Soup is a common dish that can be seen in most cuisines around the world. From the Mediterranean Sea to the far east, you can find a signature soup in every country. Italian Minestrone, Russian Borscht, Thai Tom Yum Goong to name a few. Cooks love it as it is a set-it-forget-it type of dish. It doesn’t require a lot of attention once it is simmering in the pot, only time. What’s left after lunch can be turned into a whole new dish for a dinner. Learn with us a few blender soup recipes that you can make for your next dinner! Great way to reduce time spent in the kitchen.
- 5 Blender Soup Recipes You Can Make Tonight!
- Tips On Making Soup In Blender
- My 5 Blender Soup Recipes
- 5 Blender Soup Recipes: Summing Up
5 Blender Soup Recipes You Can Make Tonight!
Besides being easy and simple to make. Incorporating soups into the diet enriches our life in other ways as well. As it includes a lot of water it hydrates our body and brings the feeling of being full quickly, with lower calorie content. To turn soup into a main dish it is better to blend it into a thick puree. The creamy texture gives it a feeling of a more filling dish. Blending the ingredients makes it easier to digest, delivering the valuable nutrients faster into your body, improving your immunity.
A good kitchen blender can enhance your cooking endeavours in many ways. I suggest opting for a blender machine rather than an immersion blender. It can mix the ingredients a lot better and gives much more control over the final texture. Some offer additional features than the others, making them more versatile and helpful. If we want the best value for our money, it should be able to perform multiple tasks. A good blender should be strong enough to crush ice. Easy to operate and clean. That’s the first thing I ask myself when considering buying another kitchen appliance to help ease my cooking. “How difficult is it to clean?”.
Last but not least, the blender jug should be sturdy enough that it can hold and blend, both cold and hot ingredients, not necessarily at the same time. Some kitchen blenders are smart enough to cook the ingredients and blend them directly. The ultimate kitchen time management specialists. This premium feature comes at a premium price, however. Another thing to keep in mind if you plan to blend warm ingredients is choosing a heat-resistant glass jug. It won’t scratch and hold any odours, compared to the plastic one. You can also be certain that it won’t leave any plastic traces in your food.
Think wisely what features will benefit your cooking needs the most. Have a look at our review of the kitchen blenders. It will help you navigate yourself on the market and pick the best appliance for your needs.
Tips On Making Soup In Blender
Use What’s Seasonal
Try to use what grows in your area. Using fresh ingredients, that didn't have to travel far distances, packs the most nutrients. Should contain less pesticides, if you are not focused on organic produce already. Shopping ingredients from your area also supports local businesses.
Have Vegetable Broth At Hand
A well made vegetable broth is the foundation of success in many dishes. And it’s so simple to make. Simmer some root vegetables in a pot of water. The longer you let it simmer, the stronger and more developed the flavour will be. Carrot, celery, parsnip, onion is a good start. I like to add some garlic or dried mushrooms as well. If you are not following a vegetarian diet, add some chicken bones to make a thick stock. Here is a pro tip for you, roast the bones first before adding them into a pot of vegetable broth. Don’t add any salt, leave seasoning as the very last step of your cooking.
You can make a bigger batch once in a while. Let it cool down and portion it into reusable ziplock bags. Store your vegetable broth in the freezer. Just let it thaw in the fridge overnight before you plan to use it.
Having a quality veg stock by hand is useful especially when you plan to blend or puree your soup. Pouring it into the blender will help you adjust the thickness of your creation.
Alternatively, you can use shop bought stock cubes. Just keep in mind that they usually have added sodium or other preservatives to extend the shelf life.
Play With The Toppings
Enhance your favourite recipes with different toppings to avoid boredom.
Add cooked pasta, rice or noodles into your soup. If you don’t want to increase the content of carbohydrates in your soup, add low-carb and protein-rich quinoa.
Sprinkle with fresh herbs. Basil, mint, cilantro or spring onions to name a few.
Top up your puree with warm croutons. Dice some leftover bread, sprinkle it with olive oil and roast lightly in the oven.
Add cream or butter to make it a perfect comfort food.
My 5 Blender Soup Recipes
1. Hot Tomato Soup
This is probably the easiest and fastest soup to make in a blender. Best part is that it can be stored and used as a pasta sauce for later. Blending tomatoes on a powerful blender will pulverize the peel, making a consistent and smooth texture. Adjust the amount of chilli to your taste.
- 1 tbsp Pomace oil for frying
- 1 tbsp tomato paste
- 1 tbsp Worchester sauce
- 1 tsp brown sugar
- 1/2 tsp coarse black pepper
- 3 cloves of garlic
- 4 bird eye chillies
- 2 shallot onions
- 500g chopped fresh tomatoes, alternatively use canned tomatoes
- 400ml vegetable stock
- Roughly chop chillies, garlic and shallots. Pan Fry them with black pepper and tomato paste on low heat, until fragrant.
- Add tomatoes and veg stock. Bring to the boil, reduce the heat and let simmer for 15 minutes. Let simmer for longer if it's still too loose.
- Move the mixture into a heat resistant blender and blend until all ingredients are well combined, including the tomato skin.
- Add Worchester sauce, brown sugar and season to taste. Let the blender mix all the flavours and ingredients.
Serve warm with fresh basil, croutons or bread and a dollop of cream or grated cheddar cheese.
Optionally use it as a quick pasta sauce. Pan Fry some minced pork, add a ladle of tomato soup and let simmer for a few minutes. Add cooked pasta into the pan. Toss the whole mixture and serve topped with parmesan cheese.
