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Nourishing Blended Vegetable Soup

· Blog,Real Food,Recipes,Ancestral Food,Cooking

I love soup season! Maybe because I also love cooler weather ... and bone broth ... and veggies ... and easy recipes. While we very often enjoy a classic chicken & veggie soup - sometimes with added white rice - prepping a blended vegetable soup is FAST and results in a tasty meal. 

The Basic of Nourishing Blended Vegetable Soup

Typically, you'd start with diced carrots, onion and celery sautéed in a nourishing fat such as grass-fed butter, duck fat, bacon drippings, olive oil, etc. This combo of 3 veggies cooked in fat is called mirepoix. 

Add in other favorite vegs such as sliced zucchini and/or mushrooms, diced butternut squash, Yukon potatoes or sweet potatoes. Maybe even minced ginger or a little diced sweet peppers.

Sauté until just tender then add bone broth. Add minced garlic, and a good amount of unrefined salt and pepper to taste. And, no, I'm not afraid of salt

Simmer this awesomeness for a few minutes.

You can purée the soup with an immersion blender or transfer it - in batches - to a kitchen blender for a really smooth soup. 

Tip: I invested in a Vitamix years ago and use it multiple times a day, every day. So worth it! Also, opt for a glass or stainless steel blender container since you'll likely use it for hot liquids such as this soup or bulletproof-style coffee. (When I had to replace my original plastic canister, I chose this stainless steel workhorse and never looked back.) 

Serve your blended soup in a bowl or mug and top with some leftover shredded chicken or sliced summer sausage, a swirl of olive oil or a dollop of sour cream or creme fraiche, and sprigs of fresh herbs. 

Blended soups are great as leftovers, or to save in the freezer for busy days or when you're not feeling well. Allow to cool slightly then pour into single or double-serving glass working jars. Move to fridge or freezer.

One Simple Recipe for Nourishing Blended Vegetable Soup

Every soup I make seems to be different because they are most often based on what's in the refrigerator or pantry. But here's my most recent combo of vegs, aromatics and broth. Note: I prioritize organic produce and fat & broth from pastured animals. 


  • 2 medium carrots, diced
  • 1 red onion, diced
  • 1 stalk celery, diced
  • 2 medium zucchini, sliced
  • 4 oz fresh mushrooms, sliced
  • 1 large Yukon potato, diced
  • 4 T bacon drippings
  • 3 cloves garlic, minced
  • 6 cups 

homemade chicken broth (Use less or more for thicker or thinner soup)

  • 1-2 tsp salt
  • 1 tsp ground pepper


  • Leftover shredded chicken
  • Sour cream
  • Fresh herbs

The Easy Steps

Slice/dice/mince the vegetables then, in a large soup pot or dutch oven, sauté them until tender in bacon drippings - about 15 mins.

Add bone broth, garlic (I add this in near the end to avoid it becoming bitter from too much heat), salt & pepper then simmer for 5-10 mins.

Working in batches, blend in an upright blender or use an immersion blender right in the soup pot, taking care as you work with the hot liquid.

Serve toppped with the shredded chicken, sour cream and fresh herbs, if available. 

Enjoy! Save leftovers - if any - for a rainy day. 

What combo of vegs do you like? I'd love to hear your favorite rainy day soup recipes! And please share this post for other soup lovers.