497 pureed recipes

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

Thick, creamy potato soup made with grated potatoes, leeks, Muenster cheese, heavy cream, and a whole stick of butter. No blender needed, just pure richness.

Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.

Garbanzo bean pizza with a gluten-free chickpea puree crust topped with tomato sauce, mozzarella, and Italian herbs. High-protein, grain-free, and surprisingly crispy.

Potato soup with lemons: a bright, golden purée flavored with lemon zest, ginger, and slow-simmered onion. A naturally creamy potato soup with zero dairy.

Chilled mango buttermilk soup pureed with orange juice and zest, served cold with diced mango, scallions, and sour cream. A no-cook summer soup that chills overnight.

Sweet and sour shrimp tossed in a fresh stone-fruit sauce of pureed nectarines, plums, apricot preserves, Dijon mustard, lemon, and a hit of red pepper flakes. Bright, tangy, and unlike any takeout version.

Ground pecans and blue cornmeal create nutty, hearty pancakes with a stunning slate-blue color and wholesome whole wheat flour for a plant-based breakfast.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Chicken and bean burritos with spiced poached chicken shredded into smooth pureed pinto beans, rolled in flour tortillas with cheese and sour cream, then baked crisp. A lighter, hearty burrito with all the taco toppings.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Date chutney (khajoor chutney) with tamarind, cumin, and red pepper flakes pureed into a thick, sweet-tangy Indian condiment. Just 6 ingredients for an authentic dipping sauce for samosas, chaat, and pakoras.

Lowfat cauliflower soup, silky and creamy without a drop of cream. Cauliflower, carrots, and onion simmered in broth, pureed smooth, and finished with skim milk and a whisper of nutmeg. Light, healthy, and quick.

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.

Chickpea and spinach soup spices a creamy chickpea base with curry, cardamom, and nutmeg, then folds in tender wilted spinach. Vegetarian, lightly creamy from skim milk and a partial puree, ready in under an hour.

Whole bananas baked in their skins until caramelized and tender, then split and loaded with butter, salt, and pepper. Three ingredients, 20 minutes, pure Brazilian comfort.