30+ Healthy Pureed Soup Recipes for Every Season

Soup is the ultimate comfort food, offering warmth and nourishment in every spoonful.

But when you blend ingredients into a silky, smooth consistency, you elevate your soup experience to a whole new level.

Pureed soups not only deliver rich flavors but also create a luxurious, velvety texture that can be both indulgent and healthy.

Whether you’re craving a hearty vegetable soup, a silky bisque, or a light and refreshing option, pureed soups can be made to suit every taste and season.

In this collection, we’ve curated 30+ pureed soup recipes that showcase a variety of delicious and nutritious ingredients.

From classic comfort food soups like tomato and roasted red pepper to unique blends such as cauliflower and leek, these recipes offer a diverse selection of flavors and textures.

Each one is designed to be easy to prepare, requiring minimal ingredients but delivering maximum satisfaction.

These soups are perfect for chilly evenings, family dinners, or a light lunch—whether you’re feeding your family or treating yourself to a simple, healthy meal.

30+ Healthy Pureed Soup Recipes for Every Season

Pureed soups are more than just a meal; they’re a canvas for creativity and flavor.

By combining different vegetables, herbs, and spices, you can transform a simple soup into a comforting, satisfying dish that warms you from the inside out.

With over 30 pureed soup recipes to choose from, you’ll never run out of exciting new soups to try.

Whether you’re in the mood for something sweet and spicy like a roasted sweet potato soup, or a lighter, fresh option such as a creamy zucchini basil soup, there is something in this collection for every palate.

So grab your blender, get cooking, and indulge in a bowl of velvety goodness today!

Creamy Carrot Ginger Soup

This vibrant Creamy Carrot Ginger Soup is a comforting bowl of velvety goodness that’s as delicious as it is nutritious. With the sweetness of carrots and the zesty warmth of ginger, this soup is perfect for chilly days. It’s also a breeze to prepare, making it a go-to for busy weeknights or meal prepping.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 pounds carrots, peeled and sliced
• 1 tablespoon fresh ginger, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh parsley or chives for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
2. Add the carrots and ginger, stirring to combine, and cook for another 5 minutes until fragrant.
3. Pour in the vegetable broth, bring to a boil, then reduce heat and let simmer for about 20 minutes or until carrots are very tender.
4. Remove from heat and use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Ladle into bowls and garnish with fresh parsley or chives.

This Creamy Carrot Ginger Soup is a delightful way to incorporate more vegetables into your diet. It’s wonderfully fragrant with a hint of spice from the ginger, and the coconut milk adds a subtle creaminess without overpowering the flavor of the carrots. Serve with a slice of crusty bread for a complete, satisfying meal.

Butternut Squash and Apple Soup

A sweet and savory blend, Butternut Squash and Apple Soup is the ultimate fall comfort food. The earthy squash and tart apple balance beautifully, creating a luscious, flavorful soup. The addition of cinnamon and nutmeg adds a touch of warmth and seasonal charm, making this soup an ideal starter or main dish.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 butternut squash, peeled and cubed
• 2 apples, peeled, cored, and diced
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut milk (optional)
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Add the butternut squash and apples, stirring to coat in the oil.
3. Sprinkle in the cinnamon and nutmeg, stirring until fragrant.
4. Pour in the vegetable broth and bring to a boil, then reduce heat and simmer for 20-25 minutes, until the squash and apples are tender.
5. Use an immersion blender to puree the soup until smooth. For extra creaminess, stir in the heavy cream or coconut milk.
6. Season with salt and pepper, then garnish with fresh thyme before serving.

Butternut Squash and Apple Soup is a comforting choice that celebrates the natural sweetness of squash and apple, perfect for enjoying during fall and winter months. The spices bring warmth and depth to the soup, while the cream or coconut milk adds a luxurious texture. This soup is versatile enough to serve as an elegant appetizer or a hearty main.

Roasted Red Pepper and Tomato Soup

Rich and bursting with flavor, Roasted Red Pepper and Tomato Soup is a classic with a twist. The smoky sweetness of roasted red peppers elevates the taste of tomatoes, making this a flavorful, tangy, and slightly smoky soup. Perfect for pairing with a grilled cheese sandwich or a simple salad, this soup will warm you from the inside out.

