Put That Blender to Work with These 6 Creamy Soup Recipes

A blender isn’t just for smoothies and protein shakes—it’s also the best way to create delicious, perfectly smooth and creamy soups. Rediscover (or discover) a love for vegetables with our six tummy-warming soup recipes.

You can also make all of the dishes below with an immersion blender, but it takes longer. It’s also a bit more difficult to get that creamy consistency. So, why not toss it all in the blender and let it do all the work for you?

Carrot and Ginger Soup

Carrots and ginger complement each other’s best qualities. The sweetness of the carrots turns down the volume of the spicier ginger. As a result, this soup isn’t too sweet and doesn’t taste like carrot cake in a bowl.

You’ll need the following ingredients:

• 1 medium onion, diced
• 2 garlic cloves, crushed
• 1 thumb-sized piece of ginger, grated
• 1-1/2 lbs. of carrots
• 2 cups of vegetable broth
• 2 cups of water (or more vegetable broth)
• 1/4 teaspoon of thyme
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of turmeric
• 1/4 teaspoon of sea salt

Directions:

1. Sweat the onion and garlic in a large saucepan until lightly brown.
2. Add the ginger and fry it off for a minute, until it releases its fragrance.
3. Add carrots and fry off for another 3-4 minutes, until the edges begin to brown.
4. Pour in vegetable broth, water, and all spices, and bring to a boil.
5. Cover and simmer for 25 minutes or until carrots are soft and pliable (test with a fork).
6. Transfer everything to the blender, then blend for 2 minutes. You can use the Soup setting if your blender has one.
7. Pour into bowls and serve.

Pumpkin and Sage Soup

Creamy pumpkin soup is the winter cure for those cold days when you’re craving something rich, nutritious, and delicious. Add some spicy sage to the mix, and you’ll get a combination that’s hard to forget.

You’ll need the following ingredients:

• 1 large onion, diced
• 1 butternut squash or red kuri pumpkin, cubed
• 2 cups of vegetable broth
• 2 cups of water
• 1/4 teaspoon of sage
• 1/4 teaspoon of turmeric
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of sea salt
• 1/4 cup pumpkin seeds
• Feta cheese, crumbled (optional)

Directions:

1. Preheat oven to 425 degrees Fahrenheit and line a pan with parchment paper.
2. Spread out pumpkin cubes, then bake for 30 minutes or until golden brown.
3. In a large saucepan, sweat the onion.
4. Add the roasted pumpkin cubes and fry them off for 3 minutes.
5. Add vegetable broth, water, and spices, then bring to a boil.
6. Reduce to a simmer and cook for 20 minutes.
7. Transfer to blender and blend for 2 minutes. You can use the Soup setting if your blender has one.
8. Fry off pumpkin seeds in a separate pan for 2 minutes or until lightly golden.
9. Pour soup into bowls, top with pumpkin seeds and Feta cheese, if preferred, and serve.

Celery and Potato Soup

If you’ve never had creamy celery soup, you’re missing out! It’s smooth, thick, and finger-licking good! Don’t be surprised if you find yourself making this one again and again.

You’ll need the following ingredients:

• 1 large onion, diced
• 2 garlic cloves, crushed
• 2 lbs. of celery, chopped with strings removed
• 2 cups of chicken (or vegetable) stock
• 1 lb. of potatoes, cubed
• 2 cups of water
• A handful of parsley
• 1/4 teaspoon of thyme
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of sea salt

Directions:

1. In a large saucepan, sweat the onion until soft.
2. Add the garlic and cook another minute before adding celery, potatoes, parsley, stock, water, and spices.
3. Bring to a boil, cover, and then simmer for about 30 minutes or until celery and potatoes are soft enough to purée.
4. Transfer to blender and blend for 2 minutes. You can use the Soup setting if your blender has one.
5. Transfer to bowls and serve hot!

Broccoli and Pea Soup

This green, creamy goodness is full of antioxidants, vitamins, and minerals. It’s also the perfect pairing of sweet and savory to satisfy all your cravings.

You’ll need the following ingredients:

• 1 medium onion, diced
• 1 head of broccoli, cut into bite-sized pieces
• 2 cups of peas, frozen or fresh
• 2 cups of vegetable broth
• 2 cups of water (or more vegetable broth)
• 1/4 teaspoon of oregano
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of sea salt

Directions:

1. Sweat the onion in a large saucepan until lightly browned.
2. Add broccoli, peas, vegetable broth, water, and spices, then bring to a boil.
3. Cover, reduce to a simmer, then cook for 25 minutes.
4. Transfer to blender and blend for 2 minutes. You can use the Soup setting if your blender has one.
5. Pour into bowls and serve.

Mushroom Soup

For mushroom lovers there’s nothing better than a creamy, rich, velvety soup. Plus, depending on the variety of mushrooms you use, this soup can be completely different every time you make it.

You’ll need the following ingredients:

• 1 onion, diced
• 2 garlic cloves, crushed
• 2 lbs. of mushrooms (any kind), and an extra handful
• 1 tablespoon of olive oil
• 2 tablespoons of Greek or Coconut (vegan) yogurt, or heavy cream
• 2 cups of mushroom broth
• 2 cups of water (or more broth)
• 1/4 teaspoon of oregano
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of sea salt

Directions:

1. In a large saucepan, sweat the garlic and onion until lightly browned.
2. Add mushrooms, spices, vegetable broth, and water, then bring to a boil.
3. Immediately reduce to a simmer and cook for 20 minutes.
4. Transfer to blender, add yogurt, then blend for 2 minutes. You can use the Soup setting if your blender has one.
5. Add more yogurt to thicken, if necessary.
6. In a separate pan, fry off extra handful of mushrooms in olive oil and set aside.
7. Transfer to bowls, top with fried mushrooms, and serve.

Leek Soup

Leeks definitely don’t get enough credit. This creamy soup does this yummy vegetable justice, and your palate will thank you!

You’ll need the following ingredients:

• 4 large leeks (white and light green parts only), cleaned and sliced
• 2 garlic cloves, crushed
• 4 cups of chicken or vegetable stock
• 2 cups of water
• 1/2 cup of basmati rice
• 1 bay leaf
• 1/4 teaspoon of oregano
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of sea salt
• 1/8 teaspoon of cayenne pepper (optional)
• 2 tablespoons of Greek or coconut (vegan) yogurt, or cream

Directions:

1. In a large saucepan, sweat the leeks with a generous pinch of salt.
2. Cook until leeks are tender (about 5 minutes).
3. Add garlic and stir for about a minute or until it releases its aroma.
4. Add stock, water, rice, bay leaf, and other spices, then bring to a boil.
5. Reduce heat, cover, then simmer for about 30 minutes.
6. Add more salt if necessary and discard bay leaf.
7. Transfer to blender, add yogurt, then blend for 2 minutes. You can use the Soup setting if your blender has one.
8. Pour into bowls and enjoy!

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Take your soup experience to a whole new level with these delicious, super-smooth recipes. Not only are these veggie-rich broths warm and delicious on cold winter days, but they’ll also nourish your body with vitamins and minerals.