Thirteen Great Blender Soups you can Make Tonight

Thirteen Great Blender Soups you can Make Tonight

Blender soups are great because, often, you just need 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. A hand blender is fine, and works 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.

Thirteen Great Blender Soups you can Make Tonight

2. Turmeric Carrot Ginger Soup with Coconut Almond Streusel - (Cheeky Kitchen)
If you're up for a more complex carrot soup, here's where it's at. Lemongrass, coconut, ginger, garlic, and tahini come together in this beauty. it's a blended carrot soup with a coco-almond streusel topping. Right? Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

3. 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.

Thirteen Great Blender Soups you can Make Tonight

4. 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 Blender Soups you can Make Tonight

5. Roasted Tomato Soup - (Sprouted Kitchen)
When you've had your fill of the seasons best fresh tomatoes, and when you're ready to transition into fall, this is the soup to make. You still want to use great tomatoes, and you can easily make this vegan by using coconut milk or a thick nut milk in place of the heavy cream called for. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

6. Julie Morris's Cumin Beet Soup - (Julie Morris / Jenni Kayne)
From Julie's Superfood Soups book, this vibrant blended stunner includes power ingredients like cumin, turmeric, and maca. It has a coconut milk base, nut milks will work as well. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

7. Cauliflower Soup with Lemon Zest - (The Thinking CAP)
Sometimes simple is best, and that what you see here. A recipe by nutritionist Dana James strong on the cauliflower front, with a hint of lemon. Five ingredients (aside from water, salt). Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

8. 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 Blender Soups you can Make Tonight

9. Broccoli Cheddar Soup - (101 Cookbooks)
I love the combination of broccoli, mustard, and Cheddar here. Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

10. Pumpkin and Rice Soups - (Local Milk)
Brilliant use of smoked salt here adding depth to a winter squash and apple blended soup base. Also, an herby kiss of fresh time counters the natural sweetness here. To make this vegan, swap in your favorite non-dairy milk for the cream - a thick homemade cashew nut milk works great - (1 cup soaked nuts blended w/ two nuts, strained). Get the recipe here.

Thirteen Great Blender Soups you can Make Tonight

11. Coconut Broccoli Soup - (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.

Thirteen Great Blender Soups you can Make Tonight

12. 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.

Thirteen Great Blender Soups you can Make Tonight

13. Pumpkin and Rice Soups - (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.

Thirteen Great Blender Soups you can Make Tonight

Welcome!

I send an email roughly once a week, sharing new recipes and cooking inspiration. - xo heidi

Comments

Wonderful soups in especially beautiful bowls! Will you please share the sources for the bowls? Thank you

HS: Hi Lisa - thank you! At some point I'd do a post about my favorite sources. Great idea.

Lisa Gershenson

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

Would love to know if I can just dump these ingredients in my Vitamix, put it on the soup setting and voila: 6 minutes later, hot soup. Do these soups need advance prep or is the vitamix sufficient to cook them up?

HS: Hi AJ - I think there are a few on this list you could make straight in the Vitamix - for example, the green soup. Others you might have to play around quite a bit.

AJ

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

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

Enrique Henny

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

Ame

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, 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

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

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

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

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

Post Your Comment

More Recipes

Popular Ingredients