364 puree recipes

Creamy puréed broad bean soup with sage, savory, and a swirl of thick cream. Silky smooth with whole beans stirred in and topped with golden homemade croutons.

Silky pureed salmon soup made in the microwave with white wine, curd cheese, and Greek yogurt. Uses canned salmon for a quick, protein-rich bowl ready in under 45 minutes.

Creamy pureed cauliflower soup with butter, flour, and vegetable stock. Four simple ingredients become a silky, nourishing bowl perfect for chilly nights.

New Mexican chili with cubed round steak, garlic, and pure chili powder simmered in a simple broth. No beans, no tomatoes, just beef and red chile the way they make it in New Mexico.

Revithia Soupa, a traditional Greek chickpea soup with just dried chickpeas, onion, olive oil, and lemon juice. Four ingredients, vegan, pure simplicity.

Broccomole: a fat-free, vegan guacamole swap made from pureed broccoli stems with cumin, green chilies, and fresh tomato. McDougall diet friendly.

Crawfish au gratin baked in a rich double-cheddar sauce with sauteed bell pepper, celery, and onion. A bubbly, cheesy Cajun casserole that's pure Louisiana comfort food.

Roasted garlic whole grain mustard steeps yellow and black mustard seeds in apple cider vinegar overnight, then blends with a head of mellow roasted garlic and maple syrup. A homemade condiment worth jarring as a gift.

Crunchy beans with turnips bakes a curried lima bean puree with steamed turnips, walnuts, and soybean sprouts. A plant-based side with Indian-inspired spice.

Texas-style venison chili con carne with no beans, loaded with cumin, paprika, oregano, and pure chili powder. Lean, bold, and freezer-friendly wild game chili.

Lime-honey marinated chicken breast grilled on skewers with fresh papaya, pineapple chunks, pearl onions, and green pepper. A low-calorie tropical kabob that is pure summer on a stick.

Homemade refried beans mashed to a creamy, lard-kissed puree with queso fresco crumbles and crispy tortilla chips. A 35-minute Mexican side dish that puts the canned stuff to shame.

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.

Vegan broccomole dip made from pureed broccoli stems with cumin, lemon, green chilies, and fresh tomato. A zero-fat guacamole alternative in 15 minutes.

Creole-style freshwater crayfish bisque with coconut milk, fennel, and egg yolk thickener. Crayfish sauteed, pureed, and simmered into a silky, rich soup.

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.