15 Purée soup recipe

Do you want to Make the Creamiest Puréed Vegetable Soup?
Here you will find the answer, in this article we picked the most delicious pureed soups recipes for all seasons.

#15 Puréed summer squash soup with raita

This soup is a great way to use a bumper crop of squash from your backyard garden or farmer’s market.

Puréed summer squash soup with raita

Serves 4

Makes 1/2 cup raita

PER SERVING: 165 calories | 5G protein | 15G carb | 11G total fat | 6G sat fat |3G mono fat | 1G poly fat | 25MG chol | 1,120MG sodium | 3G fibe

INGREDIENTS:

For the raita:

  • 1/2 cup whole-milk yogurt
  • Kosher salt
  • 1 tsp. vegetable oil
  • 1/2 tsp. brown mustard seeds
  • 1/4 tsp. cumin seeds
  • 1/2 tsp. onion seeds (optional)

For the soup:

  • 12 sprigs fresh cilantro with roots, if possible (1 packed cup); more leaves for garnish
  • 1 small head garlic, cut across the equator; plus 1 Tbs minced garlic
  • 3 Tbs. unsalted butter
  • 1 large onion, sliced (to yield 1 1/2 cups)
  • 2 Tbs. minced jalapeño
  • 1 Tbs. minced fresh ginger
  • Kosher salt
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. coriander seeds
  • 1/8 tsp. cardamom seeds or
  • 1 green cardamom pod (optional)
  • 1 lb. zucchini or other summer squash (unpeeled), sliced 1/2 inch thick
  • 1/4 tsp. fresh lime juice

DIRECTIONS:

Make the raita:

In a bowl, combine the yogurt and 1/4 tsp. salt. Heat the oil in a small
pan over medium heat until it shimmers. Add the mustard seeds,
cumin seeds, and onion seeds, if using. When they start to pop, add
the oil and seeds to the yogurt. Stir, taste, and add salt, if needed.
Refrigerate until needed.

Make the soup:

  1. Put the cilantro, both halves of the garlic head, and 5 cups water in a
    large saucepan or a stockpot. Bring to a boil, reduce to a simmer, and
    cook uncovered for 15 minutes. Strain the broth.
  2. Melt the butter in a large, heavy saucepan over medium heat. Add
    the onion, jalapeño, ginger, 2 tsp. salt, cumin seeds, coriander seeds,
    and cardamom, if using. Cover and cook, stirring occasionally, until
    the onion is translucent, about 10 minutes; don’t let it brown. Stir in
    the 1 Tbs. minced garlic and the zucchini, cover, and cook, stirring
    occasionally until the squash is softened, about 5 minutes. Add
    4 cups of the broth, bring to a simmer and cook until the zucchini is
    tender, about another 3 minutes.
  3. Purée the mixture in a blender and strain it (see the sidebar at right).
  4. Add the lime juice; taste and add salt if needed. Serve warm, garnished with 1 to 2 Tbs. raita and the cilantro leaves

#14 White bean soup with wild mushrooms and chive mascarpone

This elegant soup is just a simple purée of white beans, but when topped with earthy sautéed wild mushrooms and a dollop of herbed mascarpone cheese, it becomes a refined first course. The trick to getting smooth, silky texture is to purée the beans and vegetables with only a small amount of the cooking liquid first and then to slowly
pour in more liquid until you get a nice, creamy consistency

White bean soup with wild mushrooms and chive mascarpone

Makes 8 cups

Serves 6 to 8

PER SERVING: 490 calories | 15G protein | 40G carb | 32G total fat | 10G sat fat | 16G mono fat | 2.5G poly fat | 40MG chol | 700MG sodium | 9G fibe.

INGREDIENTS:

  • 1 Tbs. fennel seeds
  • 1/2 cup plus 2 Tbs. extra-virgin olive oil
  • 1 small sprig rosemary (leaves only)
  • 1 chile d’árbol (or other small, hot dried chile), stemmed and crumbled
  • 1 cup chopped yellow onion
  • 1/2 cup chopped fresh fennel
  • 1 Tbs. plus 1 tsp. fresh thyme leaves
  • 2 cups dried cannellini beans, picked through and rinsed Kosher salt
  • 1/2 cup mascarpone cheese
  • 1 Tbs. minced shallots
  • 1 Tbs. minced fresh chives freshly ground black pepper
  • 1 Tbs. unsalted butter
  • 1/2 lb. fresh wild mushrooms stem trimmed, caps thinly sliced (such as shiitake, oyster mushrooms, or chanterelles)
  • 1 Tbs. chopped fresh flat-leaf parsley

DIRECTIONS:

