No need to sweat for hours over a bubbling, boiling pot for your soup anymore. if you have a blender with a heating setting and a heat-safe container (Such as the Nutribullet RX) you can make yourself a steaming bowl or two of smooth, pureed, fully cooked, and highly nutritious soup in minutes!
Try it for yourself with some of my favorite Nutribullet hot soup recipes… or make a new twist on an old favorite. Truly, with blended soups, the sky is the limit!
This delicious, hearty, Quick and Easy Vegetable Soup recipe from Inspired Taste can easily be made in a blender, once you’ve softened up the vegetables in a pan. Although cooking the vegetables first can take some time, it really let’s all of the flavors from the herbs seep into the soup – right where you want them.
You can easily use this as a base for other soups, or even replace the half-and-half with coconut milk for a vegan dish. Just don’t forget to take out the bay leaf before you blend it — it’s no fun to pick bay leaf fragments out of your teeth if you can help it.
This serves about 4-5 people, and you can refrigerate it for up to 3 days. But will it really last that long? Try eating it with gluten-free pasta or taking it to work as a hot snack that will keep you going all day.
Broccoli’s cousin, cauliflower, is often ignored. But did you know that it is a paleo dream-food? It is an absolutely wonderful vegetable that can add texture and nutrition to a dish, even mimicking It can substitute in other non-paleo foods like rice and bread. In this Creamy Cauliflower Soup, it even adds cream without the cream!
While the original recipe calls for the ingredients to be cooked in a pan first and then blended, you can definitely use a Nutribullet extractor to heat cook it in the blender itself. Just make sure, as always, to watch out for steam!
Try it with the recommended toppings of chopped fresh chives, chopped fresh parsley, and a drizzle of olive oil. Or, add a different twist with sliced or crushed almonds, sunflower seeds, or even a little added green with stir-fried zucchini.
This warm and filling Broccoli Cheese Soup holds back the fat and the sodium and brings out the flavor. Although some may call it a “copycat” of a Panera recipe, but you can make it your own with just a few twists.
- 1/4 cup of fresh basil
- 1/8 cup of pine nuts or walnuts
- and red pepper flakes (as desired)
for an added pesto-style twist.
Or, for a gluten-free version of this delicious cheesy Nutribullet soup, try substituting flour with an alternative like cornstarch, arrowroot, or tapioca. If you are doing this, don’t forget to use gluten-free broth, too!
Roasted Garlic and Asparagus Soup: You don’t get much simpler soups. Roast the garlic cloves and asparagus with olive oil, salt, and pepper at 450 degrees for 12 minutes to bring out the good flavors… and then put everything in your heated Nutribullet blender and turn on the blades! No need to warm the soup, though you may need to add water to thin it out to your preferences.
This recipe recommends garnishing your delicious soup with cracked pepper and chopped parsley, shredded cheddar cheese, fresh lemon juice, or all of the above. We recommend goat cheese and sliced almonds, too, and maybe treat yourself to a few artichoke hearts on the side (or in the mix!)
Looking for a delicious nutribullet anti inflammatory recipe?
This orange soup has Ginger and Tumeric with Carrots. Not only are you getting important nutrients like carotenoids from the carrots, but you are getting stomach settling action from the ginger and the inflammation-fighting power of turmeric… all in one soup!
You get the added benefit of smelling the sautéed onions, garlic, ginger, turmeric, and orange zest before you put it into the blender with the stock. The recipe says to reheat it, but as usual, there is no need. Try topping the soup with a garnish of toasted and chopped hazelnuts roughly and fresh thyme. Or, if you want even more color and nutrient-rich value, add in some paprika (either as a garnish or in the soup).
If you feel like adding in some protein, chicken — seasoned with salt and pepper, cooked in a pan until done through, and cut into strips — can be added into the soup when you serve it. Don’t blend it with the soup — that might not be the texture that you’re looking for.
Get the full recipe here.
What could be better on a cold night than this creamy Roasted Butternut Squash Soup? Butternut squash is usually considered a Winter or Fall squash, but if you can get it, why not have it whenever you want? Warm in color, the roasted vegetables are the secret to the home-cooked comfortable feel of butternut squash soup. Roast those vegetables up at 350 degrees until they are soft (about an hour) and then blend them into a fine, creamy, pureed soup.
Keep in mind that, because you’re not going to have much evaporation from your Nutribullet when you use it to make soup, so you might want to add less stock than this recipe calls for. Otherwise, your soup will come out watery.
If it does turn out watery, don’t worry. Just add a thickener like cornstarch (appropriate for the fall season) until it reaches a consistency that you like.
Leeks and Potatoes! What a classic combination! The recipe for this Creamy Leek and Potato Soup usually calls for making the soup and then pureeing it in a blender, but you can also cook it in a heated blender like a Nutribullet and then transfer the soup to a pot to simmer it with the bay leaf (do not blend the bay leaf!)
If you have the time, though, sauteeing it first as the recipe tells you, and then simmering it will add flavor and texture.
Do you like tomatoes? Did you plant a tomato plant and end up with more tomatoes than you know what to do with? Then this Tomato and Basil Blender Soup is for you!
