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One of the things I love most about the chilly weather is that it inspires me to make homemade soup. Especially warm, creamy, pureed soup recipes like this one!
I love tossing ingredients into a pot and letting them simmer away, infusing the entire kitchen with warm, delicious smells.
This pureed vegetable soup recipe is loaded with healthy vegetables and made creamy with the addition of coconut milk.
Adding harissa paste at the end gives it a bold, Middle Eastern flavor that is absolutely delicious.
Tips for Making Pureed Soup Recipes
This creamy soup is a great way to use up tons of vegetables. What vegetables can be pureed? Basically, any of them! Obviously, flavor and texture will vary a bit, depending on which ones you include.
For this pureed soup, I used broccoli, cauliflower, carrots, celery, onion, and garlic. One alternative you might want to consider is butternut squash if you have no carrots.
The basic steps for this creamy vegetable soup are to saute all the coarsely chopped vegetables in olive oil over medium heat. Then, simmer them in vegetable broth over medium heat, stirring occasionally, until very tender. Finally, puree them using an immersion blender.
Yes, you could transfer the hot soup mixture to a regular blender to puree. However, that requires a lot of handling of incredibly HOT soup.
I bought an immersion blender years ago and seriously love it. If you plan on making pureed soups, you really need to invest in one. I also recommend a fairly large pot, one with plenty of room to puree them in it without fear of splashing yourself.
Once all of the vegetables are pureed, season them to taste. It will be full of flavor with just the vegetables, however, give the soup a little kick with salt and pepper, curry powder, or add garlic powder or fresh thyme. I used Harissa paste which gave it a Middle Eastern flavor.
Make Creamy Vegan Soups with Coconut Milk
This pureed vegetable soup recipe is vegan, which makes it perfect for a Meatless Monday dinner recipe.
You don’t need actual dairy products to make a creamy vegan soup. Coconut milk is a great alternative to dairy when making homemade soups.
I chose to use the lite coconut milk, rather than the full-fat version. It was still PLENTY creamy.
More Delicious Soup Recipes
- Quick and Easy Egg Drop Soup Recipe
- Fresh Broccoli Cheese Soup
- Easy Homemade Tomato Soup Recipe with Grilled Cheese Croutons
When making vegan soups, you can saute your vegetables with coconut oil or olive oil. Use vegetable broth rather than chicken broth.
There are a ton of easy alternatives when making soup that don’t require any animal-based products at all. Of course, I love a good chicken noodle soup, however, not every soup recipe needs meat.
If you are not vegan, feel free to use chicken stock and half and half. Either way, you will have a wonderfully creamy soup the whole family will love.
Use Harissa Paste for a Middle Eastern Flavor
I have just discovered a bold new spice that I absolutely love. Harissa paste can be purchased premade to make this Middle Eastern-inspired soup, although you can also make it from scratch.
What is harissa paste? Harissa is a spicy and aromatic chile. It’s widely used as a staple in North African and Middle Eastern cooking.
Basically, dried red chili peppers are ground to a paste with garlic, spices, lemon juice, and olive oil. I added a few tablespoons of harissa paste at the very end of cooking to give this pureed vegetable soup recipe a bold Middle Eastern flavor.
If you can’t find it at your local grocery store, you can check at larger ethnic grocery stores or buy it on Amazon.
Middle Eastern Inspired Pureed Vegetable Soup Recipe
This Middle Eastern-inspired pureed vegetable soup recipe takes less than an hour to make. It is an easy one-pot soup that is incredibly healthy.
We all loved the creamy texture and bold flavors. Definitely putting this homemade vegan soup recipe on our Meatless Monday rotation.
NOTE: If you like spicy food, add more of a kick with a dash of cayenne pepper before serving.
- 3 to 4 tablespoon coconut oil
- 1/2 red onion, chopped
- 3 cloves garlic, chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 4 cups of chopped broccoli and cauliflower combined
- 3 to 4 cups vegetable broth (just enough to cover for simmering)
- Salt and pepper to taste
- 1 can lite coconut milk
- Juice of half a lemon
- 2 to 4 tablespoons harissa paste (season to taste)
- Cilantro for garnish
- Heat coconut oil in large soup pot over medium high heat.
- Add all chopped vegetables, cooking 5 minutes or so until slightly soft.
- Add vegetable stock or reduced sodium chicken broth,.
- Season with salt, and pepper to taste.
- Simmer (covered) until vegetables are very soft. This took me about 20 minutes or so.
- Turn off the heat and with an immersion blender puree until smooth. Add the coconut milk as needed to make it easier to puree.
- Add remaining coconut milk, lemon juice, and harissa paste.
- Ladle into a bowl and garnish with cilantro before serving.
Serving Size:1 to 2 cups
Amount Per Serving: Calories: 351Total Fat: 22gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 2441mgCarbohydrates: 35gFiber: 8gSugar: 16gProtein: 7g
Nutrition information not always accurate
Diane is a professional blogger and nationally certified pharmacy technician at Good Pill Pharmacy. She earned her BS in Microbiology at the University of New Hampshire and has worked in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging and freelance writing to share this knowledge with others. Learn more about her HERE.