30 Blender Soup Recipes (2024)

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When it comes to soups, blender soups are the easiest. You just throw you ingredients into the pot, simmer, and then puree with a blender. They’re silky, smooth, and luscious. It’s what soup season is all about.

If you are wondering what kind of soup to make in the blender, then you are in the right place. Today we are sharing over 30 of our best and most popular blender soup recipes that are vegetarian, with lots of vegan and gluten-free options too.

Best Blender Soup Recipes

Tomato Basil Soup

Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned.

Lemon Asparagus Soup with Parmesan

Lemon asparagus soup with parmesan is the perfect spring soup -- smooth, light, fresh, and flavourful. It's customizable and can be served hot or cold.

Roasted Carrot and Ginger Soup

Roasted carrot and ginger soup is rich, velvety, creamy, flavorful, and delicious. This healthy vegetarian soup is quick and easy to make in 30 minutes. Serve it with some toasted bread.

Cheesy Potato Soup

Roasted Butternut and Cauliflower Soup

Creamy roasted butternut squash and cauliflower soup has all the fall soup feels and is vegan and gluten-free. Plus, it's super easy to make in a sheet pan and then puree. Serve it with some quick and easy green onion dinner rolls or skillet dinner rolls.

Coconut Curry Lentil Soup

Indian-inspired, vegan, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour. Serve it as a soup or as a curry over some coconut rice.

Artichoke Soup

Creamy artichoke soup is rich, healthy, delicious, easy to make, and freezer-friendly. This vegetarian soup is loaded with artichokes, leeks, and potatoes.

Lobster Bisque

Homemade lobster bisque is rich and creamy, loaded with seafood flavor, and delicious. Serve this quick and easy soup with soft bread for lunch or dinner.

Storing and Freezing Instructions

All of these blender soup recipes can easily be made ahead and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

You can also choose to just prep the ingredients in advance, whether that means chopping up vegetables or mixing ingredients together. You can store all your prepared ingredients in airtight containers in the refrigerator. By prepping in advance, it will make the cooking process go a lot more smoothly and quickly.

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Did You Make Any of These Blender Soup Recipes?

Please leave a comment and rating below, and let me know what you thought of this round up of blender soup recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

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30 Blender Soup Recipes

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Author: Sam Hu | Ahead of Thyme
Total Time: 35 minutes
Yield: 3-4 servings
Diet: Vegan

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Description

Over 30 of our best and most popular blender soup recipes that are vegetarian, with lots of vegan and gluten-free options too. One of my favorites is this Tomato Basil Soup.

Ingredients

2 tablespoonsolive oil
1 mediumonion,diced
1 tablespoongarlic,minced
4 medium freshromatomatoes,diced(about 3 cups)
1 (14 ounce) cantomato sauce or crushed tomatoes
¼ cup freshbasil,finely chopped
½ teaspoonItalian seasoning
1 ½ teaspoonsalt(or to taste)
½ teaspoonground black pepper(or to taste)
2 cupsvegetable broth(or chicken broth)
Parmesan cheese (optional, for serving)

Cook ModePrevent your screen from going dark

Instructions

Heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the hot oil is shimmering hot. Add onion and garlic. Sauté until tender, about 3-4 minutes.
Add fresh tomatoes, tomato sauce, and basil. Stir in the remaining seasoning (Italian seasoning, salt, and pepper). Reduce heat to medium and cook until tomatoes soften, about 6-8 minutes
Pour in broth, cover the lid, and turn the heat down to low. Allow the soup to simmer over low heat for 5 minutes.
Turn off the heat and puree the soup. For a smoother texture, transfer the soup into ablenderand puree in batches, or puree using animmersion blenderdirectly in the pot. For a chunkier soup, use apotato masheror fork and mash until desired consistency is achieved.
Serve with some Parmesan cheese, feta cheese, or breadsticks (if desired).

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

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FAQs

Can you use a blender to make soup? ›

Making soup in a blender can be as simple as taking some of the produce you may already have around like potatoes, carrots, broccoli or tomatoes, and cooking them with aromatics of your choice before pureeing in a blender with a liquid base like stock or milk (or milk alternative).

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Are blended soups healthy? ›

They are a delightfully clever way to get veggies into children or others who have a difficult time with certain textures. They are also easily digested and full of vital minerals from the bone broth and vegetables, plus they contain healing fats since the vegetables need to be cooked prior to blending.

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What are blended soups called? ›

Blended soup, also known as pureed soup, is a type of soup that is made by blending all the ingredients together into a smooth, creamy consistency. This method of preparation results in a velvety texture and a harmonious blend of flavors.

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Should you cool soup before blending? ›

Before transferring hot liquids to the blender, let them cool down a bit. This reduces steam production and potential pressure build-up inside the blender. We never blend boiling (or near-boiling) liquids.

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Why can't you put hot soup in a blender? ›

Hot soup (or other hot liquids, for that matter) will steam and expand in the blender, which can push the top off and cause a mess and burn hazard. When pureeing hot soup, do it in batches. Fill the blender 1/3 to 1/2 full, remove or loosen the center cap from the lid of the blender.

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Why can't you put hot liquid in a blender? ›

Hot liquids can expand and explode when you blend them in a blender, creating pressure from inside that blows off the lid. The best case is that the liquid spurts all over your kitchen, a real mess to clean up. The worst case is that you or others nearby are burned by the hot liquid.

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What is the healthiest soup you can eat? ›

6 delicious and healthy soups

Chicken Vietnamese Pho.
Green spring minestrone.
Herb and yoghurt-based soup.
Lamb shank and barley soup.
Pumpkin soup with star croutons.
Lentil and vegetable soup with crusty bread.

Apr 26, 2020

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Is it OK to eat homemade soup everyday? ›

What Experts Say. "The concept of eating soup to lose weight has spanned decades, but experts say an all-soup diet lacks nutrients and is not sustainable. They do agree it can be smart to eat vegetable-packed soups for some meals, though, as these are filling, nutrient-dense, and low in calories."

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How long should you blend soup for? ›

To achieve a silky-smooth texture, keep the blender running for at least 1 to 2 minutes in order to fully break down the solids. A common mistake is to not run the blender long enough. This results in a grainy-textured soup. The soup should be blended long enough to create a silky-smooth texture.

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What is the number one soup in the world? ›

According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world.

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What is a thick blended soup called? ›

Similar to bisques, chowders are thick soups usually containing some type of starch. Coulis were originally meat juices, and now are thick purées.

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What is the national soup of the United States? ›

In the U.S., gumbo is the top national soup, a thick spicy soup from Louisiana. Clam chowder is another.

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What are the two safety rules when blending soups? ›

Do not pour boiling liquid into your blender. Let soups and sauces cool slightly before blending in a countertop blender. Use the feeder cap on the top of the blender's lid to add ingredients while you blend.

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How do you thicken blended soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.