  1. Toast the fennel seeds in a small dry skillet over medium heat until
    they release their aroma and are golden brown, 2 to 3 minutes. Pound
    them coarsely in a mortar or grind them coarsely in a spice grinder.
  2. Heat a 6- to 8-quart heavy pot over high heat for 2 minutes. Pour in
    1/2 cup olive oil and add the rosemary leaves and crumbled chile. Let
    them sizzle in the oil for about 1 minute. Add the onion, fennel, fennel
    seeds, and 1 Tbs. of the thyme and cook until the onion is softened,
    3 to 4 minutes.
  3. Add the beans to the pot and cook for a few more minutes, stirring
    to coat well. Add 3 quarts water and bring to a boil over high heat.
    Turn the heat to low and place a round of parchment over the beans
    to keep them underwater. Simmer, stirring occasionally. After
    30 minutes, add 11/2 Tbs. salt to the beans and continue cooking at a
    low simmer until the beans are tender another 1 to 11/2 hours.
  4. While the soup is cooking, stir the mascarpone, shallots, and chives
    in a small bowl. Season to taste with salt and pepper, cover with plastic
    wrap, and refrigerate.
  5. Separate the bean mixture from the liquid by straining the soup
    over a bowl. Put half the bean mixture in a blender with 1/2 cup of the
    liquid (you’ll need to purée the soup in batches). Process on the
    lowest speed until the mixture is puréed. With the blender running at
    medium speed, slowly pour in more of the liquid until the soup is the
    consistency of heavy cream. Turn the speed up to high and blend until
    completely smooth, about 1 minute. Set aside and repeat with the
    second batch. Taste and adjust the seasonings with salt and pepper.
    Keep the soup warm in a pot on the stove. If making ahead, let cool
    completely before refrigerating.
  6. Sauté the mushrooms: Turn on the exhaust fan. Heat a 12-inch skillet over high heat for 1 minute. Swirl in the remaining 2 Tbs. olive oil and the butter. When the butter melts, scatter the mushrooms into the pan. Season with 1/4 tsp. salt and a pinch of pepper. Cook the mushrooms, stirring occasionally, until they’re tender, browned, and a little crisp, about 5 minutes. Stir in the parsley and the remaining 1 tsp.thyme and remove from the heat.
  7. Ladle the hot soup into warm bowls. Scatter the warm mushrooms
  8. over the top and add a dollop of the mascarpone.

#13 Southwest tomato and roasted pepper soup

A little heat and spice kick up the flavor of classic tomato soup. It will keep for a few days refrigerated and tastes even better the second day. Or freeze it for up to 3 months.

Southwest tomato and roasted pepper soup

Makes about 5 3/4 cups
Serves 6

PER SERVING: 170 CALORIES | 5G PROTEIN | 11G CARB | 12G TOTAL FAT | 4G SAT FAT |7G MONO FAT | 1G POLY FAT | 10MG CHOL | 220MG SODIUM | 3G FIBE

INGREDIENTS:

  • 1 large red bell pepper
  • 3 Tbs. plus 1/2 tsp. extra-virgin olive oil
  • 1 large yellow onion, finely chopped
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 3 cups homemade or lower-salt chicken broth
  • 1 28-oz. can whole peeled plum tomatoes, drained (reserve the liquid) and coarsely chopped
  • 1 cup small-diced zucchini
  • 1/2 cup sour cream
  • 1 Tbs. fresh lime juice
  • 1/2 tsp. finely grated lime zest
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. loosely packed fresh cilantro leaves

DIRECTIONS:

  1. Coat the bell pepper with 1/2 tsp. of the oil. Roast directly on the grate
    of a gas burner over high heat or under a broiler, turning the pepper
    occasionally until charred all over. Put the pepper in a bowl while still
    hot and cover the bowl with plastic wrap. Let rest until cool enough to
    handle. Core, seed, and peel the pepper, using a table knife to scrape
    away the charred skin. Coarsely chop the pepper and set aside.
  2. In a 5- to 6-quart Dutch oven, heat the remaining 3 Tbs. oil over
    medium-low heat. Add the onion and cook, stirring occasionally, until
    just soft, 8 to 10 minutes. Stir in the chili powder, cumin, and coriander. Add the chopped roasted pepper and cook for another 1 minute.
    Add the broth and tomatoes and bring to a simmer over medium-high
    heat. Reduce the heat to low, cover, and simmer for 40 minutes.
  3. Let cool briefly and then purée the soup in two or three batches in
    a blender or food processor. Rinse the pot and return the soup to the
    pot. If it is too thick, add some of the reserved tomato liquid. Add the
    zucchini and cook for another 10 minutes over low heat.
  4. Meanwhile, combine the sour cream, lime juice, and lime zest in a
    small bowl.
  5. Season the soup to taste with salt and black pepper. Serve garnished
    with the lime sour cream and the cilantro leaves

#12 Puréed eggplant soup with tomato relish

This soup has no thickener and no cream, making it light-bodied yet intensely flavorful.

Serves 4
Makes 3/4 cup relish

PER SERVING: 230 calories | 5G protein | 15G carb | 18G total fat | 160G sat fat | 12G mono fat | 2G POLY FAT | 0MG CHOL | 420MG SODIUM | 4G FIBE

INGREDIENTS:

For the soup:

  • -1/4 cup olive oil
  • -1 lb. eggplant (1 medium eggplant), sliced in half lengthwise
  • -Kosher salt and freshly ground black pepper
  • -5 cups homemade or lower-salt chicken broth
  • -8 large sprigs fresh basil
  • -12 stems fresh flat-leaf parsley
  • -2 sprigs fresh thyme
  • -1 large onion, sliced (to yield
  • -1 1/2 cups)
  • -1 1/2 Tbs. minced fresh garlic

For the relish:

  • 2 tsp. extra-virgin olive oil; more for garnish
  • 2 tsp. minced fresh garlic
  • Kosher salt
  • 1 medium-size ripe tomato, peeled, seeded, and cut into
  • small dice
  • 1/2 tsp. sherry vinegar
  • 1/4 tsp. freshly ground black pepper
  • 2 Tbs. chopped fresh flat-leaf parsley

DIRECTIONS:

Make the soup

1-Heat the oven to 375°F. Spread 2 Tbs. of the oil on a rimmed baking
sheet. Season the cut side of the eggplant with salt and pepper and
put the halves face down on the pan. Roast until tender, about
40 minutes; a knife will enter the flesh easily. When the eggplant is
cool enough to handle, scrape out the flesh with a spoon. Discard
the skin.

