Blender Soup Recipes
Use your blender to make these wonderfully wholesome and delicious Blender Soup Recipes. Then make up your own recipe and share it with us. The variety is limited only by your imagination.
Only one caution, some blenders are not made for hot liquids, either due to the material of the blender container or the seal between the jar and the motor housing. Read your owners manual carefully to find out if your blender is safe for making hot soup. Otherwise, make it cold and heat it after blending.
Roasted Butternut Squash and Shallots Soup
Ingredients (Serves 4)
- 4 cups (1- inch) cubed peeled butternut squash (about 1 ½ pounds)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 4 large shallots, peeled and halved
- 1 piece (½- inch) peeled fresh ginger, thinly sliced
- 2 1/2 cups fat-free, low-sodium chicken broth
- 2 tablespoons (1- inch) slices fresh chives
- Cracked black pepper (optional)
- Preheat oven to 375°.
- Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.
- Place half of the squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth.
- Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.
Creamy Potato Leek Soup
Ingredients (Serves 4)
- 2 shallots chopped
- 2 garlic cloves chopped
- 1 pound leeks
- 2 bay leaves
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons butter
- 1/2 cup dry white wine
- 5 cups low sodium chicken stock (homemade is best)
- 1 1/4 pounds Yukon Gold potatoes not peeled or Idaho potatoes peeled and diced
- 1 1/2 teaspoons salt
- 3/4 teaspoon white pepper
- 3/4 cup heavy cream
- Peel thick-skinned potatoes or if using a thin-skinned potato like Yukon Gold omit the skinning step. Dice up the potatoes so they cook easily.
- Trim the green portions of the leek reserving about 1/3 to chop and include in the soup.
- Halve the white part of the leek lengthwise and rinse well. Make sure all the sand is removed! No one wants a gritty soup.
- Slice the keeps thinly and set aside with the chopped leek greens.
- Peel and finely chop both the garlic and the shallots.
- In a 5 qt. dutch oven or large soup pot, melt the butter over medium heat. Add the leeks, garlic, shallot, red pepper flakes, and white pepper to the butter. Cook until soft.
- Add the wine and bring to a boil for about 3 min. Add chicken stock and potatoes. Bring to a boil. Once boiling, reduce heat and simmer until the potatoes are tender.
- Allow soup to cool before pureeing in the blender. In small batches puree the soup in a food processor or blender. Run the processed soup through a strainer to remove any chunks not blended.
- Return the soup to a pan to reheat. Once reheated, stir in cream and adjust the seasoning.
- Reserve a little cream to drizzle in the middle of the bowl right before serving.
Creamy Tomato Florentine Soup
- 28 oz can diced tomatoes
- 1/2 cup chopped onion
- 3 tablespoons butter or margarine
- 3 tablespoons plain flour
- 1 cup chicken stock or bouillon
- 2 tablespoons fresh basil roughly chopped
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 1 clove garlic, smashed
- 1/2 cup frozen chopped spinach
- 1/2 cup cooked & cooled small pasta shells
- 1 cup whipping cream
- Melt butter in a soup pot over med-high heat.
- Saute chopped onion in butter until translucent.
- Add smashed garlic clove and continue cooking until garlic is fragrant but not browned.
- Add the flour to the onion/garlic mixture and blend well.
- Cook for 2-3 minutes, stirring constantly to prevent burning.
- Slowly whisk in the chicken stock and bring to a boil stirring constantly.
- When the broth thickens, add the can of tomatoes – do not drain, use the juice too.
- Lower the heat and simmer covered for 10-15 minutes or until the onions are completely cooked. Stir occasionally to prevent sticking.
- Add the basil and simmer for another 3-5 minutes.
- Ladle the soup into a blender and puree – do this in two batches.
- Pour the soup back into the pot and add the spinach and pasta.
- Stir in up to 1 cup of cream – less for a thicker soup, more if you want a creamier soup.
- Cover and simmer on low for about 10 minutes.
- Taste before serving and adjust salt and pepper if needed.
- Serve with grated Parmesan cheese (optional)
A stick-to-your-ribs soup for a rainy day. Most Caribbean cooks puree all the ingredients after simmering, but you can leave some of the plantains in chunks to give the dish a different character.
Ingredients (Serves 4)
- 2 teaspoons Olive oil
- 2 Celery, finely chopped
- 1 small Onion, finely chopped
- 1 large Carrot, finely chopped
- 2 Garlic, minced
- 5 cups Chicken stock
- 2 Green plantains, peeled and diced
- 6 tablespoons Chopped fresh cilantro
- 1 teaspoon Ground cumin
- 1 Bay leaf
- Salt and freshly ground black pepper, to taste
- In a large saucepan, heat oil over medium heat. Add celery, onions, carrots, and garlic, and saute for 3 to 4 minutes, or until softened. Pour in stock and bring to a boil. Add plantains, 4 tablespoons cilantro, cumin, and bay leaf. Return to a boil. Reduce heat to low, cover and simmer gently for 40 to 50 minutes, or until the plantains are very tender. Discard the bay leaf. With a slotted spoon, scoop out 1 cup of solids and place them in a food processor or blender. Puree, add some of the cooking liquid if needed.
Are you looking for a good blender to make one of these delicious blender soup recipes? Have a look at my Small Kitchen Appliances For You / Blenders to find the one that suits you best.
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Do you have any blender soup recipes to share? I’d love to add it to this collection, please leave it or any other comments or questions in the comment box below.