2,151 puree recipes

Creamy cheese vegetable soup with Velveeta, diced tomatoes, carrots, celery, and milk thickened with a flour slurry. A rich, velvety comfort soup that melts into pure smoothness with every spoonful.

Two vibrant purees, golden corn and emerald spinach, swirled together into a striking yin-yang pattern. This vegetarian soup is as fun to make as it is to eat, and kids absolutely love it.

Red bean soup with beef, celery, lemon, and Worcestershire sauce, pressed through a sieve for a smooth, thick puree. A hearty old-fashioned bean soup ready in about 40 minutes.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Plains peach honey: a thick, clear old-fashioned Southern peach spread made with just two ingredients, ripe peaches and brown sugar. No pectin, no lemon, pure peach flavor.

Creamed turnip green soup with shallots, white wine, peppercorns, and parmesan pureed into a silky, vibrant green bisque. An elegant way to use turnip greens in under 40 minutes.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Carrot and apple soup with marjoram: a silky pureed soup built on slow-softened carrots, apples, and onions, finished with fragrant marjoram. Naturally sweet, dairy-free, and ready for a crusty bread dunk.

A Pennsylvania Dutch classic of broad homemade noodles fried golden in butter, then scrambled with eggs until just set. Three ingredients, zero fuss, and pure old-world comfort food.

Curried corn chowder pulses half the corn into a silky puree, then folds in whole kernels with onion, peppers, cumin, and curry powder. Dairy-free, light-bodied, and ready in 40 minutes.

Baked rice pudding infused with instant coffee and studded with sweet stewed figs. Served warm with vanilla whipped cream, this old-fashioned dessert is pure comfort in a bowl.

Brandade de thon purées white beans with tuna, garlic, and olive oil into a creamy gratin topped with Parmesan, Swiss cheese, and buttered breadcrumbs. A pantry-friendly Provençal twist on the classic salt cod brandade.

Creamy pumpkin pecan pie with toasted pecans pureed into the filling itself, plus heavy cream, dark rum, and warm spices. A decadent twist on traditional pumpkin pie.

Four-ingredient garlic and white bean soup made entirely in the microwave. Eight cloves of mellowed garlic, creamy pureed beans, vegetable broth. High-fiber, low-fat, vegan.

Fresh oysters on the half shell topped with a puréed shallot and red wine vinegar mignonette. Only 3 ingredients for an elegant raw bar appetizer at home.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.