2-Meanwhile, put the chicken broth, basil, parsley stems, and thyme
in a large saucepan or a stockpot. Bring to a boil, reduce the heat, and
simmer uncovered for 15 minutes. Strain the broth.

3-Heat the remaining 2 Tbs. olive oil in a large, heavy saucepan over
medium heat. Add the onion and cook, stirring frequently, until golden
and caramelized, about 20 minutes. Stir in 3/4 tsp. salt and the garlic.

4-Add 4 cups of the broth, bring to a boil, add the eggplant flesh, reduce
to a simmer, and cook for 5 minutes.

5-Ladle about 1 cup of the vegetables and about half as much broth
into a blender. Cover, but remove the center cap or keep the lid slightly
cracked with the opening away from you. Cover the lid with a folded
dishtowel. Blend in pulses or on low speed at first, and then continuously until you have a completely smooth purée, adding more broth
only if needed. With the blender on, carefully ladle in more vegetables
and broth through the feeder hold, keeping the ratio about the same,
until the blender is half full.

6-Strain the purée through a fine-mesh sieve set over a bowl, pressing
it through with a rubber spatula. Purée and strain the remaining soup.
Thin the soup with some of the remaining broth, if necessary, so it has
the consistency of heavy cream.

Make the relish

1-In a small pan, combine the oil, garlic, and 1/4 tsp. salt. Heat over low until the garlic is tender but not colored, 3 to 4 minutes.

2-Add the tomato and cook just until warm, about 2 minutes. Stir in the sherry vinegar, pepper, and parsley. Remove from the heat and serve within a few hours.
Finish the soup taste the soup and add salt if needed. Serve warm, garnished with the relish and a drizzle of extra-virgin olive oil.

#11 Velvety carrot soup

This recipe looks long, but half of the ingredients are for making a
quick vegetable broth. Look for carrot juice in the produce section of
your supermarket.

Velvety carrot soup

Makes about 81/2 cups;
serves 8

PER SERVING: 130 CALORIES | 2G PROTEIN | 19G CARB, 5G TOTAL FAT | 0.5G SAT FAT |3.5G MONO FAT | 0.5G POLY FAT | 0MG CHOL | 200MG SODIUM | 3G FIBE

INGREDIENTS:

For the broth

  • 1/4 cup medium-diced peeled carrots
  • 1/2 cup medium-diced dark green leek tops (from 1 to 2 leeks; rinse thoroughly after dicing; save the white and pale green parts for the soup)
  • 1/2 medium onion, cut into medium dice (about 3/4 cup)
  • 1/4 fennel bulb, cut into medium dice (about 1/2 cup)
  • 1/4 celery rib, cut into medium dice (about 2 Tbs.)
  • 1 small clove garlic, smashed and peeled
  • 1 small bay leaf
  • 1 sprig fresh thyme
  • 1 sprig fresh parsley

For the soup

  • 3 Tbs. extra-virgin olive oil
  • 5 medium shallots, thinly
  • sliced (about 1 cup)
  • 3/4 cup thinly sliced leeks, white
  • and pale green parts only
  • (from 1 to 2 leeks; rinse
  • thoroughly after slicing)
  • 2 small cloves garlic, smashed and peeled
  • Kosher or sea salt
  • 33/4 cups medium-diced peeled carrots (about 11/2 lb.)
  • 2 Tbs. granulated sugar
  • 2 cups carrot juice, either homemade or store-bought
  • 1 Tbs. peeled finely grated fresh ginger
  • Freshly ground black pepper
  • 3 to 4 tsp. fresh lemon juice
  • 1 small Fuji apple

DIRECTIONS:

Make the broth

Put the carrots, leek tops, onion, fennel, celery, garlic, bay leaf, thyme,
and parsley in a 4-quart (or larger) saucepan. Add 10 cups cold water
and bring to a simmer over medium-high heat. Reduce the heat to
medium-low and simmer for 1 hour. Strain the broth into a heatproof
bowl and discard the solids. Measure out 5 cups of broth for use in
the soup; save the remaining broth for another use. Rinse and dry the
saucepan and return it to the stove.

