Blended Vegetable Soup Recipe

If there’s one thing that defines comfort food, it’s a warm bowl of soup. Nothing says "cozy" quite like the feeling of a hearty soup, especially on a chilly day. Today, we’re diving into one of those timeless soups that not only warms you from the inside out but also packs a punch of nutrients-Blended Vegetable Soup. This is the kind of recipe that’s perfect for any season, whether you’re craving something soothing in the winter or looking for a light, yet fulfilling, meal during the warmer months.

What makes this soup so great is its versatility and ease of preparation. You can throw in a variety of vegetables, adjust flavors to your preference, and the blending process ensures that it all comes together smoothly. Whether you’re feeding a crowd or looking for a meal prep solution, this soup fits the bill. Plus, it’s perfect for those who may not be huge fans of eating vegetables in their whole form, but still want to reap all the benefits.

Here’s a simple yet delicious recipe for blended vegetable soup that you can make in no time. It’s straightforward, healthy, and has just the right balance of flavors. The best part? It’s entirely customizable! You can mix and match vegetables based on what you have available or what you prefer.

Ingredients Needed

To make this soup, you’ll need:

2 tablespoons olive oil (or any oil of your choice like coconut or avocado)
1 onion (diced)
2 cloves garlic (minced)
1 large carrot (peeled and chopped)
1 zucchini (chopped)
1 celery stalk (chopped)
1 potato (peeled and diced)
1 cup broccoli florets
1 cup cauliflower florets
4 cups vegetable broth (or chicken broth for a non-vegan version)
1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, diced)
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper (to taste)
1 bay leaf
1 tablespoon lemon juice (for a fresh, zesty finish)
1/4 cup cream (optional, for creaminess)

Cooking Instructions

Making blended vegetable soup is a breeze, and here’s a step-by-step breakdown:

Prepare The Vegetables

Start by washing, peeling, and chopping all the vegetables into uniform chunks. This helps ensure even cooking.
Sauté The Aromatics

Heat the olive oil in a large soup pot over medium heat. Add the diced onion and minced garlic. Sauté them for about 5 minutes, stirring occasionally, until the onion turns soft and translucent.
Cook The Vegetables

Add the chopped carrot, zucchini, celery, potato, broccoli, and cauliflower to the pot. Stir everything together, coating the vegetables with the oil and onions.
Add The Broth And Seasonings

Pour in the vegetable broth and diced tomatoes, along with the dried thyme, oregano, salt, pepper, and bay leaf. Stir everything well. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes. The vegetables should be fork-tender by this point.
Blend The Soup

Once the vegetables are cooked, remove the bay leaf and discard it. Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until you get a velvety, smooth texture.
Finish The Soup

Return the soup to the heat if needed, and stir in the lemon juice. Taste and adjust the seasoning if necessary. For a creamier texture, add the optional cream and stir well.
Serve

Ladle the soup into bowls and serve immediately. It’s delicious on its own or paired with a slice of warm, crusty bread.

Ingredient Insights

The beauty of blended vegetable soup lies in its flexibility and health benefits. Here’s a breakdown of the key ingredients and why they’re essential:

Olive Oil: Not only does it give the soup a rich, smooth texture, but it’s also packed with healthy fats and antioxidants, which are great for heart health.
Onion and Garlic: These aromatic ingredients form the foundation of flavor in any soup. Onions are rich in vitamins, while garlic has antimicrobial properties and is great for your immune system.
Carrots: High in beta-carotene, carrots provide a subtle sweetness and are a great source of vitamin A, which supports vision and skin health.
Zucchini and Celery: These vegetables are light, low-calorie options that add a mild, refreshing flavor to the soup. Zucchini is also high in vitamin C, while celery is known for its anti-inflammatory properties.
Potato: Adds a creamy consistency when blended. Potatoes are a great source of potassium, which helps balance your body’s fluids.
Broccoli and Cauliflower: These cruciferous vegetables are packed with fiber, vitamins C and K, and are known for their cancer-fighting properties.
Tomatoes: Provide a burst of acidity and antioxidants, especially lycopene, which is linked to heart health and reducing cancer risk.
Broth and Seasonings: The vegetable broth adds depth of flavor, while thyme and oregano provide that comforting, herby taste. The bay leaf enhances the soup’s savory profile, and the optional lemon juice gives it a bright, refreshing finish.

Expert Tips

Texture Matters: If you like your soup a bit chunkier, don’t blend it entirely. Leave a few vegetable pieces for added texture. Alternatively, if you prefer a super smooth soup, you can pass it through a fine-mesh strainer after blending.
Flavor Depth: For a more complex flavor profile, try roasting the vegetables beforehand. Roasting them enhances their natural sweetness and adds a depth of flavor that can take your soup to the next level.
Make it Spicy: If you enjoy a bit of heat, add a pinch of red pepper flakes or a diced chili pepper to the soup while cooking.
Add Protein: To turn this soup into a full meal, consider adding some protein like chickpeas, lentils, or even shredded chicken. This will make the soup more filling and nutritious.
Make it Creamier: For an even richer texture, use full-fat coconut milk, cashew cream, or even a dollop of sour cream in place of or alongside the regular cream.

Recipe Variations

Low-Carb Version: If you’re watching your carb intake, you can replace the potato with cauliflower. It gives the soup that creamy texture without the extra carbs.
Vegan Version: This recipe is already vegan, but for added richness, you can blend in some soaked cashews or coconut milk instead of cream.
Herb Infused: If you prefer a more herbal taste, try infusing your soup with fresh herbs like basil, rosemary, or parsley during the simmering phase. Just make sure to strain them out before blending.
Roasted Vegetables: For a smoky, caramelized flavor, roast the vegetables before adding them to the pot. This adds a deep, savory sweetness that will elevate the entire dish.

Final Words

This blended vegetable soup is one of those recipes that brings together simplicity and health in perfect harmony. It’s a blank canvas for creativity, allowing you to play around with different vegetables, spices, and add-ins depending on what you have on hand or what you’re craving. The best part is that it’s incredibly forgiving, so you can’t really go wrong.

It’s also a great meal prep option, as it stores well in the fridge for up to five days and freezes beautifully for up to three months. You’ll have comforting, nutritious meals at your fingertips whenever you need them. Plus, every spoonful is an opportunity to boost your veggie intake-making it easier than ever to stay on track with your health goals.

Blended Vegetable Soup Recipe