Vegetable puree soup, four ways
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 1 tablespoon of olive oil
  • ½ cup of chopped onions or shallots
  • 2 minced garlic cloves
  • 4 to 6 cups water, vegetable stock or chicken stock
  • Salt and pepper to taste
  • Additional olive oil of butter, for garnish
  • For Fresh Green Pea Soup
  • 4 cups of fresh green peas, fresh or frozen
  • 1 generous handful of mint
  • For Butternut Squash Soup
  • 4 cups of peeled and chopped butternut squash
  • ½ teaspoon ground cinnamon
  • ½ teaspoon cumin
  • Toasted pumpkin seeds for garnish
  • For Mushroom Soup
  • 6 cups sliced mushrooms
  • 1 teaspoon fresh thyme
  • Sautéed mushrooms for garnish
  • For Tomato Soup
  • 4 cups of canned chopped tomatoes or chopped fresh tomatoes
  • A pinch of sugar (this really help to highlight the natural sweetness of tomatoes)
  • Several basil leaves
  1. Sautee the onion and garlic in olive oil in heavy bottom pot until soft and translucent.
  2. Add your choice of vegetables and about 3-4 cups of stock or water. Add just enough liquid to cover the vegetables when they are cooking and keep some extra aside.
  3. Cook the vegetables until soft, 15 to 20 minutes.
  4. Puree the soup using a stick blender or puree in batches in a stationary blender.
  5. Transfer the puree back into the pot, adjust the seasoning, add more water or stock if needed and reheat.
  6. Drizzle with some extra virgin olive oil or add a couple of small pieces of butter in a plate right before serving.
Notes About Herbs and Spices
For fresh green pea soup: Add a handful of fresh mint just before blending the soup and use some for garnish alongside with some half and half if desired.
For butternut squash soup: Add cinnamon and cumin when sautéing the onion and garlic. Garnish with toasted pumpkin seeds.
For mushroom soup: Add ½ teaspoon dry or 1 teaspoon fresh thyme before to the soup when cooking. Garnish with sautéed mushrooms.
For tomato soup: Add a few chopped basil leaves before blending it into a puree.
Recipe by Feeding Bytes at