Make the soup

  1. In the saucepan, heat the olive oil over medium-low heat. Add
    the shallots, leeks, garlic, and a generous pinch of salt. Cook, stirring
    occasionally until the vegetables are softened but not browned,
    about 5 minutes.
  2. Stir in the carrots and sugar. Cover, reduce the heat to low, and cook, stirring occasionally until the carrots are soft, 15 to20 minutes.
  3. Add the 5 cups broth and the carrot juice. Bring to a simmer, uncovered, over medium-high heat. Reduce the heat to low and simmer gently for 10 minutes
  4. Wrap the ginger in a small square of cheesecloth and use the cloth
    to squeeze the ginger juice into the soup (discard the squeezed-dry
    ginger). Remove the pan from the heat.
  5. Working in batches, purée the soup in a blender until smooth (fill
    the jar no more than half full). Pour each batch of the puréed soup into a medium-mesh sieve set over a clean heatproof container. Use a
    rubber spatula to help the soup pass through, but don’t press on the
    solids yet.
  6. Once the last batch has drained through the sieve, press
    lightly on the solids (but don’t mash them through the sieve) to
    extract the remaining liquid. Discard the solids. Season to taste with
    salt, pepper, and 1 to 2 tsp. of the lemon juice.
  7. When ready to serve, peel and core the apple and cut it into medium
    dice. In a small bowl, toss the apple with 2 tsp. of the remaining lemon
    juice. Reheat the soup, if necessary, and ladle it into individual serving
    bowls or cups. Serve immediately, garnishing each bowl with a small
    spoonful of the diced apple.

#10 Creamy asparagus soup

You can use either thick or thin asparagus spears. This soup is also delicious served cold.

Creamy asparagus soup

Makes 7 to 8 cups; serves 8

PER SERVING: 120 CALORIES | 2G PROTEIN | 11G CARB | 8G TOTAL FAT | 5G SAT FAT |2G MONO FAT | 1G POLY FAT | 25MG CHOL | 230MG SODIUM | 2G FIBE

INGREDIENTS:

  • -2 lb. asparagus
  • -3 1/2 Tbs. unsalted butter
  • -2 small ribs celery, coarsely chopped (about 1 cup)
  • -1 large yellow onion, coarsely chopped (about 2 cups)
  • -1 large leek, trimmed, halved lengthwise, thoroughly rinsed, and thinly sliced crosswise (keep dark green parts separate from light green and white parts)
  • -8 whole peppercorns
  • -5 sprigs fresh flat-leaf parsley
  • -2 sprigs fresh thyme
  • -Kosher salt
  • -2 medium cloves garlic, chopped
  • -1 large or 3 small red potatoes (about 1/2 lb.), peeled and cut into 1/2-inch dice (1 heaping cup)
  • -1/4 cup heavy cream
  • -Freshly ground white pepper

DIRECTIONS:

  1. Snap off the tough ends of the asparagus, but don’t discard them.
    Cut about 11/2 inches of the tips off the asparagus spears and cut the
    spears crosswise in thirds; set the spears and tips aside separately.
  2. Melt 11/2 Tbs. of the butter in a 3-quart saucepan over medium-low
    heat. Add the tough asparagus ends, about half of the celery, the
    onion, and the dark green parts of the leek. Cook uncovered, stirring
    occasionally, until the vegetables look very soft, about 30 minutes (if
    the vegetables show any sign of browning, reduce the heat to low).
    Add 6 cups cold water and the peppercorns, parsley, thyme, and 1/2 tsp.
    salt. Bring to a boil over high heat, reduce the heat to medium-low,
    cover, and simmer for 30 minutes to make a flavorful vegetable stock.
  3. Meanwhile, bring a 2-quart pot of salted water to a boil over high
    heat. Add the asparagus tips and cook until just tender, 2 to 3 minutes.
    Drain in a colander, shower with cold water to stop the cooking, and
    drain again. Set aside.
  4. In another 3-quart (or larger) saucepan, melt the remaining 2 Tbs.
    butter over medium-low heat. Add the white and light green sliced
    leeks and the remaining celery and season with a generous pinch
    of salt. Cook, stirring occasionally until the leeks look soft but not
    browned, 3 to 4 minutes. Add the garlic and cook for 1 minute more.
    Add the asparagus spears and the potato.

5. Set a wire-mesh sieve over the pot and pour in the stock from the
other pot; discard the solids. Stir well and bring to a boil over high heat.
Reduce the heat to medium-low, cover, and cook at a lively simmer
until the potatoes and asparagus are very tender about 20 minutes.
Turn off the heat and let cool slightly.

  1. Purée the soup in a blender in batches. Return the puréed soup to
    the soup pot, add the cream, and stir well. Reheat the soup gently over
    medium-low heat. Season to taste with more salt and a large pinch
    of white pepper. Ladle the soup into bowls or soup plates and scatter
    in the asparagus tips, distributing them evenly among the servings.

#9 Peppery pink lentil soup

Warm toasted spices and a flavor-packed tarka–small, whole edible spices bloomed in hot oil and added to a dish at the end of cooking–come together in this velvety soup.

