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Easy Vegetable Puree Soup
Prep Time
10 mins
Cook Time
20 mins
Course: Appetizer, Lunch, Side
Cuisine: American
Servings: 4
Calories: 268 kcal
  • 1 1/2 tbsp olive oil
  • 1/3 onion , diced
  • 1/2 tsp salt
  • 8 cups vegetables , cut into similar-sized pieces to ensure even cooking
  • 2 cups chicken broth (can sub vegetable broth)
  1. In a large pot, heat oil over medium heat. Add onion and cook for 2 minutes, stirring frequently. Add salt to onions, give it a stir, and add vegetables and broth.

  2. Cover pot and lower heat to low-medium. Cook for 15 minutes and check vegetables to ensure they are soft. If needed, cook for 3-5 more minutes covered.

  3. Turn off heat and move pot to another burner. Let cool for 5 minutes and transfer mixture to a high-speed blender.

  4. See notes about blending (don't fill more than halfway, cover with lid and towel on top of lid) and blend until pureed. Let cool and transfer to jars.

Nutrition Facts
Easy Vegetable Puree Soup
Amount Per Serving
Calories 268 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 353mg15%
Potassium 1112mg32%
Carbohydrates 50g17%
Fiber 13g54%
Sugar 13g14%
Protein 6g12%
Vitamin A 120IU2%
Vitamin C 46mg56%
Calcium 100mg10%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.