How Can I Make Pureed Soups Without a Blender?

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
published Nov 14, 2014
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Q: I was introduced to the wonders of carrot soups during college and would love to make some myself! Unfortunately, every carrot soup recipe I come across seems to require a blender, which I don’t have (and purchasing one is not in the budget). How can I make tasty carrot and squash soups without one?

Would grating the carrots before putting them in the soup be a good substitute? This also applies to pumpkin/squash soups.

Sent by Laurel

Editor: Laurel, I know you said that a blender isn’t in the budget but have you considered a stick blender? They tend to be much less expensive than an upright blender. This one from Cuisinart (a reader favorite!) is only $35 and I’ve seen it go on sale for even less. A Christmas present request, perhaps? It’s going to be tough to make a creamy soup without some kind of tool like that. You can, however, use a potato masher to start breaking down the cooked vegetables to a point.

Readers, any other non-blender ideas?

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