Peppery pink lentil soup

Makes 10 to 11 cups;
serves 10

PER SERVING: 140 CALORIES | 8G PROTEIN, 20G CARB | 4G TOTAL FAT | 0.5G SAT FAT |16G MONO FAT | 1G POLY FAT | 5MG CHOL | 500MG SODIUM | 5G FIBE

INGREDIENTS:

For the soup

  • -1/2 Tbs. coriander seeds
  • -3/4 tsp. whole black peppercorns
  • -1 1/2 cups pink lentils (also known as red lentils or masoor dal),
  • picked over and rinsed
  • -1 medium white onion, cut into
  • -1/2-inch dice (about 2 cups)
  • -2 ribs celery, cut into 1/2-inch dice (about 1 cup)
  • -1 medium carrot, peeled and cut into 1/2-inch dice (about 1/2 cup)
  • -3 cloves garlic, thinly sliced
  • -1 1-inch piece fresh ginger, peeled and coarsely chopped
  • -1/2 fresh serrano chile, thinly sliced (don’t remove seeds)
  • -15 sprigs fresh cilantro, left whole and tied in a cheesecloth pouch
  • -Kosher or sea salt
  • -1 cup plain yogurt, whisked until smooth, for garnish
  • -2 Tbs. sliced fresh chives, for garnish

For the Tarka

  • -2 Tbs. canola oil
  • -1 tsp. mustard seeds
  • -1 tsp. cumin seeds

DIRECTIONS:

Make the soup

  1. Heat a small, dry sauté pan over medium-high heat. When the pan is hot, add the coriander seeds and toast them—stir constantly (or shake the pan gently) to keep the seeds from burning—until they darken slightly and become very fragrant, 1 to 2 minutes. Immediately transfer them to a dish and set aside. Return the sauté pan to the heat; add the peppercorns and toast, shaking the pan, for about 2 minutes.
  2. Pour onto the plate with the coriander seeds. Put the toasted coriander and peppercorns in a spice grinder or mortar and
    pestle and grind to a fine powder.
  3. In a large (at least 4-quart) saucepan, combine the lentils, onion,
    celery, carrot, garlic, ginger, chile, cheesecloth-wrapped cilantro sprigs, and 2 tsp. salt with 21/2 quarts water. Bring to a boil over medium-high heat.
  4. Reduce the heat to medium-low and simmer for 30 minutes. Remove the cilantro sprigs. Add the ground coriander and pepper to
    the soup and simmer for another 10 minutes. Purée the soup using
    a hand blender or a regular blender until the soup is very smooth.
    Strain the purée through a medium-mesh sieve into a large serving
    bowl. (The soup can be made to this point 1 day ahead; reheat it gently before continuing.)
    Make the Tarka and garnish the soup
    Set a small deep saucepan over medium heat and add the canola
    oil. When the oil is shimmering, add the mustard seeds and cook,
    uncovered, until they pop, 30 to 60 seconds. Add the cumin seeds
    and cook for another 1 minute. Quickly but carefully, pour the hot
    Tarka over the soup and mix well. Season with salt to taste. Ladle the
    soup into individual bowls and garnish with a dollop of yogurt and a
    sprinkling of the chives

#8 Tomato-fennel soup with orange

A touch of crushed fennel seeds and orange juice brightens typical
tomato soup.

Tomato-fennel soup with orange

Serves 8 as a first course

PER SERVING: 110 CALORIES | 15G PROTEIN | 13G CARB | 6G TOTAL FAT | 3G SAT FAT |2.5G MONO FAT | 0G POLY FAT | 15MG CHOL | 540MG SODIUM | 2G FIBE

INGREDIENTS:

  • -2 Tbs. extra-virgin olive oil
  • -1/3 cup medium-diced onion
  • -1/4 cup thinly sliced celery (halved lengthwise then sliced crosswise)
  • -1/3 cup thinly sliced carrots (peeled, halved or quartered lengthwise, then sliced crosswise)
  • -1/3 cup finely chopped shallots
  • -2 tsp. minced garlic
  • -Kosher salt
  • -1 tsp. crushed fennel seeds
  • -2 28-oz. can whole tomatoes, drained and coarsely chopped
  • -5 cups vegetable broth, preferably homemade
  • -3 Tbs. orange juice
  • -1/4 cup heavy cream
  • -1/2 tsp. rice vinegar; more as needed
  • -Freshly ground black pepper
  • -1 cup homemade croutons

DIRECTIONS:

  1. In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over
    medium-low heat. When hot, add the onion, celery, carrots, shallots,
    garlic, and a pinch of salt. Stir well, cover, reduce the heat to low, and
    cook, stirring occasionally, until the vegetables are softened, 8 to
    10 minutes. Stir in 1 tsp. salt and the crushed fennel seeds. Add the
    tomatoes, vegetable broth, and orange juice, stir well, and bring to a
    simmer over medium heat. Cook, uncovered, stirring occasionally,
    until the vegetables are very tender and the soup is full-flavored,
    7 to 20 minutes. Take the pan off the heat and let the soup cool for
    5 minutes.
  2. Working in batches, pureé the soup in a blender (fill the jar no more
    than half full). Wipe the pan clean and put the soup back into the pan.
    Add the cream and the vinegar. Season the soup with salt and pepper.
    Taste and adjust the seasonings with more salt, pepper, or vinegar as
    needed.
  3. Ladle into 8 soup bowls and garnish each serving with 1 to 2 Tbs. of
    the croutons.

