The first time I tried this creamy corn soup was during a foodie conference last summer at a 4-star restaurant in Carmel. I have never tried corn soup before and was pleasantly surprised at how much I liked it. This is my attempt to recreate that delicious creamy corn soup, since it has become one of my top five favorite soup recipes of all time! And, as we know, wintertime is the best time to make homemade soup. It’ll warm you up on those chilly winter nights, but you can also enjoy it cold if you prefer!
Creamy Corn Soup
- 2 cups corn
- 1/2 onion, chopped
- 2 stalks celery, chopped
- 1 potato, peeled and cubed
- 1 tbsp vegetable oil
- 1/2 tsp pepper
- 4 cups chicken broth
- 1/4 cup cream
- Tomatoes and cilantro for garnish
- Heat the oil in a pot over medium heat.
- Add the onions and celery and cook for 7 minutes, stirring occasionally.
- Add the corn, potato, pepper and chicken broth and bring to a boil.
- Cook for 10 minutes, then remove from heat and cool for 5 minutes.
- Transfer soup to a Magic Bullet pitcher and pulse until you get a creamy consistency.
- Pour back into pot and heat up if needed.
- Stir in cream and serve warm or cold. Garnish with chopped tomatoes and cilantro.
Makes 6 cups
What in the world is gazpacho?! I’d never heard of it until my friend told me about it just the other day. It’s basically a vegetable soup served chilled that originated in southern Spain. It’s especially popular in the summer months due to its refreshing nature. I usually don’t make many soups during the summer months, but this I will do! There are many variations, including some that use tomato, grapes, or cucumbers. I decided to make a cucumber gazpacho with my Magic Bullet and it was so quick and easy. All you have to do is toss all ingredients into your Bullet and blend away! So what do you think? Would you like to give gazpacho a try?
- 1 large cucumber (16 inches)
- 3 tbsp olive oil
- 1/2 cup cold water
- 1 small clove garlic, minced
- 1 tbsp white wine vinegar
- 1/2 tbsp lemon juice
- 1/4 tsp salt
- Pinch cayenne pepper
- Ground black pepper, to taste
- Peel and chop cucumber.
- Add all ingredients to a Magic Bullet blender cup, cover and blend until foamy.
Makes 2 cups
What’s so special about this curried zucchini soup? You can eat it hot or cold. That’s right, it tastes great either way! Now that it is summertime, I don’t make soups as often as I do during the winter season. This zucchini soup is still on my regular menu because even if it is a very hot day, you can still enjoy it by eating it cold. The soup isn’t very spicy, but you can always add a kick to it by sprinkling in some cayenne pepper.
I love dipping a big slice of bread in it – I know, I am such a carbs addict!
- 2 tbsp olive oil
- 1 leek, finely chopped
- 2 tbsp curry powder
- 1 tsp chili powder
- 4 zucchini, diced
- 2 potatoes, peeled and diced
- 4 cups vegetable broth
- Pinch of cayenne pepper (if you want it more spicy!)
- Heat olive oil in a large pot over medium heat.
- Add leek and simmer for 5 minutes.
- Add spices and stir.
- Add the potatoes, zucchini and vegetable broth and bring to a boil.
- Boil for 25 minutes, then remove from heat and allow the soup to cool for 10 minutes.
- Add the soup to a Magic Bullet pitcher or cup and blend before serving.
Makes 6 cups
Yes, summer is here! Time for lemonades, fruit popsicles, and delicious gazpachos! This Strawberry Gazpacho recipe is adapted from numerous on the web and works perfectly in your Magic Bullet. Quick and simple, you’ll wish you could lounge on the patio with a shot glass of this every summer day.
- 1.5 pounds medium ripe tomatoes, cored
- 1 medium cucumber, peeled
- 1 small red bell pepper, cored and seeded
- 1/4 medium red onion
- 1 garlic cloves
- 1/2 bunch fresh flat-leaf parsley, long stems removed
- 1 cup fresh strawberries, hulled
- juice of 1 lemon, or to taste
- 1 Tbsp white wine vinegar, or to taste
- up to 1/2 cup water, if desired
- 1 Tbsp cold pressed extra virgin olive oil
- In batches, combine the first 8 ingredients and a splash of water in your Magic Bullet until smooth; for a chunky gazpacho, use the pulse method.
