Recipes for Blended Soups to Keep You Warm This Fall

The juicing trend is so last year. This season souping is the new juicing. The lastest soup cleanse allows you to fit in five hearty soups as meal replacements over the course of one week. Souping is a much easier detox than doing a juice cleanse. It is also said that blended soups may actually be healthier than drinking copious amounts of juice.

Soups retain fiber, which is good for your gut bacteria, making souping healthier for detoxing. This fiber also plays a key role in removing toxins from the body and helps anchor blood sugar levels, making you less hungry throughout the day.

With the colder months upon us, why not get out that blender, cook up a storm in the kitchen and keep all warm and cozy with a delicious blended soup? Picking the correct blender for your soup could make or break a dish. If you do not own a blender that does its job, it can leave you with a lumpy soup that does not taste appetizing. There is nothing better to have a blended soup because they are a quick, easy and affordable option for your family. Check out our reviews for the best blenders to add to your kitchen now.

We’ve put together five of our favorite recipes for blended soups to help keep you warm this fall:

 

5.) Creamy Roasted Carrot, Garlic, and Rosemary Soup

creamy roasted carrot, garlic, and rosemary soup - blended soups

Veganosity

This is a delicious, savory and garlicky soup from Veganosity. The roasting process brings out the sweetness of the carrots and makes them caramelized and sticky. You need to try this recipe!

  • Cook time: 45 mins
  • Makes 6-8 cups
  • Vegan
  • Gluten-free

Ingredients

Produce

  • 12 large carrots, peeled, halved and with ends cut off
  • 4 garlic cloves, skins removed
  • 2 Tbsp. fresh rosemary leaves

Spices

  • Salt and pepper

Oils and Vinegars

  • 2 tsp. extra virgin olive oil

Dairy

  • 3 cups of unsweetened almond milk

Instructions

  1. Preheat oven to 400F.
  2. Put the carrots on a lined baking sheet and drizzle the olive oil on top. Grind some sea salt and black pepper on top and toss until the olive oil coats the carrots.
  3. Roast for 10 minutes.
  4. Reduce temperature to 375F and add garlic cloves. Shake the carrots and turn over the garlic to ensure that they are covered in the olive oil. Roast for 10 minutes.
  5. Shake the pan and then roast for a further 10 minutes.
  6. Add the rosemary leaves and shake the pan. Roast for 5 minutes.
  7. Remove and let the carrots, garlic and rosemary cool for 5 minutes.
  8. Place the carrots, garlic and rosemary in a high-powered blender with 1 1/2 cups of almond milk and blend until smooth and creamy.
  9. Pour the soup into a medium sauce pan and add the remaining 1 1/2 cups of almond milk and stir to blend.
  10. Heat on medium-low and add ground sea salt and pepper to taste.

4.) Miso Soup with Wasabi Roasted Lentils

miso soup with wasabi roasted lentils - blended soups

The Awesome Green

This delicious recipe from The Awesome Green is packed full of healthy ingredients that are super tasty and pleasing to the senses. It’s a pimped-up version of a classic miso soup that will leave you wanting more.

  • Cook time: 15 mins
  • Serves 2
  • Vegan
  • Gluten-free

Ingredients

Produce

  • 5 asparagus sprigs
  • 1 cup cooked black lentils
  • 1 garlic clove
  • 1/2-inch ginger knob
  • 2 leeks
  • 1 bunch fresh parsley
  • 1 cup fresh spinach leaves
  • Wasabi lentils
  • 1 medium yellow onion

Canned Goods

  • 3 cups low-sodium vegetable broth

Condiments

  • 1 Tbsp. miso paste
  • 2 tsp. wasabi powder

Oils and Vinegars

  • 1 Tbsp. coconut oil

Other

  • 2 tsp. kelp powder

Instructions

  1. Preheat the oven to 347F.
  2. Line a baking sheet with parchment paper and add the black lentils.
  3. In a small bowl, mix the coconut oil with the wasabi, then drizzle the mixture over the lentils.
  4. Toss to combine and roast for 15 minutes, until crispy. Remove from the oven and set aside to cool.
  5. While the lentils are roasting, prepare the soup.
  6. Water-fry the onions and leeks into a medium soup pot, then add the vegetable broth and bring to boil over medium heat.
  7. Simmer for one more minute, then transfer into the blender.
  8. Add parsley, spinach, ginger and garlic, and pulse to obtain a creamy liquid.
  9. Divide into serving bowls, top with wasabi lentils and radish slices and serve.

3.) Healing Red Lentils and Turmeric Soup

blended soups for fall

Detox DIY

Get all cozy and warm and enjoy this mouthwatering blended soup recipe from Detox DIY. It’s a creamy-textured soup with an added spicy taste to get your tastebuds aflutter.