#7 Summer corn soup with crisp prosciutto

This silky soup is the perfect way to use up a bumper crop of fresh corn. The cobs themselves lend great corn flavor to the broth, so be sure to save them

Summer corn soup with crisp prosciutto

Makes about 8 cups;
Serves 4 as a main course
Or 8 as a first course

PER SERVING: 170 CALORIES | 5G PROTEIN | 24G CARB | 7G TOTAL FAT | 4G SAT FAT |2G MONO FAT | 0.5G POLY FAT | 20MG CHOL | 440MG SODIUM | 3G FIBE

INGREDIENTS:

  • -3 very thin slices prosciutto
  • -3 to 4 large ears fresh sweet corn
  • -4 Tbs. unsalted butter
  • -1 medium yellow onion, chopped (about 11/2 cups)
  • -Kosher salt
  • -2 cups homemade or lower-salt chicken broth
  • -1 1/2 cups medium-diced peeled red potatoes (2 to 3 medium)
  • -Freshly ground black pepper
  • -2 Tbs. coarsely chopped fresh basil

DIRECTIONS:

  1. Position an oven rack about 4 inches below the broiler and heat the
    broiler on high. Arrange the prosciutto in a single layer on a small baking sheet and broil until it begins to curl, 1 to 2 minutes. Flip the prosciutto and broil until it appears dry-crisp and has curled a bit more about 1 minute.
  2. Let cool, then finely chop or crumble by hand; set aside.
  3. Slice the kernels off the corn cobs for a total of 3 cups of corn. Reserve
    the cobs.
  4. In a medium Dutch oven over medium heat, melt the butter. Add
    the onion and cook until softened and slightly golden, 5 to 7 minutes.
    Season with a generous pinch of salt. Add 4 cups water, the broth,
    potatoes, 11/2 cups of the corn, the cobs, and 2 tsp. salt. Bring to a boil.
    Reduce the heat to medium-low and simmer until the potatoes are
    tender, 10 to 15 minutes. Remove from the heat and discard the cobs.
  5. Working in batches, carefully purée the soup in a blender. Transfer
    each batch to a large heatproof bowl or large liquid measuring cup.
    Pour the puréed soup back into the pot. Add the remaining 11/2 cups
    corn and bring to a boil over medium-high heat. Reduce the heat to
    medium-low and simmer, stirring occasionally, until the corn kernels
    are tender, 3 to 5 minutes. Season to taste with salt and pepper.
  6. Ladle into bowls and garnish each serving with the crisped prosciutto
    and basil.

#6 Sweet potato and celery root soup

The secret to the not-too-sweet flavor of this velvety soup is celery
root or celeriac. Its light celery-parsley notes balance the sweetness
of the potatoes and the peppery bite of the turnips.

Sweet potato and celery root soup

Makes about 3 quarts;
serves 12

INGREDIENTS:

  • -2 lb. sweet potatoes, peeled and diced (about 5 1/2 cups)
  • -1 lb. celery root, peeled and diced (about 3 1/2 cups)
  • -3/4 lb. purple-top white turnips, peeled and diced (about 2 cups)
  • Sea salt
  • -3 Tbs. extra-virgin olive oil; more for drizzling
  • -2 medium yellow onions, chopped
  • -1 Tbs. chopped fresh thyme
  • -2 Tbs. sweet sherry or Marsala
  • -4 1/2 to 5 cups homemade or store-bought vegetable or chicken broth (or water)
  • -1/2 tsp. freshly grated nutmeg
  • -1/8 tsp. ground allspice
  • -1/8 tsp. cayenne; more as needed

DIRECTIONS:

  1. Put the sweet potatoes, celery root, and turnips in a 6-quart pot.
    Add 4 1/2 cups water and 1 tsp. salt. Bring to a boil over medium-high
    heat; then lower the heat to maintain a simmer and cook until completely tender, about 40 minutes.
  2. Meanwhile, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet
    over medium-high heat. Add the onion and 1/4 tsp. salt; cook, stirring
    often, until just beginning to color, about 5 minutes. Stir in the thyme,
    reduce the heat to low, and cover.
  3. Cook, stirring occasionally until
    the onion is very soft and amber in color, about 20 minutes. Stir in the
    sherry or Marsala and simmer until the liquid is absorbed 1 to 2 minutes.
  4. Add the onion mixture, 41/2 cups of the broth, the nutmeg, allspice,
    and cayenne to the pot. Simmer for 5 minutes and then add the
    remaining 1 Tbs. olive oil. Let cool slightly.
  5. Working in batches, purée the soup in a blender. Season to taste with
    salt and cayenne. If the soup seems too thick, add the remaining broth.
  6. Reheat the soup if necessary. Ladle into bowls and drizzle some
    olive oil over each serving.

#5 Pumpkin soup with sage and gruyère croutons

Large sage-laced Gruyère croutons offer a crunchy contrast to the silky, creamy soup.

Pumpkin with sage and gruyère croutons

Serves 4 as a main course ,
or 6 as a fi rst course

INGREDIENTS:

  • -2 Tbs. unsalted butter
  • -1 medium yellow onion, sliced
  • -6 cups 1-inch-diced peeled and seeded pumpkin; for varieties, see p. 28
  • -2 medium cloves garlic, sliced
  • -1/2 cup dry white wine
  • -8 medium fresh sage leaves
  • -4 to 6 cups homemade or lower-salt chicken broth
  • -2 1/4 cups packed grated Gruyère
  • -Kosher salt and freshly ground black pepper
  • -6 slices rustic bread (each about 6×2 inches and 1/2 inch thick)
  • -1 tsp. minced fresh sage.

