Blender Vegetable Soup

This easy vegetable soup is blended to a silky smooth texture to be eaten alone, or used as a base for a heartier soup with a variety of add ins. It’s the perfect basic vegetable soup recipe to have in your freezer for easy weeknight dinners.

 
 

This veggie soup recipe was inspired by the brodo I’d make for white bean soup or tortellini in brodo. After straining out the vegetables and tossing them in the trash, I thought ‘why not blend them together to make a thicker ‘brodo’ that retains the nutrients and fiber from these veggies?’ Now, I might never go back. I love the texture of this soup so much. It’s silky, not too thick or thin (adjustable) and compliments a variety of add ins, which I’ll share ideas for later in this post.

This recipe is an easy homemade vegetable soup that requires only rough chopping, simmering with broth and blending smooth in a blender. It’s adaptable to your preferences, freezes and reheats perfectly and is versatile to serve. Oh, it’s also soo nourishing. Have I convinced you to make it yet?

Vegetable Soup Ingredients

Broth

I love using a mixture of bone broth (health benefits) and chicken broth (flavor) in soups. My favorite brands are Pacific bone broth and Imagine chicken broth. You could make this vegetarian with veggie broth.

Carrot

The carrots give this simple vegetable soup a gorgeous color as well as providing great nutrients like beta carotene and phytonutrients (powerful compounds that fight inflammation and disease). They have great fiber too, including the soluble fiber, pectin (a prebiotic).

Garlic

We all know garlic is flavorful and has potent health benefits. When I’m cooking with garlic, I like to chop it first so it has time to sit. After about 10 minutes of being exposed to air, the health properties develop heat protection to retain those potent benefits after cooking.

Celery

Celery adds a crucial flavor to vegetable soups, but has anti-inflammatory and gut healing properties too. It also contains the prebiotic, pectin, as well as numerous antioxidants.

Onion

You can add yellow, white or red onion to this soup. I prefer yellow onion with a bit of red onion.

Dried Thyme

If you don’t have it on hand, you don’t haaave to add thyme to this healthy vegetable soup, but it definitely adds a hint of flavor that enhances the soup.

Black Pepper

To make brodo, you’d typically simmer black peppercorns with the broth. But since I don’t want to blend them up with the soup, I add freshly ground black pepper when I’m serving, and it adds the same quality.

Grated Parmesan

Normally in brodo, the rind from Parmigiano Reggiano is simmered with broth to give a deep, buttery flavor. You can achieve that flavor by adding freshly grated parm to the soup before serving, and stirring in to melt into the soup.


Add Ins To Serve

This homemade vegetable soup can be served in a variety of ways, either as a side to a sandwich or salad or with add ins to make it a balanced, heartier meal.

Protein

You can easily make this a chicken vegetable soup by adding shredded chicken, either from rotisserie to make it easy or roasted breast and thighs. For this recipe, I think chicken is the best meat for vegetable soup, as beef and pork would be too strong for it. Other protein options include sautéed tofu or tempeh, full fat Greek yogurt (would add nice creaminess) and lentils.

Fiber Rich Carbs

Beans and grains both go so well in this soup (regardless of if you’re making it a chicken veggie soup). I personally love adding cooked farro (it has a great chew and nutty flavor), but for a beans and vegetable soup you could add canned and strained white beans or chickpeas. Lentils also pair well as a higher protein, fiber rich carbohydrate. You could also add couscous or small shaped pasta (for a chicken noodle soup vibe), or even tortellini if you want it extra comforting.

Healthy fat

There aren’t a ton of options, but I love adding a drizzle of good extra virgin olive oil over the top before serving.

Watch the Video!

Recipe for ‘Blender Vegetable Soup’

Prep Time: 15-20 minutes (chopping and blending)

Cook Time: 45ish minutes

Yields: 6-8 servings

Ingredients:

  • 4-6 cups of broth (I use a mix of chicken bone broth and just broth)

  • 2 large carrots

  • 2 celery stalks

  • 1 large or 2 smaller onions (I love a mix of yellow and red, usually using up what I have leftover in the fridge)

  • 9ish cloves of garlic

  • Salt to taste (add 1 tsp from the start)

  • 1/2 tsp dried thyme

Directions:

  1. Rinse and prep vegetables for chopping

  2. First crush and roughly chop the garlic, adding to soup pot

  3. Roughly slice the rest of the veggies

  4. Add the broth about an inch over the vegetables

  5. Cover and bring to a boil, then quickly lower heat to simmer for 30-45 minutes, until carrots are just tender (I leave the lid open about half an inch

  6. Allow soup to cool.

  7. Add to a blender and blend until you reach a silky smooth texture. If it’s too thick, add more broth a bit at a time.

  8. Taste and add salt if needed.

  9. Pour into glass containers for the fridge or freezer. It tastes best if it sits for a few hours or over night before serving.

Freezer Friendly, Freezer Prep, Meal Planning & Prep, Recipe, Weeknight DinnerKate MartinoComment