7 Pureed Soups the Whole Family Will Love

Meals can be stressful – especially if you have a whole family that tends to have different tastes.

We’ve gathered some of our favorite pureed soup recipes to help you make meal planning easier. And you can always keep a few serving in the freezer for a quick meal when you don’t have time to cook.

Tomato Basil

TomatoBasil

This soup is a classic, and we think it could become your household favorite. Simple ingredients, quick and easy to make.

Ingredients:

  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • ½ medium onion – chopped
  • 32 ounces diced or whole peeled tomatoes
  • 1 tsp chopped basil
  • 4 cups chicken or vegetable broth
  • ½ tsp salt
  • Pepper, to taste

To Make:

  1. In a large saucepan, heat the butter and oil (medium heat)
  2. Add in the onion and cook until transparent
  3. Add in the tomatoes, basil and broth and bring to a slight boil
  4. Reduce heat and cook for 10 minutes
  5. Pour small batches into the blender, keeping the lid ventilated, and puree until smooth.
  6. Add salt and pepper
  7. Serve and enjoy!

 

Cheesy Broccoli

CheesyBroccoli

We know trying to get kids to eat broccoli can be a challenge. We like to think we’ve accepted that challenge.

Ingredients:

  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • ½ medium onion – chopped
  • 8 cups broccoli – chopped
  • 4 cups chicken or vegetable broth
  • 2 cups water
  • ½ tsp salt
  • Cheddar cheese – grated
  • Pepper to taste

To Make:

  1. In a large saucepan, heat the butter and oil (medium heat)
  2. Add in the onion and cook until transparent
  3. Add in the broccoli, broth, and water and bring to a slight boil
  4. Reduce heat and cook for 8-10 minutes, until broccoli is soft
  5. Pour small batches into the blender, keeping the lid ventilated, and puree until smooth
  6. Add salt and pepper
  7. Sprinkle grated cheese over top of each individual bowl
  8. Serve and enjoy!

 

Curry Pumpkin Soup

CurryPumpkinSoup

The fall is the perfect time to enjoy this warm soup. It tastes just as amazing with squash.

Ingredients:

  • 1 small pumpkin (approx 4 pounds)
  • 2 tbsp vegetable oil (or 1 tbsp butter & 1 tbsp oil)
  • 2 cups chopped onion
  • 2 tsp minced ginger
  • 2 cloves minced garlic
  • 1 cinnamon stick (optional)
  • 5 cups chicken or vegetable broth
  • 2 tsp curry powder

To Make:

  1. Hollow out your pumpkin and peel the skin
  2. Cut pumpkin into 1-2 inch pieces
  3. Option to roast your pumpkin for 30-45 minutes at 450°C
  4. In a large saucepan heat your oil on medium
  5. Add in the onion and cook until transparent
  6. Add in pumpkin pieces, curry powder, broth, and cinnamon stick and bring to a slight boil
  7. Reduce heat and cook for 15-20 minutes, until pumpkin is soft
  8. Remove the cinnamon stick
  9. Pour small batches into the blender, keeping the lid ventilated, and puree until smooth
  10. Add salt and pepper to taste
  11. Serve and enjoy!

 

Black Bean Soup

BlackBeanSoup

Why not add something new to your soup repertoire? This soup is high in fibre, protein, and iron, and will add a little Southwest spice to your meal.

Ingredients:

  • 1 tbsp vegetable oil
  • 1 small onion, chopped
  • 1 tbsp chilli powder
  • 1 tsp ground cumin
  • 2 15-ounce cans black beans, rinsed
  • 3 cups water
  • ½ cup salsa
  • ¼ tsp salt
  • 1 tbsp lime juice
  • Sour Cream (optional)

To Make:

  1. In a large saucepan heat the oil (medium heat)
  2. Add in the onion and cook until transparent
  3. Stir in chilli powder and cumin
  4. Add beans, water, salsa, salt, and lime juice and bring to a slight boil
  5. Reduce heat and cook for 8-10 minutes
  6. Pour small batches into the blender, keeping the lid ventilated, and puree until smooth
  7. Garnish with sour cream, serve and enjoy!

Yellow Gazpacho

YellowGazpacho

Whoever said soup needed to be hot has never tried a refreshing gazpacho. This yellow gazpacho captures the flavors of summer into a cool, delicious bowl.

Ingredients:

  • 2 cups corn kernels
  • 1 large yellow bell pepper, diced
  • 4 large yellow tomatoes – cored and cut into quarters
  • 1 cup coarsely chopped sweet onion
  • 2 tbsp olive oil
  • ½ tsp salt

To Make:

  1. Set aside ½ of the corn and bell peppers for later
  2. In two batches, puree the remaining ingredients in the blender until smooth
  3. Pour into a bowl and stir
  4. Add in the remaining corn and bell peppers and refrigerate for at least 1 hour (up to 1 day)
  5. Garnish with fresh pepper
  6. Serve and enjoy!

 

Red Gazpacho

RedGazpacho

We love gazpacho so much we couldn’t just stop at one. This red gazpacho refreshes the pallet with cool cucumber, and has a little zing of garlic.

Ingredients:

  • 4 large red tomatoes – cored and cut into quarters
  • 1 English cucumber – diced
  • 1 bell pepper (any color)
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic – halved (optional)
  • ½ tsp salt

To Make:

  1. In two batches, puree together all the ingredients in the blender until smooth
  2. Mix both batches in a bowl
  3. Refrigerate for at least 1 hour (up to 1 day)
  4. Garnish with fresh pepper
  5. Serve and enjoy!

 

Potato & Leek Bisque

PotatoLeekBisque

There’s something comforting about a warm bowl of potato soup. And this classic potato and leek is sure to give your tummy that warm happiness.

Ingredients:

  • 2 tbsp olive oil
  • 3 pounds leeks, white and light green parts, sliced
  • ¾ salt
  • 1 ½ pounds potatoes, peeled and diced
  • 3 cups milk
  • 2 cups chicken or vegetable broth
  • ¼ tsp ground pepper
  • Chives

To Make:

  1. In a large saucepan, heat oil over medium heat
  2. Add in leeks and ½ tsp salt
  3. Cook on medium until leeks are soft (20-30 mins) stirring occasionally and adding a little water to prevent leeks from sticking to the pot
  4. Add potatoes, milk, and broth
  5. Bring to a simmer and cook until potatoes are soft (10-15 mins)
  6. Pour small batches into the blender, keeping the lid ventilated, and puree until smooth
  7. Season with salt, pepper, and garnish with chives
  8. Serve and enjoy!

 

Written by  Stephanie Appleby