DIRECTIONS:

  1. Melt the butter in a heavy 4- to 5-quart pot over medium heat. Add
    the onion and cook, stirring occasionally, until tender, 6 to 8 minutes.
    Stir in the pumpkin and garlic and cook, stirring, for 1 minute more.
    Add the wine and sage leaves and cook, stirring, until the wine evaporates, about 5 minutes. Stir in 4 cups of the broth, cover, and simmer, adjusting the heat as needed, until the pumpkin is very tender, about 25 minutes.
  2. Add 1/4 cup of the Gruyère and, using a hand-held or standard
    blender, purée the soup (in batches, if necessary). Season to taste
    with salt and pepper.
  3. Return to a gentle simmer, stirring constantly and adding more
    broth as necessary to achieve a thin soup with the consistency of
    heavy cream. (The soup can be prepared up to 3 days ahead. Cool,
    cover, and refrigerate. Reheat gently to serve.)
  4. Position a rack about 6 inches from the broiler and heat the broiler
    on high. Arrange the bread on a baking sheet. Toast under the broiler,
    1 to 2 minutes per side. Sprinkle the croutons with the remaining 2 cups cheese and the minced sage and season with pepper. Broil until the cheese melts and is bubbly about 2 minutes. Ladle the soup into
    warm bowls and serve with the croutons.

#4 Wild mushroom soup with sherry and thyme

If you like, drizzle on a bit of white truffle oil just before serving to make this soup especially fragrant and luxurious. For the mushrooms, try a mix of half chanterelles or cremini and half shiitake.

Wild mushroom

Makes about 51/2 cups;
serves 6

PER SERVING: 160 CALORIES | 5G PROTEIN | 14G CARB | 11G TOTAL FAT | 4G SAT FAT |5G MONO FAT | 1G POLY FAT | 15MG CHOL | 370MG SODIUM | 2G FIBE

INGREDIENTS:

  • -2 Tbs. unsalted butter
  • -2 Tbs. olive oil
  • -1 medium onion, cut into medium dice (to yield about 11/2 cups)
  • -4 cloves garlic, minced
  • -3/4 lb. fresh wild mushrooms, wiped clean, trimmed (stems removed from shiitake), and thinly sliced (to yield about 41/2 cups)
  • -2 Tbs. plus 1 tsp. fresh thyme leaves
  • -Kosher salt and freshly ground black pepper
  • -4 cups homemade or lower-salt chicken or vegetable broth
  • -1/4 cup half-and-half
  • -3 Tbs. dry sherry
  • -1 Tbs. soy sauce

DIRECTIONS:

  1. Melt the butter and olive oil in a 5-quart or larger stockpot over medium-high heat. Add the onion and cook until it’s beginning to brown (resist the urge to stir too often), about 4 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms, 2 Tbs. of the thyme, and 1/2 tsp. each salt and pepper; cook until the mushrooms become limp, 2 to 4 minutes.
  2. Add the broth, scraping up any browned bits in the pot with a wooden
    spoon. Bring to a boil over high heat, reduce the heat to maintain a
    simmer, and cook until the mushrooms are tender, 7 to 10 minutes.
    Remove from the heat and let cool slightly.
  3. Transfer about half of the soup to a stand blender and process
    until smooth (vent the lid and hold a folded dishtowel over the top to prevent splashes). Return the mixture to the pot and stir in the half and-half, sherry, and soy sauce. Add more salt and pepper to taste, if needed, and reheat. Garnish each serving with a small pinch of the remaining 1 tsp. thyme.

#3 Broccoli soup with bacon

The textural contrast of crisp bacon against the creamy pureé of broccoli, leeks, and onion really makes this soup shine

Broccoli soup with bacon

Serves 8 as a first course

PER SERVING: 120 CALORIES | 6G PROTEIN | 9G CARB | 7G TOTAL FAT | 3.5G SAT FAT |3G MONO FAT | 0.5G POLY FAT | 15MG CHOL | 300MG SODIUM | 3G FIBE

INGREDIENTS:

  • -2 Tbs. extra-virgin olive oil
  • -2/3 cup medium-diced onion
  • -2/3 cup thinly sliced leeks (white and light green parts only),
  • well washed
  • -2 tsp. minced garlic
  • -Kosher salt
  • -1 3/4 lb. broccoli, the bottom of stems trimmed, florets coarsely
  • chopped, stems sliced very thinly
  • -2 1/2 cups homemade or lower-salt chicken broth
  • -3 Tbs. dry white wine
  • -1/4 cup heavy cream
  • -1/2 tsp. fresh lemon juice; more as needed
  • -Freshly ground black pepper
  • -1/3 cup crumbled cooked bacon

DIRECTIONS:

  1. In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over
    medium-low heat. When hot, add the onion, leeks, garlic, and a pinch
    of salt. Stir well, cover, reduce the heat to low, and cook, stirring
    occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in
    1 tsp. salt.
  2. Add the broccoli, chicken broth, wine, and 21/2 cups water. Stir well
    and bring to a simmer over medium heat. Cook, uncovered, stirring
    occasionally until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes. Take the pan off the heat and let the soup
    cool for 5 minutes.
  3. Working in batches, pureé the soup in a blender (fill the jar no more
    than half full and vent the lid, topping it with a folded kitchen towel to
    prevent hot splashes). Wipe the pan clean and put the soup back into
    the pan.
  4. Add the cream and lemon juice and season with salt and pepper.
    Taste and add more salt, pepper, or lemon juice as needed. Ladle into
    soup bowls and garnish each serving with 2 tsp. crumbled bacon

#2 Baked potato and leek soup with cheddar and bacon

Russets work for this soup since you’ll be pureéing it. Don’t use russets
in any soup where you want the potatoes to stay in small chunks.

