Healthy and easy vegetable soup made with carrots, celery, onions and potatoes and half blended for a thick, hearty texture. Perfect meal for vegans and vegetarians!

blended vegetable soup

This is Ben’s favorite soup. Yup, this soup. Not the gorgeous chickpea fennel soup or refreshing gazpacho I make on special occasions (though I did go overboard with gazpacho this summer). This simple and basic half pureed, don’t feel like cooking but must make something, healthy blended vegetable soup takes the crown. Was I surprised when he told me the news? You betcha. Why? Because it’s insanely easy and one of those recipes you can’t screw up. There’s no technique behind boiling vegetables in vegetable broth.

onions ginger

You can’t mess up the texture because the veggies are fully cooked and then quickly blended – hence the name blended vegetable soup! It’s a little chunky because it isn’t blended until smooth (I use an immersion blender) and I think that’s why Ben likes it so much. I leave about a third of the vegetables in small chunks so there’s a little something to chew on. Season with a little salt and pepper, serve and enjoy. Yup, that easy.

vegetable pot

Go ahead and stuff your face.

Have three, four bowls of this soup and relish the fact that you won’t feel an ounce of guilt afterward. Instead, you’ll feel good about feeding your body oodles of beta carotene, vitamin A, D and C! All these veggies are beneficial for your skin, eyes and nails and will strengthen your immune system. You’ve got a few pieces of broccoli left from last night’s dinner? Throw it in there! I added some turnip the other night because I wanted to change things around a bit. It’s all vegetables which means the ingredients are easily interchangeable.

Think of this blended vegetable soup recipe as a base for many yummy and healthy soups you’re about to create.

bay leaf
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Blended Vegetable Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Caroline Phelps
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 people 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Vegetarian
  • Diet: Vegan
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Description

Healthy and easy vegetable soup made with carrots, celery, onions and potatoes and half blended for a thick, hearty texture. Perfect meal for vegans and vegetarians!

Ingredients

Units Scale
  • 6 carrots, peeled and roughly chopped
  • 3 celery stalks, roughly chopped
  • 3 garlic cloves, finely chopped
  • 1 tablespoon ginger, finely chopped
  • 2 tablespoon extra virgin olive oil
  • 1 large potato, peeled and roughly chopped
  • 1 large red onion, peeled and roughly chopped
  • 2 bay leaves
  • 8 to 10 cups vegetable broth

Instructions

  1. In a large pot over high heat, add the extra-virgin oil, garlic, ginger, and red onion. Cook for 5 minutes.
  2. Add the carrots, celery, and potatoes, and cook for 5 minutes.
  3. Add enough broth to cover the vegetable by about half a thumb size.
  4. Add the bay leaves, bring to a boil and cook for 40 minutes.
  5. Remove the bay leaves. Using an immersion, blend about half of the vegetables. If you are using a regular blender, roughly blend the soup so there are small chunks left.
  6. Serve.

Notes

Keep this soup refrigerated in a storage container for up to 5 days.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 154
  • Sugar: 11g
  • Sodium: 858.4mg
  • Fat: 5.1g
  • Saturated Fat: 0.8g
  • Unsaturated Fat: 0.7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 6.1g
  • Protein: 2.8g
  • Cholesterol: 0mg
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Caroline Caron Phelps

Meet The Author: Caroline Phelps

Caroline Caron-Phelps is a recipe creator, food blogger, and photographer. She showcases delicious, authentic Asian recipes, especially Japanese, Korean, and Chinese, with beautiful photography, easy-to-follow instructions, videos, and practical recipe variations. Caroline has been featured on Bon Appetit, Shape Magazine, Self, Today Show, and more.

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Questions and Reviews

  1. I love this recipe a lot! 🙂 I am Chinese and my grandmother is very traditional. She does not really give Western cuisines a try because she thinks she will not like it. Last week, I made this and when I was in the middle of cooking, she came into the kitchen and surprisingly gave it a try. Afterwards, she even drank a whole bowl of it! Thanks for the amazing recipe 😀



    Reply

  3. Can I add an apple instead of potato and second question is I have homemade vegetable broth that I want to use. If I don’t have enough broth, can I add water to make it 10 cups of fluid. Thanks

    Reply

    1. Hi Upasana! Adding an apple would make the soup sweeter, which might actually be nice! And yes, you can use water if you don’t have enough veggie broth 🙂

      Reply

  4. I’d like To partially Cook my vegetables
    in the microwave and then put them into hot broth for further flavor. Then I can use the immersion blender
    .



    Reply

  6. This is our kind of soup! I bet my husband would love it as well, because I already know I would. Tasty and healthy!

    Reply