- Add the vinegar and salt and blend. Taste and adjust the seasoning and consistency as necessary by adding vinegar, salt, and/or more water. Refrigerate for at least 10 minutes.
- Transfer the gazpacho to a large bowl. Drizzle with olive oil.
- Know the snow is coming and you won’t be leaving the house for a few days
- Had a bad day at work
- Have company coming over for dinner and want to slam it outta’ the park on course 1
- Wanted to make a sinfully rich treat for someone (or yourself)
This loaded baked potato soup made with your Magic Bullet Blender is soooo one hundo the way to go and you betta bet your Van Halen tush this cup of goodness will make you Jump.
Lauren DeMaio, your Magic Bullet Kitchen Magician coming ‘atcha with a so-worth-indulging recipe for the homies.
(On my playlist today: getcha game face on- http://www.youtube.com/watch?v=BNy3-6ooMTc)
Simple – YES. Impressive – OBV. Delicious – MINDBLOWINGLY.
See below, baby.
- 4 medium potatoes
- 28 ounces chicken broth
- 4 Tablespoons sour cream
- 1/4 teaspoon pepper
- 1/2 cup shredded cheddar cheese
- 3 strips bacon, cooked well done, crumbled
- 3 green onions, sliced
- Preheat oven to 400 degrees.
- Wash, dry and prick potatoes with a fork.
- Place directly onto cookie sheet and bake for about 45 minutes until cooked through. If you don’t have one or prefer to cook the potatoes directly on the rack in the oven, by all means – go crazy. *Tip: When baking potatoes that will be used as a side dish – wash, dry, prick with fork, rub outsides with olive oil and a little bit of sea salt. This helps crisp up the skin a bit.
- Let potatoes cool. Peel then cut into about ¼ – ½” pieces.
- Add the insides from 2 of the potatoes into your sauce pan.
- The remaining 2 potatoes will be going into your Magic Bullet.
- Fill up your Magic Bullet Tall Cup about ¾ of the way with potato and then the remaining room with chicken broth.
- Blend until smooth, about 10 seconds.
- Add to sauce pan with the other 2 cubed potatoes.
- Continue the 3 steps above until your potatoes are blended into magically wonderful bliss.
- Put the sauce pan filled with potatoes on low heat.
- Add sour cream, black pepper, about ½ of your shredded cheese, ½ of your crumbled bacon and ½ of your green onions.
- Stir to combine.
- Let cook until combined and thoroughly heated through – nothing above a simmer. About 10 minutes.
- Soup > Bowl
- Bowl of Soup > garnished with a bit of your remaining cheddar, bacon and green onions.
- Bowl of ridiculousness is served baby.
Cozy up, dive in and enjoy my friends.
Alrighty – Boston and Chicago are just around the corner for work so this kid has got to get back to cranking.
Until next time my Bullet Babes, sending all my love, from the great, awaiting yet another snowstorm state of Connecticut, to all of yours.
Looking for a special appetizer to serve to your loved ones? Trying to get your kids to eat their veggies? (Ok, tomato’s technically a fruit…) Well, try our scrumptious tomato soup, so simple, even the kids can help you make it! It’s great by itself, but feel free to experiment and make it your own. Let us know how you personalize this recipe!
- about 1 cup Tomato
- 1/4 cup Milk
- 1 clove of garlic
- Your favorite herbs
Fill the Tall Cup 2/3 of the way full with cherry tomatoes (sliced tomatoes work, too) and steam in the microwave for about 90 seconds (microwaves vary). Using an oven mitt, remove the cup, add about ¼ cup of milk, 1 clove or garlic and your favorite herbs (a few leaves of chopped basil works great). Use the Cross Blade to blend until you achieve the right consistency for you – then pour into a bowl and enjoy.
