As an Amazon Associate I earn from qualifying purchases.

This Pureed Vegetable Soup Recipe is seriously delicious! It combines creamy potatoes, tender cauliflower and carrots, and sweet corn to make a hot, comforting soup the whole family will love. Top with golden, herby croutons or dunk your favorite crusty bread and get your veggies in in just 30 minutes!

completed Hearty Pureed Veggie Soup plated in a bowl

If you love my Lentil Potato Soup or Roasted Delicata Squash and Sweet Potato Soup, you’re going to enjoy this pureed vegetable soup recipe! It’s the perfect make ahead recipe to cook up at the start of the week and eat all week long as a nourishing, wholesome meal or side dish. 

Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!

Why You’ll Love This Soup

  • Great way to use up vegetables. If you have potatoes and chopped veggies that have seen better days, don’t throw them away! Instead, blend them into a no-waste, homemade soup. The pureed texture masks any slight imperfections or signs of aging, perfect for veggies that are slightly wilted. 
  • Easy to digest. Cooked, pureed vegetables are much easier to digest than raw vegetables. If you’re trying to increase the amount of healthy vegetables in your diet without upsetting your digestion, you’ll love this easy vegetable soup!
  • Ready in 30 minutes. There are just 3 basic steps required for making this recipe. It requires just 10 minutes of hands-on time and 30 minutes total. 
  • Made in one pot. With an immersion blender, this pureed vegetable soup can be finished directly in the pot the veggies are boiled in. It doesn’t get easier than that. 

The Ingredients

ingredients for Hearty Pureed Veggie Soup measured out against a white surface
  • Potatoes: Use sweet potatoes or russet potatoes, or one of each. Butternut squash would be great as well.
  • Cauliflower: Fresh or frozen cauliflower florets can work in this simple vegetable soup. It’s also a great recipe to make with leftover cauliflower stalks! 
  • Carrots: I typically use common, orange carrots, but rainbow carrots are great options. 
  • Corn: Fresh or frozen corn adds natural sweetness and enhances the overall flavor of the pureed vegetable soup. 
  • Seasonings: Garlic powder, salt, and black pepper are all you need!

How to Make Pureed Vegetable Soup

  • 1) Begin by adding the diced potatoes, cauliflower florets, and chopped carrots to a large pot on the stovetop. Cover with water and bring to a boil over medium heat. Once boiling, lower the heat and simmer for 15-20 minutes, or until the vegetables are fork tender. With 10 minutes left, add in the corn. 
  • 2) Drain the excess water into a bowl and set aside. Then, using an immersion blender, blend the vegetables into a pureed texture. Slowly add the reserved water to the pureed mixture until your desired soup consistency is reached. I usually only add about a cup or so because I prefer the texture of thick soups.
  • 3) Season with salt, black pepper, and garlic powder to taste. Garnish with sriracha, red pepper flakes and/or nutritional yeast, if desired, then serve warm with your favorite croutons or bread.  

Recipe FAQs

I don’t have an immersion blender. Can I use a regular blender?

Yes. If you don’t have an immersion blender, transfer the boiled vegetables to a high speed blender with a vent and a tamper. You will likely need a bit of the water to help it blend. Alternatively, a food processor would work as well. Be careful with these alternative methods – hot liquids expand in the blender and can burn you if you’re not careful! If needed, blend the soup in small batches to prevent the chance of this. 

Are blended vegetable soups healthy?

Absolutely! Blended vegetable soups are incredibly healthy, especially plant-based soups like this one that are also low in saturated fat and free from dairy and cholesterol.

What is the thickener in this soup?

Potatoes naturally thicken this pureed vegetable soup and give it an ultra creamy texture. If you accidentally added too much water to your soup, you can thicken it back up with a cornstarch slurry. 

Top Recipe Tips 

  • Blend until just combined. Although potatoes are a great vegetable to include in a creamy soup, they can be over blended. For the best texture, blend this pureed vegetable soup until just combined, or else the soup will become gluey and gummy (like over-mashed mashed potatoes!).
  • Swap the water with broth. If you’d like to infuse this soup with additional savory, umami flavor, boil the vegetables in your favorite low-sodium vegetable broth instead of water. You can also replace some of the water or broth with coconut milk if you want to add fat to your soup and make it creamier. 
  • Make for meal prep. This pureed soup is a great recipe to make for meal prep and can even be made in large batches and frozen in individual airtight containers for quick meals in the future. 
  • Adjust the cooking time as needed. Depending on how large you chopped the vegetables, you may need to adjust the simmer time. For example, if the root vegetables are roughly chopped, they may require longer than 20 minutes. 
completed Hearty Pureed Veggie Soup plated in a bowl

Serving Suggestions 

This soup is comforting when served warm or cold and can be served as a main course, first course, or side dish. Enjoy as is with your favorite toppings, or alongside your favorite crusty bread, Vegan Cornbread, Vegan Fluffy Biscuits, or Vegan Avocado Toast. It would even be delicious served with a comforting Vegan Grilled Cheese Sandwich


The best part of eating creamy, pureed soups is loading it up with delicious toppings! Here are just a few of my favorite toppings for healthy soups, but don’t be afraid to use what you have or what sounds good to you and your personal taste buds.

  • Croutons
  • Drizzle of olive oil
  • Fresh herbs like chopped parsley, chives, cilantro, or basil
  • Roasted chickpeas (garbanzo beans)
  • Sautéed leafy greens
  • Balsamic reduction
  • Diced avocado
  • Dollop of vegan sour cream
  • Roasted red peppers
  • White beans

Storage Instructions

Leftover soup will keep in the fridge for up to 5 days or in the freezer for up to 3 months. Store in a glass mason jar, airtight container or freezer-safe bag. 

More Healthy Soup Recipes 

Photos by Alfonso Revilla

Hearty Pureed Veggie Soup

5 from 40 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings
This Pureed Vegetable Soup Recipe is seriously delicious! It combines creamy potatoes, tender cauliflower and carrots, and sweet corn to make a hot, comforting soup the whole family will love. Top with golden, herby croutons or dunk your favorite crusty bread and get your veggies in! 


  • 2 medium potatoes (sweet or russet or one of each!)
  • ½ head of cauliflower
  • 5 large carrots (or 2 cups baby carrots)
  • ¾ bag of frozen corn
  • ½ teaspoon of garlic powder
  • salt and pepper to taste


  • Dice potatoes, and boil them with cauliflower and carrots over medium heat for 15-20min. or until soft. With 10 minutes left, add in corn.
  • Drain excess water into bowl to be used later. Use an immursion blender to blend vegetables into a puree, adding water as desired (I only added back about a cup of water as I like my soup thick). If you do not have an immersion blender, throw veggies in a food processor or blender and blend until pureed, once again adding water as needed.
  • Stir in salt, pepper and garlic, remove from heat and serve warm. Top with sriracha, red pepper and/or nutritional yeast and enjoy! Side note: this soup can be stored in the fridge for 3-5 days afterwards and can be eaten cold.)


Calories: 138kcalCarbohydrates: 31gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.04gSodium: 100mgPotassium: 956mgFiber: 6gSugar: 6gVitamin A: 15038IUVitamin C: 61mgCalcium: 59mgIron: 1mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Lauren Bossi
Course: Soup
Cuisine: American
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

Lauren Bossi

My name is Lauren Bossi; I run Track & Field at the University of Hartford in CT. I’ve got a passion for running and plant-based eats. When I’m not wandering around the aisles of the grocery store I enjoy cooking, baking, photography, pun-writing and tag-saling.

More about Lauren Bossi

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating