahsews to a blender with 2 cups water, blend really well, and strain. Hope that makes sense!

joy Bush

I enjoy your blog very much — as another commenter said, I appreciate that your recipes are so vegetable based. I made the roasted tomato soup — added a couple of roasted peppers — did not add any milk or cream. It turned out delicious.

Sheila

That asparagus soup has made its way into serious rotation in my kitchen. I rarely am without a mason jar of it in my fridge, and most recently have been enjoying a version of it spooned over brown rice and chickpeas and sprinkled with sunflower seeds, toasted sesame oil, and soy sauce. Divine.

Morgan

This is why I love your blog. I just sat to down to figure out what soup to make for this week’s lunches and I thought, “I bet that 101 Cookbooks has some good ideas.” Your post is perfectly timed and much appreciated. Thank you!

Kate

Heidi, do you have a favorite Vitamix blender? I’m overwhelmed by all their options now but feel like my old one could use an upgrade. Thanks for any tips, I trust your opinion.

HS: Hi Rebecca – I bought one a few years ago – but I’m blanking on the model (it can heat) but I don’t think it was super tricked out. I’ll double check the model when I get home (at a conference) – will update!

Rebecca Wheeler

Blender soups are great. I have one that’s a staple here in France: zucchini with Laughing Cow cheese. I posted it on my blog.

Taste of France

Heidi, your soups are to die for. Heidi’s Soup Bar – in our own home. Whoa!
Gorgeous photography as always. Thank you

Ame

Could not have come at a better time. I’m on all things kind of liquids when get out of my short stint for appendicitis! 🙂

Cristina

Your posts are great! I loved also this one about soups! Best wishes for you and keep posting and cooking delicious food.

Enrique Henny

I have looked at 101cookbooks almost everyday for the past ten years. I love watching how you have changed the site over time and I love the recent lists that you have been doing like this one that highlight some of your awesome recipes and draw our attention to other great options and sites, as well. Thank you for the positive impact you have had on my life!

HS: Thanks for the nice note Emily!

Emily

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