452 pureed recipes

Hidden vegetable soup with pureed carrots, cabbage, celery, and peppers blended into a tomato-salsa base with brown rice. Picky eaters won't spot a single veggie chunk.

Pasta e ceci, the classic Roman comfort dish. Ditalini and chickpeas in garlicky tomato-basil broth. Pure cucina povera, ready with seven pantry ingredients.

Quinoa and bean soup with shiitake mushrooms, sauerkraut, pureed red kidney beans, and paprika. A protein-packed vegan bowl with deep fermented-savory flavor.

Pureed red lentil soup with bacon and leek, finished with cream and served with poached chicken liver dumplings. A refined European soup with old-world elegance.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Layered peanut butter chocolate bars with a butter cookie crust, creamy peanut butter filling, and double milk chocolate layers. No-bake filling, one hour chill, and pure candy shop flavor.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Southern-style pole beans slow-simmered with a smoked ham hock until tender and deeply flavored. Just five ingredients and pure comfort.

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.

Ash reshteh, the classic Persian noodle soup thick with kidney beans, chickpeas, lentils, spinach, fresh herbs, and beets, finished with a tangy whey or vinegar swirl. Pure comfort.

Tamale dough made with pureed chili colorado, corn kernels, and hominy for deeper flavor than plain masa. Pliable, spoonable, ready to wrap in corn husks.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.

Southwestern avocado vichyssoise with roasted poblanos, tomatillos, mint, and ginger, blended creamy with potatoes and avocado. Served chilled with a smoky chipotle sour cream drizzle.

Flourless chocolate raspberry torte with bittersweet chocolate, framboise, and raspberry creme anglaise. Dense, fudgy, restaurant-style gluten-free dessert.

Very refreshing juice made purely of green fruit and vegetables! Serve with ice for a refreshing drink loaded with vitamin C and antioxidants.