452 pureed recipes

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.

Peach cantaloupe soup blends ripe summer fruit with orange juice and a pinch of nutmeg into a chilled puree, topped with fresh blueberries. Light dairy-free starter or dessert.

Hearty from-scratch black bean soup simmered with carrots, celery, and bright lemon zest, then pureed velvety smooth. A soul-warming bowl that feeds a crowd!

Bolivian peanut soup (sopa de mani) with roasted peanuts and peanut butter pureed with boiled potatoes into a thick, nutty, velvety broth. Garnished with fresh chives.

A smooth, from-scratch tomato sauce simmered with garlic, green pepper, thyme, and basil, pureed silky and ladled over spaghetti. Freezes beautifully for busy weeknights ahead.

Butter-toasted pecans coated in melted chocolate candy coating and dropped into crunchy clusters. Just 3 ingredients, 3 dozen pieces, and pure holiday candy tray gold.

Earthy lentil soup pureed to velvet smoothness and served with a delicate celery root flan. A French-inspired showstopper that turns humble lentils into fine dining.

Cold avocado buttermilk soup pureed silky smooth with chicken broth and jalapeno. A no-cook chilled summer soup topped with sliced avocado, cilantro, and tortilla chips.

Classic three-layer white cake with vanilla and almond extract, topped with rich chocolate frosting. A heritage recipe using egg whites for a pure, snowy crumb.

Hearty red lentil soup with carrots, celery, leeks, and tomatoes simmered in chicken broth with thyme and bay leaf. Partially pureed for a creamy-chunky texture.

Vegetarian tofu chili: a hearty meatless chili with browned tofu chunks, kidney beans, and a from-scratch spice blend of pure ground chiles, cumin, and oregano.

Pumpkin raisin nut cookies made egg-free with pumpkin puree as the binder, spiced with cinnamon, nutmeg, and ginger, and packed with raisins and chopped nuts.

Old-fashioned raspberry jelly with no commercial pectin: apples provide natural set, raspberries give the flavor. Traditional jelly-bag technique for a clear, pure-fruit preserve.

Chunky avocado soup blends creamy pureed avocado with milk and chicken broth, then layers in diced corn, cucumber, tomato, and jalapeño. Chilled Mexican-style summer soup.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Pureed carrot and fennel soup made with just 5 ingredients. Carrots and onion slow-cooked in olive oil, simmered with chicken broth and fennel seeds, then blended smooth.