Ingredients

• 4 red bell peppers, halved and deseeded
• 6 Roma tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/4 cup fresh basil leaves
• 1/2 cup heavy cream or almond milk (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Arrange red peppers and tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast in the oven for 25-30 minutes, or until the peppers are charred and tomatoes are soft. Let cool slightly, then remove the skins from the red peppers.
3. In a large pot, heat a bit of olive oil over medium heat and sauté the onion until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
4. Add the roasted peppers, tomatoes, and vegetable broth to the pot. Simmer for 10 minutes, allowing the flavors to meld.
5. Puree the soup using an immersion blender, or blend in batches in a regular blender.
6. Stir in fresh basil and heavy cream or almond milk for a creamier texture. Season to taste with salt and pepper.

This Roasted Red Pepper and Tomato Soup combines smoky and tangy flavors for an incredibly rich experience. The roasted peppers enhance the tomatoes, creating a depth of flavor that’s hard to beat. Enjoy this with fresh basil garnish and a swirl of cream for an added touch of elegance.

Sweet Potato and Coconut Soup

Sweet Potato and Coconut Soup is a creamy, slightly sweet soup with a hint of spice, perfect for cozy nights. Sweet potatoes bring a natural sweetness and creamy texture, while coconut milk adds a tropical note. A dash of curry powder gives it warmth and depth, making this soup a comforting meal or an impressive appetizer.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 pounds sweet potatoes, peeled and diced
• 1 teaspoon curry powder
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. Add garlic and cook for another minute.
2. Add the sweet potatoes and curry powder, stirring to coat evenly.
3. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
4. Remove from heat and blend the soup until smooth using an immersion blender or regular blender.
5. Stir in the coconut milk, and season with salt and pepper to taste.
6. Ladle into bowls and garnish with fresh cilantro.

This Sweet Potato and Coconut Soup combines sweet, creamy, and lightly spiced flavors that are both satisfying and unique. The coconut milk enhances the sweetness of the potatoes while the curry powder adds warmth, making this soup an excellent choice for an exotic yet comforting dish.

Broccoli and Cheddar Cheese Soup

Broccoli and Cheddar Cheese Soup is a classic comfort food, loved for its creamy texture and rich flavor. This recipe combines fresh broccoli and sharp cheddar, creating a thick and cheesy soup that’s both filling and delicious. Perfect for chilly days, this soup is a fantastic way to enjoy a hearty serving of vegetables.

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups fresh broccoli florets
• 4 cups vegetable or chicken broth
• 1 cup milk or half-and-half
• 1 1/2 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• Croutons or additional cheese for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until soft, about 5 minutes.
2. Add the broccoli and broth, bringing it to a boil. Reduce heat and simmer for 15-20 minutes, until the broccoli is tender.
3. Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a regular blender.
4. Return the soup to low heat, add the milk, and stir in the shredded cheddar cheese until melted and fully combined.
5. Season with salt and pepper to taste, and garnish with croutons or extra cheese if desired.

This Broccoli and Cheddar Cheese Soup is the ultimate in comfort food, featuring a rich and cheesy flavor with the nutritious addition of broccoli. Perfect for pairing with a crusty bread or salad, this soup will quickly become a family favorite for its creamy, satisfying taste.

Cauliflower and Leek Soup

Cauliflower and Leek Soup is a wonderfully creamy and mild soup that showcases the delicate flavors of cauliflower and leeks. This soup is low in calories yet full of fiber, vitamins, and nutrients, making it both light and satisfying. With a hint of thyme and a smooth, creamy texture, it’s an elegant and nourishing meal.

Ingredients

• 1 tablespoon olive oil
• 1 large leek, cleaned and chopped
• 2 cloves garlic, minced
• 1 medium head of cauliflower, chopped
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 cup almond milk or regular milk (optional)
• Salt and pepper to taste
• Fresh chives or thyme sprigs for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped leeks and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the cauliflower, thyme, and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 20 minutes, or until the cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
4. Stir in almond or regular milk for a creamier consistency, and season with salt and pepper to taste.
5. Ladle into bowls and garnish with fresh chives or thyme.

This Cauliflower and Leek Soup is a light yet creamy option, perfect for a healthy meal without sacrificing flavor. The cauliflower brings a smooth texture, while the leeks and thyme add depth and fragrance. It’s a versatile soup that can be enjoyed as an appetizer or a wholesome main course with a side of fresh bread.

Creamy Mushroom and Thyme Soup

Creamy Mushroom and Thyme Soup is a luxurious, earthy soup with a depth of flavor that’s perfect for fall and winter meals. The combination of mushrooms and fresh thyme creates a rich, velvety texture, and the splash of cream makes it truly indulgent. This soup pairs wonderfully with toasted bread or a light salad for a sophisticated meal.

