Low-Calorie • Gluten-Free

Active35-45 min

Total35-50 min

Pureed Vegetable Soup

Too many carrots? Broccoli starting to soften? Want to celebrate the first spring peas? Turn them into a silky-smooth soup. They all shine here and, once you master this easy method, you can use it for any vegetable you like—try cauliflower, butternut squash, parsnips or celery root. Serve these whipped-up soups as starters or enjoy one with a salad and crusty bread for a simple meal.

1. Lay the base The best soups start with a combination of aromatic vegetables cooked in oil to bring out their flavor. The difference here is that we add some butter too for extra flavor. To start, heat 1 Tbsp. each butter and olive oil in a large pot over medium heat until the butter melts. Add 1 chopped medium onion and 1 chopped celery stalk. Cook, stirring occasionally, until softened, 4 to 6 minutes. Add 2 chopped garlic cloves and 1 tsp. chopped fresh thyme or parsley and cook, stirring, until fragrant, about 10 seconds.

2. Choose your vegetable You can pick almost anything here. Keep all the pieces the same size so they cook evenly. Add the vegetables to the pot and then pour in the liquid: 4 cups low-sodium chicken broth diluted with some water to keep the sodium in check. (Water amounts are listed with the combinations, opposite.)

• peeled potatoes, rutabaga, sweet potatoes, squash or turnips

• broccoli or cauliflower

• carrots

• peas or asparagus

3. Cook until tender Bring the soup to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until the vegetables are very tender (see cooking times, opposite).

4. Make it smooth Puree the soup with an immersion blender or in batches in a blender until smooth. (Use caution when blending hot liquids.) Stir in ½ cup half-and-half for a little extra richness, if desired (see Tip), and ½ tsp. salt and pepper to taste.

►► MAKE AHEAD: Refrigerate for up to 4 days or freeze for up to 3 months.

Serves 8: about 1 cup each

Adding a splash of half-and-half adds richness to these creamy soups, but without it, the flavor of the featured vegetable is more intense.