Handed straight down from the broccoli gods, this recipe creates effortless piping hot, creamy, flavorful broccoli soup. It’s remarkable!
- 1 cup broccoli florettes
- 1 clove of garlic
- 1/2 cup chicken stock
- 1/3 cup cream (milk or non-fat yogurt)
- salt and pepper to taste
- Add broccoli, garlic and chicken stock to the Tall Cup.
- Twist on the Shaker/Steamer Top and microwave for 2-3 minutes, until the broccoli is soft.
- Open the cup, add cream and twist on the Cross Blade and blend until you have a smooth soup-like consistency.
Vegetarian version. Use vegetable broth instead of chicken broth.
Kids will eat it. If you heat 1/4 cup of cheese in with the broccoli, there is a very good chance your kids will gobble this up. You might want to play up the “cheese soup” part and play down the broccoli part.
New Year, New Me, New You!
Lauren, your Magic Bullet Kitchen Magician here bringing you a HEALTHY, unreal soup made possible by none other than your Magic Bullet Blender, my friends.
Below is the recipe that goes along with the video. The Mayans were wrong so now you have NO excuse not to give it a shot!
- 1 (1.5 pound) butternut squash, peeled and seeded
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 small onion, chopped
- 3 scallions, chopped
- 3 cups of chicken stock
- salt and pepper to taste
- Add butter and olive oil to a sauce pan on low-medium heat. Add onions and saute until translucent for about 5 – 7 minutes.
- Meanwhile, chop your peeled, seeded butternut squash into roughly 1″ cubes.
- Add scallions to pan with onions, season with salt and pepper, and saute until soft.
- Add butternut squash and chicken stock to sauce pan. Turn up to medium heat until simmering and cook for about 20 minutes until squash is soft.
- Remove pan from heat and carefully remove squash with slotted spoon to bowl.
- After allowing to cool, add squash to your Magic Bullet Blender Tall Cup and blend for 10 seconds or until smooth.
- Return blended squash to sauce pan.
- Continue steps 6-7 until all squash is blended.
- Give its a good mix and you are GOOD. TO. GO.
- Optional – garnish with some finely chopped scallions to add some color contrast
Alrighty – PGA Merchandise Expo next week for life job. Kids gotta scoot.
As always, sending all my love and wishing you a very Happy New Year – from my big heart in Connecticut, to all of yours!
Believe me, I was skeptical at first, but Joanna always recommends the best of the best.
And it did not disappoint.
- 1 onion
- 1 carrot
- Olive oil
- 2 cups chopped potatoes
- Lots of broccoli florets
- Cauliflower florets (optional)
- Vegetable stock
- Salt, pepper, cumin
- Grated parmesan or cheddar (optional)
1. Sauté 1 chopped onion and 1 large carrot in butter and a bit of olive oil.
2. Add peeled potatoes that are quartered or eighthed depending on size of potato, resulting in 2 cups of chopped potatoes. Add as much broccoli florets and cauliflower as you want.
3. Add good quality vegetable stock–I got mine from Whole Foods. Top up with water so all ingredients are submerged. Add salt, pepper and a touch of cumin.
4. Simmer for 20 minutes.
5. Then in small batches, with the broth, blend in your Magic Bullet.
6.Add additional broth until it reaches your desired consistency.
7. Add some Parmesan cheese as a final garnish and enjoy!
There’s nothing that says fall/winter like something made with Butternut Squash.
Winter has come on quite quickly here in NYC, and to stave off my depression about having to wear boots and socks Every. Single. Day. I made this soup from Yummy Mummy Kitchen.
- 1 large butternut squash, peeled, seeded, and cubed
- 1 large turnip, peeled and cubed
- 1 apple, peeled and cubed
- 1 shallot, peeled and cut into large slices
- 2 garlic cloves, peeled
- 2 sprigs fresh thyme
- 1 quart vegetable stock
- 1 teaspoon freshly grated nutmeg
1. Toss the butternut squash, turnip, apple and shallots in olive oil. Spread out on a baking dish and roast until tender and slightly brown. Around 400 degrees for about 35 minutes.