Pureed Vegetable Soup (Soupe aux Legumes)

Vegetable soup isn’t something that previously invoked a ton of excitement for me. But in the last few years, it has found a very special place in my heart and stomach.

On the day the entire family arrives for the holidays, Frenchie’s mom welcomes us home with a pot of her vegetable soup (soupe aux legumes). It’s the perfect dish for a group of weary travelers who are eager to get cozy and fed.

This recipe is entirely inspired by her vegetable soup, and it’s my best attempt at making it my own.

I appreciate the occasional break from meat, but when I do have a meatless meal, I try to make it as savory as possible. In this case, I use both chicken stock and Knorr chicken broth mix. Perhaps, most importantly, I season it well with salt, which is the ultimate deciding factor in what makes soup meh or delicious.

Pureed Vegetable Soup


  • 4 tbsp unsalted butter
  • 1 medium yellow onion, coarsely diced
  • 6 medium carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 1 leek (the white part only), sliced
  • 2 gold potatoes, peeled and coarsely diced
  • 1 turnip, peeled and diced
  • 2 zucchinis, sliced
  • 2 tomatoes, coarsely diced
  • 29 fl oz chicken broth I use "less sodium" broth so I can control the salt
  • 2 tsp Knorr chicken broth mix (powder)
  • 1/2 cup heavy cream


  • In a pressure cooker, melt the butter over medium heat, using the sauté function.
  • Sauté the onions, carrots, celery, and leaks, until the vegetables are soft (this will take about 5 minutes). Season with salt and pepper.
  • Add the remaining vegetables, along with more salt and pepper. Stir and sauté for 3-5 minutes.
  • Add the chicken broth and the Knorr chicken broth mix, then stir.
  • Cook the soup on high pressure for 8 minutes. Release the pressure when it's done.
  • Puree the soup using an immersion blender until smooth. Alternatively, you can transfer the soup to a blender and blend on low speed until completely pureed.
  • If you're using a blender, transfer the soup back to the pot. Stir in the heavy cream and let the soup simmer for 5 minutes. Serve warm.
This entry was posted in Soups.