Although you can put the ingredients in your Nutribullet blender raw and use the friction of the blades to cook it (on the heat setting), roasting the vegetables for 30 minutes is the secret to the best-tasting — and easiest — tomato soup this side of an aluminum can.
Just don’t roast the basil — that just ends up being burnt leaves, and no one wants that in their soup.
If you want to get a little bit fancy, you can add:
- 2-4 sticks of celery (for taste and added fiber)
- or 1/2 – 1 whole cauliflower head (for a creamy texture)
to the roasted vegetables. The amount you add depends on how much of the soup you plan to make. Just don’t forget to cut up the celery into chunks and the cauliflower into florets, otherwise, they might not roast very well.
Eggplant is a great vegetable, and even when not blended it adds a lot of texture to a vegetable-based meal. Roasting the eggplant — and the onion, tomatoes, and garlic – in this Roasted Eggplant and Tomato Soup will really bring out the slightly woody flavor. Blending these vegetables with bone broth (a milder tasting broth) in a Nutribullet with the heating setting on will whip them up into a soup in no time.
The recipe recommends garnishing your roasted eggplant and tomato soup with sour cream, milk, coconut cream, or a drizzle of olive oil. But, you can also just have your soup as is, in all of its tomato and eggplant glory.
Did you know that sweet potatoes, also called batatas, are native to the Americas? They used to be grown by native peoples in the Caribbean, Mexico, and many other parts of Middle and South America. Paired with Poblano peppers in this Sweet Potato and Poblano Pepper Soup and you have a soup similar to what an ancient Mayan or the many native people of the Caribbean islands might have eaten, once upon a time. Well, more or less — they didn’t have paprika, store-bought chicken stock, or a Nutribullet to help them.
You can swap coconut oil out for butter or olive oil if you want. You also don’t have to cook the sweet potatoes separately if you don’t feel up to the task. We heartily recommend cooking the shallot and the poblanos separately, however — it will make everything a lot tastier.
You can garnish it with minced cilantro or red onion, but if you want to go a more traditional route, try it with a dollop of sour cream or a drizzle of sweet chili sauce.
This Roasted Acorn Squash and Apple Soup might take a little more time and effort than the others, but you can really work some fruit into your diet with ease! Roasting the squash can be a pain, but it makes it easier to work with, especially if you don’t want to deal with the tough squash skin. Garnish it with pomegranate for an extra fruity twist, or coconut milk. If you prefer cow milk, you can use that, too.
Have you ever looked at the pumpkins on display at the supermarket and wished you could make something with them? Well now you can — try some Roasted Pumpkin Soup this Halloween to warm you up amidst the spooks and frights.
Try sautéing the onion and carrot in butter before blending the pumpkin, bone broth, vegetables, and spices in your Nutribullet — the flavor is definitely worth 10-15 minutes of cooking.
Did you know that roasted garlic tastes different than fried garlic? This is because roasted garlic is usually cooked whole, so the sulfuring compounds and essential oils inside don’t get exposed to air and break down. This means that, when garlic is roasted, its chemistry becomes different from minced or chopped garlic — milder and a little sweeter. Use this to your advantage in this Roasted Garlic Soup, where the main stars of the soup are roasted garlic and carrots.
Once the garlic is roasted, you can just load the inner portions of the roasted garlic (not the papery skin) into your Nutribullet with the vegetables, and set it to cook! Simple to make, but full of flavor.
Who doesn’t like an eye-catching green soup? Fresh or frozen, whole or mashed, Green Pea Soup is a staple of any Western kitchen. Along with the creaminess of the potato, this soup adds a twist of lemon for that bit of citrus brightness.
When you’re using this recipe with a Nutribullet, make sure to blanch and shock the peas before cooking them into soup — that way you keep that bright, fresh-looking green color.
Also, make sure not to overfill your Nutribullet – if you need to make your soup in batches, then do so — there will be plenty of soup to go around.
So, you’ve got your hands on some nice peppery watercress, and you want to know what to do with it. Make a Creamy Watercress Soup!
Don’t worry about Dutch ovens or cooking pots. You can saute the onions and garlic for some added flavor, but this recipe works well when cooked in the blender with the heating setting.
For a gluten-free soup, substitute the flour for rice flour, cornmeal, or gluten-free bread. Or, if you don’t mind a slightly looser soup, exclude it entirely.
This one will take a few minutes of prep and simmer time, but this Brie, Cheddar, Apple and Beer Soup will definitely knock your socks off. Simmering the apples, onions, cider, beer, and chicken broth all together lets the flavors develop together and become something truly delicious.
Blending cheese in a blender is not always recommended (it sticks to the blades) but the Nutribullet can handle it.
If you have a few more spare minutes, make the nut crumble — the crunchy, salty, sweetness of the oats and peanuts will add the perfect texture to your soup.
Simmering apples makes them sweeter, and simmering sweet potatoes… well, about the same thing. This Cream of Sweet Potato Soup will leave you wondering why you don’t pair sweet with savory for more of your meals.
The recipe recommends topping your finished soup off with fresh parsley and asiago cheese, and that’s just fine. But try chopped figs, dried cranberries, raisins, or a splash of lime juice – you won’t be disappointed.