2. Spicy Coconut Lentil Soup
Coconut milk brings a lot of richness to the plate. Its flavour is well suitable for sweet and savoury dishes. This recipe is filling and light at the same time. Fish sauce adds an umami taste while lemongrass and lime juice make it very refreshing.
- 1 can coconut milk. Shake the can before opening.
- 1 tbsp of coconut oil, or pomace oil for frying.
- 300g red lentils.
- 300ml vegetable broth.
- 2 stalks of lemongrass, cut into 2 pieces.
- 2 cloves of peeled and chopped garlic.
- 1 lime.
- 1 tbsp fish sauce. (As a substitute you can use Worchester sauce).
- Salt and black pepper to taste.
- Chopped fresh cilantro to serve.
- Chopped fresh chilli to serve.
- In a pot, fry lemongrass and garlic over a low heat, until fragrant.
- Add red lentils, coconut milk and vegetable broth. Bring to a boil and let simmer until lentils will cook. Around 20-25 minutes. Add some more stock if it’s getting too thick.
- Remove the lemongrass and transfer the whole mixture into the blender.
- Blend on slow speed. Add fish sauce, lime juice and season to taste. Blend until everything is well combined.
Serve with fresh chilli and cilantro.
3. Creamy Mushroom Soup
Mushrooms pair incredibly well with thyme. Cream makes this dish a filling comfort food. To make it less heavy and easier to digest, you can replace the dairy, in this recipe, with cashew milk. You can easily make your own using a reliable blender, You can control the . Use fresh mushrooms, see what's seasonal. Potato starch will add thickness to the soup, it is a great substitute for flour.
- 600g of chopped mushrooms.
- 2 tbsp of pomace oil or butter for frying.
- 5-6 sprigs of fresh thyme (You can use dried as well, adjust the amount to taste).
- 2 tbsp of chopped, fresh parsley.
- 1-2 potatoes. Peeled and cut into smaller pieces.
- 1/2 tsp of coarse black pepper.
- 6 cloves of garlic, peeled and chopped roughly.
- 250ml of heavy cream. Or 150ml cream and 100ml whole milk. Or substitute completely with 300ml cashew milk. In this case use less stock, so it won’t get too runny.
- 400ml of vegetable broth.
- In a pot, fry mushrooms, black pepper and garlic over low heat until fragrant.
- Pour cream, vegetable stock and bring to a boil.
- Add chopped potato, thyme with stalk and let simmer for about 25 minutes.
- Check if the potatoes are cooked. Remove stalks of thyme, the leaves should have fallen off by this time already.
- Transfer the whole mixture into a heat resistant blender. Add 1 tbsp of fresh parsley and blend on slow speed until everything is well combined. At this moment, season the soup to your taste. Adjust the thickness with veg stock. If it is too watery, you can transfer it back to pot and let reduce on a low heat, stirring occasionally.
Serve warm with grated parmesan cheese, freshly chopped parsley and toasted baguette with garlic butter. You can turn it into an amazing pasta. Fry some bacon, add a ladle of mushroom soup. Adjust the thickness with pasta water. Finally throw in pasta of your choice. Give it a good toss and serve with freshly chopped parsley.
4. Protein Powerhouse Spinach Soup
Spinach brings a lot of vitamins and minerals to the table that support the immune system. Its green colour makes us feel healthier by only looking at it. Chickpea is rich in proteins. The following recipe makes an easy and nutritious dish that can be topped with a wide variety of toppings.
- 250g of fresh spinach.
- 1 leek, chopped.
- 500ml of veg stock.
- 1 can of chickpeas.
- 1 fresh broccoli, florets removed from woody part and chopped.
- 25g of butter.
- 1 potato, cut in small pieces.
- ½ tsp of coarse black pepper.
- Salt to taste
- Sauté the leeks, broccoli and black pepper in butter over a low heat.
- Add potato, vegetable stock and bring to a boil.
- Add spinach, chickpeas and let simmer until the potato is cooked.
- Move the whole mixture into a blender and blend on low speed. Adjust the taste with salt and black pepper.
Serve with fried egg and lardons. Optionally, add a bit of creme fraiche. Or you can cook it without potatoes and serve it with mashed potatoes on the side.
5. Pumpkin Spice Puree
Pumpkin is a great base for soup. The texture is almost ideal to be made into a puree. It is easy to pair with dairy or spices and used in sweet or savoury dishes.
- ½ of pumpkin, around 600g. Peeled, deseeded and cut to thumb sized pieces.
- 1 tbsp of pomace oil for frying.
- 400ml of vegetable stock.
- 2 garlic cloves, peeled and sliced.
- 1/2 onion, chopped.
- ½ tsp of paprika.
- 1 tsp dry chilli flakes.
- ½ tsp ground cinnamon.
- 100 ml heavy cream, or 50g cream cheese.
- Salt to taste.
- In a pot, fry onion, garlic and paprika until fragrant.
- Add chopped pumpkin, chilli flakes and vegetable stock.
- Bring to a boil and let simmer until the pumpkin is soft. Stab it with a fork to see if it's still hard.
- Transfer the mixture to a blender and blend everything together. Add some more stock if it is too thick.
- Gradually add salt to taste, ground cinnamon and cream or cream cheese.
Serve warm with freshly grated nutmeg over the top.
5 Blender Soup Recipes: Summing Up
Making soups can add more variety to your meal plan. Boosting your immunity with easy to digest nutrients. It can be easily stored for later use or used as part of another dish. Seasonal ingredients can make an exciting dish even when cooked with the same techniques. Blenders can simplify the process, develop texture and combine the flavours evenly.