Pureed Fresh Vegetable Soup

This pureed vegetable soup is less a rigid recipe and more a framework. Use whatever combination of fresh vegetables you have on hand: broccoli, cauliflower, zucchini, carrots, peas, spinach. They all work. Chop them, simmer with scallions and thyme until tender, then blend until smooth.

Butter and grated Parmesan go in after cooking but before blending. The butter adds silkiness and the Parmesan brings a savory, salty backbone that makes the soup taste rich without adding cream or stock. A squeeze of lemon juice at the end brightens everything and keeps the flavors from falling flat.

The soup comes out thick by design. If you want it thinner, add water or broth a splash at a time until you hit the consistency you like. But the thick version works beautifully as a sauce over pasta or grain bowls too.

Kitchen Tips

• Cut your vegetables into similar-sized pieces so they cook evenly. Big chunks of carrot next to thin zucchini slices means some will be mush while others are still hard.
• Blend in batches if your blender is small. Overfilling a blender with hot liquid is a burn hazard. Leave the lid slightly vented and cover with a towel.
• Taste after blending. Different vegetables need different amounts of salt and lemon.
• This soup freezes well in portions. Leave out the Parmesan if freezing and stir it in when reheating.

Variations

• Broccoli cheddar version: Use all broccoli and swap the Parmesan for sharp cheddar.
• Roasted vegetables: Roast the vegetables first for a deeper, more caramelized flavor before simmering and blending.