  • Cook time: 30 mins
  • Serves 2
  • Vegan

Ingredients

Produce 

  • 2 carrots
  • 2 garlic cloves
  • 1-inch ginger knob
  • 1 onion
  • 1 1/2 cups red lentils

Canned Goods

  • 3 cups low-sodium vegetable broth

Condiments 

  • 1/2 lemon, juice only

Spices

  • 1 pinch cayenne pepper
  • 1/2 tsp. coriander seeds
  • 1 tsp. turmeric powder

Oils and Vinegars

  • 1 tsp. coconut oil

Nuts and Seeds

  • 1/2 tsp. cumin powder
  • Toasted pumpkin seeds

Instructions

  1. Add all the ingredients into a soup pot and bring to a boil.
  2. Simmer for 15 minutes until the lentils are cooked.
  3. Transfer the mixture to the blender and pulse to obtain a creamy soup.
  4. Pour into a serving bowl.
  5. Garnish with toasted seeds and serve warm.

 

READ MORE:  The 5 Best Blenders for Smoothies to Buy

2.) Creamy Leek and Potato Soup

creamy leek and potato soup recipe - blended soups

Health Nut Nutrition

This creamy, dairy-free leek and potato soup from Health Nut Nutrition will warm you up on a cold fall day.

  • Cook time: 50 minutes
  • Makes 10-12 cups
  • Vegan
  • Gluten-free

Ingredients

Produce

  • 1 dried bay leaf
  • 1 Tbsp. chives
  • 4 garlic cloves
  • 2 leeks
  • 6 medium potatoes
  • 1 shallot
  • 2 fresh thyme sprigs

Canned Goods

  • 6 cups low-sodium vegetable broth

Spices

  • 1/2 tsp. ground black pepper
  • 1 tsp. sea salt

Oils and Vinegars

  • 2 Tbsp. extra virgin olive oil

Instructions

  1. In a large soup pot on medium heat, add in olive oil, onion, garlic and leek and saute for 5-10 minutes.
  2. Keep stirring until leeks are soft.
  3. Next, add in chopped potatoes, broth and spices; stir and bring to a boil.
  4. Once a boil is reached, lower the temperature to low and cover for 30-40 minutes until potatoes are fork tender.
  5. Stir occasionally so nothing sticks to the bottom of the pot and simmer for an extra 10 minutes so that the flavor and spices combine.
  6. Turn off the heat and allow the soup to sit for 10-15 minutes.
  7. Transfer soup to a high-speed blender. Blend until well pureed. It is best to do this in at least two batches.
  8. Once the soup is smooth, serve into a bowl and garnish with the remaining chives.

1.) Roasted Cauliflower and Asparagus Soup

roasted cauliflower and asparagus soup recipe - blended soups

Cooking LSL

Cauliflower and asparagus are perfect when combined together, especially when roasted, as this adds a lot more flavor than steaming or boiling. This recipe from Cooking LSL is a super homely dish to enjoy on a fall evening.

  • Cook time: 60 mins
  • Serves 4
  • Vegetarian
  • Gluten-free

Ingredients

Produce

  • 1 lb. asparagus
  • 1/2 Tbs. dried basil
  • 1 medium head cauliflower
  • 1 garlic clove
  • Parsley
  • 1 shallot
  • 1/4 tsp. dried thyme

Canned Goods

  • 6 cups vegetable stock

Spices

  • Salt and pepper

Oils and Vinegars

  • Cooking spray
  • 4 Tbsp. vegetable oil

Dairy

  • 1/4 cup grated parmesan

Instructions

Toasting the Vegetables

  1. Preheat oven to 425F.
  2. Spray a large baking sheet with cooking spray. Line asparagus and cauliflower on the sheet.
  3. Season with salt and pepper and drizzle 3 Tbsp. vegetable oil over them.
  4. Roast vegetables for 30-40 minutes, until golden. Asparagus may be ready faster than the cauliflower; keep an eye on them and take them out of the oven earlier if needed.
  5. Reserve some roasted cauliflower and asparagus for garnishing.

For the Soup

  1. In a large saucepan, heat 1 Tbsp. oil over medium heat.
  2. Add shallots and cook for 2 minutes, stirring frequently.
  3. Add in the garlic and cook for 1 more minute.
  4. Next add in the roasted vegetables, thyme, basil, salt and pepper.
  5. Bring to a boil and simmer for 7-10 minutes, then remove from heat.
  6. Using a blender, puree soup until smooth.
  7. Stir in parmesan cheese and more salt if needed.
  8. Garnish with parsley and serve.

If you try any of these blended soups recipes, let us know on social media and send us your pics. Just tag @topfivecom and use #top5blendedsoups. 

recipes for blended soups

Top 5 Sick-Day Soups To Make from The New York Times Top 5 Sick-Day Soups To Make from The New York Times