Homemade pureed soups can be a delicious and economical way to get enough vegetables in your diet. They are also a great way to use up leftover vegetables. This creamy vegetable soup is blended so it’s creamy without adding any cream!
4cupchopped vegetablessuch as potato, carrot, sweet potato, zucchini, celery, asparagus, green beans, rutabaga, broccoli, or cauliflower (and probably more that I'm forgetting)
4cupvegetable brothYou can also use chicken broth or stock
In a large stockpot heat the oil until shimmering. Add the onion, mushroom, and garlic, and saute five minutes over medium high heat.
2 tablespoon olive oil, ½ onion, ½ cup mushrooms (chopped), 1 clove garlic
Add the vegetables and saute another 3 minutes.
4 cup chopped vegetables
Stir in the broth, scraping up any browned bits. Add the thyme, pepper, and salt. Bring to a low boil. Reduce the heat to low and cover. Simmer for 30 minutes or until the vegetables are very tender. Remove from heat.
4 cup vegetable broth, ½ teaspoon dried thyme, ¼ teaspoon black pepper, salt
Blend the soup with an immersion blender or in batches in a food processor or countertop blender according to the manufacturer's directions (vent the lid!)
Notes
The soup can be cooled and packaged for freezing if you like. Chill well before placing it in the freezer. Store frozen, up to 2 months.