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced (button, cremini, or a mix)
• 1 teaspoon fresh thyme leaves
• 4 cups vegetable broth
• 1/2 cup heavy cream or half-and-half
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until soft, about 5 minutes.
2. Add the mushrooms and thyme, cooking until the mushrooms release their juices and soften, about 8-10 minutes.
3. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes.
4. Remove from heat and blend the soup until smooth using an immersion blender or regular blender.
5. Stir in the heavy cream, and season with salt and pepper to taste.
6. Ladle into bowls and garnish with fresh thyme sprigs.

This Creamy Mushroom and Thyme Soup offers a velvety and earthy experience, with the thyme enhancing the savory richness of mushrooms. It’s an indulgent yet simple soup that’s perfect for a cozy night in, adding a touch of elegance to any meal.

Spiced Pumpkin and Coconut Soup

Spiced Pumpkin and Coconut Soup is a comforting and exotic blend that brings out the best of fall flavors with a tropical twist. The sweet pumpkin combines beautifully with creamy coconut milk and warming spices like cumin and ginger, creating a soup that’s fragrant, rich, and slightly spicy. This is a perfect dish for holiday gatherings or cozy nights.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 cups pumpkin puree (canned or fresh)
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant and softened, about 5 minutes.
2. Add the pumpkin puree and cumin, stirring to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15-20 minutes, allowing the flavors to meld.
4. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk and season with salt and pepper to taste.
5. Ladle into bowls and garnish with fresh cilantro.

This Spiced Pumpkin and Coconut Soup is a delightful fusion of seasonal pumpkin and creamy coconut milk, made warm with aromatic spices. The result is a fragrant, slightly sweet soup that’s perfect for adding something unique to your menu. Serve it as an elegant starter or a satisfying main course.

Potato and Leek Soup

Classic and creamy, Potato and Leek Soup is a timeless favorite with a comforting and subtle flavor. The leeks add a mild onion-like taste, while the potatoes create a naturally thick and velvety texture. This hearty soup is simple yet satisfying, ideal for enjoying on its own or as a comforting side.

Ingredients

• 2 tablespoons butter
• 3 large leeks, cleaned and chopped
• 3 cloves garlic, minced
• 4 large potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or milk
• Salt and pepper to taste
• Fresh chives or parsley for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the leeks and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Add the diced potatoes and broth, bringing the mixture to a boil. Reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
3. Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
4. Stir in the cream or milk for a creamy consistency and season with salt and pepper to taste.
5. Ladle into bowls and garnish with fresh chives or parsley.

Potato and Leek Soup is the epitome of simple comfort food, with a mild and creamy flavor that’s hard to resist. This classic soup is versatile, wholesome, and perfect for any occasion. Serve with a sprinkle of herbs and a slice of crusty bread for a timeless, satisfying meal.

Roasted Carrot and Ginger Soup

Roasted Carrot and Ginger Soup is a vibrant, fragrant soup that showcases the natural sweetness of roasted carrots combined with the warmth of fresh ginger. This soup is both energizing and comforting, making it an ideal choice for a light, healthy meal. Its beautiful color and spicy-sweet flavor make it as visually appealing as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 1/2 cup coconut milk (optional for creaminess)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the carrots with a bit of olive oil and roast on a baking sheet for 20-25 minutes, or until they are tender and caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Add the roasted carrots and fresh ginger, stirring to combine.
4. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth. For added creaminess, stir in the coconut milk.
6. Season with salt and pepper, and garnish with fresh parsley or cilantro.

This Roasted Carrot and Ginger Soup combines the sweetness of roasted carrots with the zing of fresh ginger, creating a deliciously warming and nourishing soup. It’s a vibrant choice for any meal, packing both flavor and nutrition in every spoonful.

Creamy Zucchini Basil Soup

Creamy Zucchini Basil Soup is a refreshing, light soup that’s smooth and packed with fresh basil flavor. Zucchini adds a soft, silky texture, while the basil brings an aromatic, herbaceous quality. This soup is excellent served hot or cold, making it a versatile recipe for any season.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 large zucchinis, chopped
• 4 cups vegetable broth
• 1 cup fresh basil leaves
• 1/2 cup Greek yogurt or sour cream (optional for creaminess)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft, about 5 minutes.
2. Add the chopped zucchini and cook for another 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 15-20 minutes, or until the zucchini is tender.
4. Remove from heat and add the fresh basil leaves. Use an immersion blender to puree the soup until smooth.
5. Stir in Greek yogurt or sour cream for extra creaminess if desired. Season with salt and pepper.
6. Serve garnished with fresh basil leaves.

