Go Back
+ servings
Pureed Vegetable Soup
Pureed Vegetable Soup
Print Recipe Pureed Vegetable Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people


  • 2 tablespoons olive oil

Pureed Vegetable Soup

  • 1/2 onion, chopped
  • 1 clove of garlic, chopped
  • 4 small zucchini, chopped
  • 6 cremini mushrooms, halved
  • 2 carrots, peeled and chopped
  • 1 turnip, peeled and chopped
  • 8 leeks, chopped
  • 10 leaves of fresh basil, roughly torn
  • 2 Sea salt and freshly ground black pepper
  • 1 chicken or vegetable stock


  • 2 tablespoons of olive oil
  • 2 handsful of fresh basil
  • Sea salt, to taste
  • 1 handful of pine nuts


Pureéd Vegetable Soup

  • Heat a large stock pot over a medium flame and add the olive oil. Then one at a time add the onion, garlic, zucchini, mushrooms, carrots, turnip, leeks. Give each vegetable about 10-30 seconds before you add the next one. Stir often.
  • Add the basil, season with salt and pepper and stir again. Sauté about 10 minutes, stirring often.
  • Add the chicken or vegetable stock and let it come up to a strong simmer. Turn the heat down a little bit and cook for 30 minutes, or until vegetables are very tender.
  • Turn the heat as low as possible and puree with the immersion blender. Taste and season with more salt or pepper as needed.
  • Divide your soup into serving bowls and top with a dollop of the basil oil. Scatter a few pine nuts on top.


  • In a dry skillet over medium heat, toast the pine nuts just until they begin to brown, shaking the pan every few seconds so that they brown evenly.
  • In a food processor, combine the basil and salt, and with the processor running, slowly add the olive oil in a steady stream. Scrape down the sides to be sure that all of the basil is incorporated.