Baked potato and leek

Yields about 6 cups;
serves 4

INGREDIENTS:

  • -2 medium russet potatoes (about 1/2 lb. each)
  • -1/4 cup unsalted butter
  • -2 1/2 cups sliced leeks (about 2 medium leeks; white and light green parts only), well washed
  • -2 medium cloves garlic, minced
  • -Kosher salt
  • -2 cups homemade or lower-salt chicken broth
  • -4 thick slices bacon, cut into
  • -1/2-inch dice
  • -1/2 cup milk
  • -1/2 cup sour cream
  • -1 cup grated sharp Cheddar (about 1/4 lb.)
  • -Freshly ground black pepper
  • -2 Tbs. thinly sliced scallion greens or chives

DIRECTIONS:

  1. Heat the oven to 375°F. Scrub the potatoes in water, pat dry, and
    pierce in several places with a fork. Set them directly on an oven rack
    and bake until very tender when pierced with a fork, about 1 hour. Letcool completely on a wire rack.
  2. Melt the butter in a soup pot over medium-low heat. Add the leeks
    and garlic, season with salt, and cook, stirring occasionally, until
    softened, about 10 minutes. Add the broth and 2 cups water. Bring to
    a simmer over medium heat and cook until the leeks are very tender,
    about 20 minutes.
  3. Meanwhile, put the bacon in a skillet and cook over medium heat,
    stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels
    to drain and cool.
  4. When the potatoes are cool, cut one of them in half lengthwise. Use
    a large spoon to scoop the flesh in one piece from each half. Cut the
    flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin
    and the entire remaining potato and add to the pot with the leeks.
    Purée the contents of the pot in a blender until very smooth (you’ll
    need to work in batches).
    Return the puréed soup to a clean soup
    pot and reheat over medium-low. Whisk the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the
    Cheddar. Stir in the diced potato. The soup should be fairly thick, but
    if it seems too thick, thin it with a little water. Season to taste with salt
    and pepper. Serve garnished with the remaining Cheddar, the bacon
    bits, and the scallions or chives.

#1 Buttercup squash and leek soup with herb butter

The earthy flavor of buttercup squash is particularly nice, but you can
substitute butternut.

Buttercup squash and leek

Makes 12 cups; serves 12 as
a first course

PER SERVING: 150 CALORIES | 3G PROTEIN | 16G CARB | 8G TOTAL FAT | 5G SAT FAT |2G MONO FAT | 0G POLY FAT | 20MG CHOL | 160MG SODIUM | 4G FIBE

INGREDIENTS:

For the herb butter

  • -1 shallot, finely chopped (about 2 Tbs.)
  • -1/2 cup dry sherry
  • -1/2 lb. (1 cup) unsalted butter, at room temperature
  • -2 Tbs. chopped fresh chives
  • -1 tsp. kosher salt
  • -1/4 tsp. ground white pepper; more to taste

For the soup

  • -4 cups chopped, well-washed leeks (white and light green parts only; about 3 large)
  • -8 cups peeled, seeded, and diced (1-inch cubes) buttercup squash
  • -1/2 cup dry white wine
  • -6 cups homemade or lower-salt chicken broth
  • -Kosher salt
  • -1 tsp. ground white pepper; up to another 2 tsp. more as needed to taste
  • -Chopped fresh chives, for garnish

DIRECTIONS:

Make the herb butter

Heat a small nonstick sauté pan over medium heat. When hot, add
the shallots and heat to release their aroma and lightly toast them,
about 30 seconds. Remove from the heat and add the sherry. Set the
pan back on the heat and reduce the liquid to 2 Tbs., about 8 minutes.
Let cool.

In a small bowl, blend the butter, chives, sherry-shallot mixture, salt,
and white pepper. Line a baking sheet with parchment or waxed paper
and spread the butter 1/4 inch thick to cover about 8×6 inches. Cover
and chill.

With a small cookie cutter or a knife, cut out 12 small shapes; freeze
the remainder. If not using right away, wrap the shapes in plastic and
freeze for up to 2 weeks.

Make the soup

Put the leeks in a heavy 8-quart stockpot. Put the squash over the
leeks; add the wine and broth. Cover and bring to a boil. Reduce to a
simmer and cook until the squash is fork-tender, about 25 minutes.
Let cool for 15 minutes.

Add 1 Tbs. salt and the white pepper; purée in batches in a blender
or food processor. Cover and freeze (or refrigerate for up to 3 days).

To serve

Thaw the herb butter shapes if they’ve been frozen. Reheat the soup
over low to medium heat, stirring frequently. Ladle the hot soup into
shallow bowls and garnish with the herb butter shapes and the chives.

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