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

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.

The biggest problem with this recipe was to find a name for it: Half blended vegetable soup? Easy chunky veggie soup? Then I almost settled for vegetable potage until I googled the term and saw that all the pictures were of smooth, velvety and creamy soups.

vegetable pot

Finally, I went with the obvious: Blended vegetable soup since it is healthy, blended and all vegetables. Can’t go wrong with that!

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 Print

Blended Vegetable Soup

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!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 people 1x
  • Category: Soup
  • Cuisine: Vegetarian


  • 6 carrots (peeled and roughly chopped)
  • 3 celery stalks (roughly chopped)
  • 3 garlic cloves (finely chopped)
  • 1 tbsp ginger (finely chopped)
  • 2 tbsp extra virgin olive oil
  • 1 large potato (peeled and roughly chopped)
  • 1 large red onion (peeled and roughly chopped)
  • 2 bay leaves
  • 810 cups of vegetable broth


  1. In a large pot over high heat, add extra-virgin oil, garlic, ginger and red onions. Cook for 5 minutes.
  2. Add 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 bay leaves, bring to boil and cook for 40 minutes.
  5. 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.


  • Calories: 230
  • Saturated Fat: 1
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