Best 2 Pureed Vegetable Soups Recipes

Pureed vegetable soups are an easy way to enjoy a healthy and delicious meal. They are perfect for a quick and easy lunch or dinner, and they can also be made ahead of time and frozen for later. Vegetable soups are also a great way to get your daily dose of vegetables, and they can be tailored to your own taste preferences. Whether you like your soup thick and creamy or thin and brothy, there is a pureed vegetable soup recipe out there for you.

Here are our top 2 tried and tested recipes!

PUREED VEGETABLE SOUPS

Pureed Vegetable Soups image

When we crave foods that are hearty and satisfying, pureed vegetable soups fit the bill on both counts. Pick your vegetable -- almost any will do -- and before you know it, you'll be dipping a spoon in a comforting, creamy bowlful that's surprisingly low in fat and calories.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 45m

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 onion, coarsely chopped
Coarse salt and ground pepper
Vegetable of choice, such as butternut squash (see below for quantities and other options)
1 can (14.5 ounces) reduced-sodium chicken broth
1 to 3 teaspoons fresh lemon juice

Steps:

In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.
Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until vegetable is tender, about 20 minutes.
Working in batches, puree brothand vegetables in a blender untilsmooth, transferring to a clean potas you work. To prevent spattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice to taste.

LOW FAT, LOW CAL PUREED VEGETABLE SOUPS

Low Fat, Low Cal Pureed Vegetable Soups image

This basic recipe will fit many vegetables that, when pureed, make a satisfying, hearty winter soup to snack on for weight control. The recipe is modifed from a food magazine article. Vegetable options include: 2 1/2 lbs. parsnips or carrots, peeled and cut into 1" chunks; 3 lbs. butternut squash, peeled and seeded and cut into 1" chunks; 2 lbs. celery root (celeriac), peeled and cut into 1" chunks; 2 lbs. beet, peeled and cut into 1" chunks; 2 1/2 lbs. cauliflower, cored and cut into florets; 2 lbs. celery cut into 1" thick pieces plus 1 baking potato, peeled and cut into 1" chunks; 20 oz. button mushrooms, trimmed and quartered, plus 1 boiling potato, peeled and cut into 1" chunks.

Provided by ChefWhiz

Categories Cauliflower

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 onion, coarsely chopped
1 teaspoon salt, coarse
1/2 teaspoon pepper, ground
2 -3 lbs vegetables
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 -3 teaspoon fresh lemon juice

Steps:

In a pot or large Dutch oven, heat oil over medium heat.
Add onion and season with salt.
Cook, stirring occasionally, until softened: 5-7 minute.
Add vegetable, broth, and enough water to cover (4-5 cups).
Bring to boil; reduce heat to med., simmer until vegetable is tender:about 20 minute.
Working in batches, puree broth and vegetables in blender until smooth, transferring to a clean pot as you work.
To prevent spattering, fill blender only halfway and allow heat to escape.
Remove cap from hole in lid and cover lid firmly with a dish towel.
Adjust soup's consistency with a little water if necessary.
Season with salt and pepper; and add lemon juice to taste.

Tips:

Choose the right vegetables: Select vegetables that are naturally sweet and flavorful, such as carrots, celery, onions, and potatoes. These vegetables will provide a good base for your soup.
Roast the vegetables: Roasting the vegetables before pureeing them will help to concentrate their flavor. To roast the vegetables, toss them with olive oil and salt, and then roast them at 425 degrees Fahrenheit for 30-40 minutes, or until they are tender and caramelized.
Use a good quality vegetable broth: The vegetable broth is the base of your soup, so it's important to use a good quality broth. Look for a broth that is made with real vegetables and herbs, and avoid broths that are made with artificial flavors or colors.
Add some herbs and spices: Herbs and spices can help to enhance the flavor of your soup. Some good options include thyme, rosemary, basil, oregano, garlic, and onion powder.
Puree the soup until it is smooth: Use an immersion blender or a regular blender to puree the soup until it is smooth. If you want a thicker soup, you can add some cornstarch or flour.
Serve the soup with your favorite toppings: Some good topping options include croutons, sour cream, shredded cheese, and chopped fresh herbs.

Conclusion:

Pureed vegetable soups are a delicious and nutritious way to get your daily dose of vegetables. They are also a great way to use up leftover vegetables. With a little planning and effort, you can make a delicious and healthy pureed vegetable soup that the whole family will enjoy.