Pureed Vegetable Soup

Pureed Vegetable Soup
Katie Workman / themom100
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: Serves 6

It's recommended that you use a spiralizer or immersion blender into the pot (if you don't have one, and you like pureed soups and sauces, it’s a great investment) in order to make this lovely, simple pureed vegetable soup.

You do not need a spiralizer to make this happen, and you can make this with any vegetables you have on hand -- just chop them up and simmer until tender, then puree.

What You'll Need

  • 6 cups various chopped vegetables, such as sweet potatoes, regular potatoes (Idaho, all-purpose, Yukon, red, white, etc.) butternut squash, zucchini, onions
  • 8 cups less-sodium chicken or vegetable broth
  • Salt and pepper to taste
  • ½ cup heavy cream (optional)

How to Make It

  1. In a large pot, combine the vegetables and broth. Bring to a simmer over high heat, reduce the heat, and simmer partially covered, until all of the vegetables are very tender.
  2. Using an immersion blender, purée the soup until smooth, seasoning with salt and pepper.
  3. Stir in the cream if desired, and serve hot in bowls.
Nutritional Guidelines (per serving)
Calories 272
Total Fat 8 g
Saturated Fat 5 g
Unsaturated Fat 2 g
Cholesterol 22 mg
Sodium 1,090 mg
Carbohydrates 44 g
Dietary Fiber 6 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)