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Pureed Vegetable Soup  

Pureed vegetable soup is my healthy solution to an abundance of zucchini from the garden. In fact, it’s just about that time of year to think about planting a garden. If you do, be sure to plant some extra zucchini for this soup.

A smooth and creamy soup without adding any milk, just by pureeing the vegetables. I know my pureed vegetable soup isn’t the most attractive; but it is very good for you, good tasting, and super simple to make too.

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pureed vegetable soup


How Do I Serve Pureed Vegetable Soup?

  • As a healthy snack ~ Weight Watcher points plus are just 1 point per cup.
  • A side dish to any meal.
  • Served as a separate course or appetizer before the entree.

pureed lowfat vegetable soup gluten-free and vegan

Can I Make Pureed Vegetable Soup The Main Course?
Yes, by adding any of the following after the pureeing process:

  • Cooked rice or quinoa.
  • Leftover potatoes are cut into bite-size cubes.
  • Cooked ground meat; Best Seasoned Ground Meat is delicious in this soup.
  • Any type of meat cooked and cut into small pieces or shredded.

As shown in the picture below I’ve added leftover baked chicken breast cut into bite-sized pieces.


pureed vegetable soup

This healthy soup is going to take you less than 30 minutes from start to finish. And while it is cooking you might want to make some fresh baked Quick Homemade Dinner Rolls; there will be just enough time.


You simply cook the veggies for 20 minutes and puree everything right in the pan.

pureed vegetable soup gluten-free and vegan

That’s all there is to it, and it’s ready to serve.

 To Make Pureed Vegetable Soup You Will Need These Ingredients:

  • Vegetable or chicken broth ~ check labels for specific allergy ingredients as they vary in broths.
  • Celery
  • Carrots
  • Green beans
  • Zucchini
  • Salt
  • Black pepper
As usual, I make a big batch and freeze the leftovers for a quick meal or as an addition to just about any meal.
pureed vegetable soup
I sure hope you give this healthy soup a try! And next time try this super creamy simple butternut & sweet potato soup.


Pureed Vegetable Soup

Easy savory vegetable soup in just 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: 30 minute recipe, allergy-friendly, dairy-free, egg-free, gluten-free, nut-free, paleo soup, pureed vegetable soup, soup, soy-free, vegan
Servings: 4 Servings
Calories: 117kcal
Author: Mary Krick


  • 2 quarts vegetable or chicken broth. one of each is nice
  • 3 cups cut up celery
  • 3 cups peeled carrots cut in medium size pieces
  • 3 cups cut up green beans ~ canned works too, drained
  • 3 cups cut up zucchini I never peel zucchini.
  • 1 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste


  • In a large kettle add all ingredients together.
  • Bring to a boil and reduce heat. Simmer for 20-30 minutes.
  • Puree soup with a hand blender until smooth.


** 3 WW points plus per serving
I use this type of hand blender for this recipe.


Serving: 1Serving | Calories: 117kcal | Carbohydrates: 22g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 1871mg | Potassium: 1299mg | Fiber: 7g | Sugar: 11g | Vitamin A: 17143IU | Vitamin C: 68mg | Calcium: 136mg | Iron: 3mg

Pureed vegetable soup

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