Homemade Soups: Blended Vegetable Soup

You could leave the veggies whole, but blending helps gives blended vegetable soup its balance of flavors.

bowl of blended vegetable soup

Blended vegetable soup, optionally garnished with parsley.

Photo by MOTHER EARTH NEWS Staff

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For people with bountiful gardens, here’s a mix with a little of everything. If you don’t have some of the vegetables you can try substituting others. I called this "blended vegetable" to distinguish from vegetable soups that leave the vegetables whole.

Blended Vegetable Soup

4-5 tiny sautéed onions
4-8 small leaves of cooked cabbage
3 cooked baby carrots
1/2 cup of cooked green beans
1/3 cup of cooked tomatoes
2 cups of chicken broth
1 cup of water left over from cooking potatoes
tiny mushroom caps, sautéed
salt to taste

Puree the first five ingredients in a small amount of broth, and pour this blend into a saucepan with the potato water, the remaining broth, and the mushroom caps. Then warm the soup and add salt (if necessary). This nutritious recipe makes enough to satisfy a family of four.

For more soup recipes, see Make Superlative Homemade Soups All Year Long