Creamy Zucchini Basil Soup is a light and refreshing dish, perfect for anyone looking for a healthy, vibrant meal. The fresh basil pairs beautifully with the mild zucchini, making this soup both fragrant and delicious, with a hint of creaminess for added depth.

Curried Butternut Squash and Apple Soup

Curried Butternut Squash and Apple Soup is a delightful mix of sweet and savory flavors, with a hint of spice from curry powder. The butternut squash gives it a rich, creamy texture, while the apple adds a touch of sweetness. This comforting soup is perfect for fall or winter, bringing warmth and a hint of spice to your table.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large butternut squash, peeled and cubed
• 1 apple, peeled and chopped (Granny Smith or Honeycrisp works well)
• 1 teaspoon curry powder
• 4 cups vegetable broth
• 1/2 cup coconut milk (optional for added creaminess)
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft, about 5 minutes.
2. Add the cubed butternut squash, apple, and curry powder, stirring to combine.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the squash and apple are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk for a richer texture if desired.
5. Season with salt and pepper to taste, and garnish with fresh thyme or parsley.

This Curried Butternut Squash and Apple Soup combines creamy, sweet, and spicy elements, creating a bowl of warmth and flavor. The curry adds an unexpected kick that complements the natural sweetness of squash and apple, making it a unique and satisfying choice for chilly days.

Sweet Potato and Coconut Soup

Sweet Potato and Coconut Soup is a hearty, comforting bowl of warmth that combines the earthy sweetness of roasted sweet potatoes with the rich creaminess of coconut milk. The spices—cumin, coriander, and a touch of cinnamon—bring warmth and depth to this velvety soup. It’s a great choice for a nourishing lunch or dinner that satisfies both the body and the soul.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until soft, about 5 minutes.
2. Add the diced sweet potatoes, cumin, coriander, and cinnamon, stirring to coat the sweet potatoes with the spices.
3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 20-25 minutes, or until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. Stir in the coconut milk for a creamy texture.
5. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Sweet Potato and Coconut Soup combines the natural sweetness of roasted sweet potatoes with the rich, creamy flavor of coconut milk, creating a bowl of comfort with every spoonful. The combination of spices adds warmth and complexity, making this soup perfect for cozy evenings or a light, healthy meal.

Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup is a vibrant and tangy soup that blends the natural sweetness of roasted red peppers with the tartness of tomatoes. This smooth, velvety soup has a rich depth of flavor from the roasting process, and the touch of basil adds a refreshing finish. It’s a simple yet satisfying meal that pairs perfectly with grilled cheese or crusty bread.

Ingredients

• 2 large red bell peppers, roasted and peeled
• 4 large tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable broth
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 450°F (230°C). Place the red peppers on a baking sheet and roast for 20-25 minutes, until the skins are charred. Once roasted, let them cool, peel off the skins, and remove the seeds.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
3. Add the roasted red peppers, chopped tomatoes, vegetable broth, dried basil, and smoked paprika. Bring to a boil and then simmer for 15-20 minutes, allowing the flavors to combine.
4. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh basil before serving.

Roasted Red Pepper and Tomato Soup is a bright, flavorful dish that brings out the natural sweetness of the peppers and the tangy richness of tomatoes. The roasting process imparts a smoky depth, and the fresh basil garnish adds an aromatic touch. This soup is a delicious and satisfying way to enjoy the flavors of summer, even in colder months.

Cauliflower and Leek Soup

Cauliflower and Leek Soup is a creamy, comforting soup that highlights the delicate flavor of cauliflower paired with the mild, sweet taste of leeks. This soup is smooth and velvety, with a hint of earthiness, and the addition of fresh herbs makes it fresh and aromatic. It’s a perfect option for anyone looking for a light yet filling, healthy soup.

Ingredients

• 2 tablespoons butter
• 2 leeks, cleaned and chopped
• 1 medium cauliflower, cut into florets
• 3 cups vegetable broth
• 1 cup milk or cream
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped leeks and sauté for 5-7 minutes until softened.
2. Add the cauliflower florets and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer and cook for 15-20 minutes, or until the cauliflower is tender.
3. Use an immersion blender to puree the soup until smooth. Stir in the milk or cream to add a creamy texture.
4. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with fresh thyme.

Cauliflower and Leek Soup is a light yet satisfying soup that’s perfect for anyone seeking a simple, healthy, and flavorful meal. The cauliflower gives the soup a creamy, rich texture, while the leeks add a mild, sweet flavor. It’s a great dish to enjoy as a light lunch or a comforting starter for a larger meal.

Note: More recipes are coming soon!