21 Flavorful Immersion Blender Recipes for Any Occasion

Immersion stick blenders are a game-changer in the kitchen.

Compact, versatile, and easy to use, they allow home cooks to blend, puree, and emulsify directly in the pot or bowl, saving time and minimizing cleanup.

From creamy soups to vibrant dessert soups, and even sauces and smoothies, an immersion blender can handle it all.

In this article, we’ll explore 21 immersion stick blender recipes that range from comforting classics to inventive dishes, all designed to make the most of this handy kitchen tool.

Whether you’re a beginner or an experienced cook, these recipes will inspire you to create delicious meals with ease.

21 Flavorful Immersion Blender Recipes for Any Occasion

Immersion stick blenders are more than just a convenience—they are a versatile kitchen tool that opens the door to endless culinary possibilities.

From velvety soups and hearty purees to decadent dessert soups, these 21 immersion stick blender recipes showcase how effortless it can be to create delicious, smooth, and satisfying dishes.

Whether you’re looking for comfort food, a healthy option, or a sweet treat, these recipes are sure to inspire your next meal.

Creamy Roasted Tomato Basil Soup

This velvety roasted tomato basil soup is bursting with rich, tangy flavor and silky texture.

Using an immersion stick blender makes it easy to blend the roasted tomatoes directly in the pot, creating a smooth and comforting soup perfect for any season.

Ingredients:

• 2 lbs ripe tomatoes, halved
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 3 cups vegetable broth
• 1/2 cup fresh basil leaves
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup heavy cream or coconut cream

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and sprinkle with a pinch of salt and pepper. Roast for 25–30 minutes until caramelized.
2. In a large pot, heat the remaining olive oil over medium heat. Sauté onions until translucent, about 5 minutes, then add garlic and cook for another minute.
3. Add the roasted tomatoes to the pot along with vegetable broth and bring to a simmer for 10 minutes.
4. Remove the pot from heat. Using an immersion stick blender, carefully blend the soup until completely smooth.
5. Stir in the fresh basil and cream, then season with additional salt, pepper, and red pepper flakes to taste. Reheat gently if needed.
6. Serve hot with a drizzle of olive oil or a sprinkle of fresh basil.

This creamy roasted tomato basil soup is effortlessly smooth, flavorful, and comforting.

The immersion blender saves time and minimizes cleanup while delivering restaurant-quality results at home.

Silky Butternut Squash Soup

A luscious, golden butternut squash soup that is naturally sweet and aromatic.

The immersion stick blender makes it simple to achieve a creamy, uniform texture without the need for transferring hot liquids to a traditional blender.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 1 medium carrot, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup coconut milk or cream

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until fragrant and translucent.
2. Add cubed butternut squash and carrots, stirring for 2–3 minutes.
3. Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes, or until the squash and carrots are tender.
4. Using an immersion stick blender, puree the soup directly in the pot until smooth and creamy.
5. Stir in cinnamon, nutmeg, and coconut milk. Adjust seasoning with salt and pepper. Warm through over low heat.
6. Garnish with a swirl of coconut milk or toasted pumpkin seeds before serving.

This silky butternut squash soup is rich, comforting, and perfectly balanced between sweet and savory.

The immersion blender makes preparation seamless and keeps the pot cleanup minimal.

Chunky Avocado Cilantro Soup

A refreshing, chunky avocado cilantro soup that is vibrant, healthy, and easy to make.

The immersion blender lets you control the texture, giving you a chunky yet creamy consistency that’s perfect for summer lunches or light dinners.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 2 cups vegetable broth
• 1 cup fresh cilantro leaves
• 1 small jalapeño, seeded and chopped (optional)
• 1 lime, juiced
• 1/2 cup plain yogurt or vegan yogurt
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. In a medium saucepan, heat olive oil over medium heat. Add jalapeño (if using) and sauté for 1–2 minutes.
2. Pour in vegetable broth and bring to a gentle simmer.
3. Remove from heat and add avocados, cilantro, lime juice, yogurt, and cumin.
4. Use an immersion stick blender to blend the soup until it reaches your desired consistency — leave some chunks for texture or fully blend for smoothness.
5. Season with salt and pepper to taste. Chill slightly if preferred for a cool summer version.
6. Serve garnished with fresh cilantro leaves, a dollop of yogurt, or lime wedges.

This avocado cilantro soup is a vibrant, creamy, and refreshing dish.

The immersion blender allows you to achieve just the right texture, making it an ideal quick and healthy recipe

Spiced Carrot Ginger Soup

This vibrant carrot ginger soup is aromatic, slightly sweet, and lightly spiced.

Using an immersion stick blender allows you to achieve a creamy consistency without losing the fresh, bright flavors of the vegetables and ginger.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and chopped
• 3 cups vegetable broth
• 1/2 tsp ground cumin
• 1/4 tsp ground coriander
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup coconut milk (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until fragrant and softened, about 5 minutes.
2. Add chopped carrots, cumin, and coriander. Stir to coat the carrots in the spices.
3. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20–25 minutes until carrots are tender.
4. Remove from heat and blend the soup using an immersion stick blender until smooth.
5. Stir in coconut milk for added creaminess if desired. Season with salt and pepper.
6. Serve hot, garnished with a drizzle of coconut milk or fresh herbs.

This spiced carrot ginger soup is warming, flavorful, and silky smooth.

The immersion blender makes it easy to transform fresh vegetables and spices into a comforting bowl of soup in minutes.

Creamy Mushroom and Thyme Soup

A rich, earthy mushroom soup infused with fresh thyme and a hint of garlic.

The immersion stick blender allows you to create a creamy texture while retaining the natural umami of the mushrooms.

Ingredients:

• 1 lb cremini mushrooms, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tsp fresh thyme leaves
• 2 tbsp butter or olive oil
• 1/2 cup heavy cream or cashew cream
• Salt and pepper to taste

Instructions:

1. Heat butter or olive oil in a large pot over medium heat. Sauté onions and garlic until translucent.
2. Add mushrooms and cook for 8–10 minutes until they release their moisture and become golden brown.
3. Pour in the broth and add thyme. Bring to a simmer and cook for another 10 minutes.
4. Use an immersion stick blender to blend the soup to a creamy consistency, leaving some small mushroom pieces for texture if desired.
5. Stir in cream and adjust seasoning with salt and pepper. Heat gently before serving.
6. Garnish with a sprig of fresh thyme or a drizzle of cream.

This creamy mushroom and thyme soup is earthy, flavorful, and perfectly balanced.

The immersion blender makes achieving a luxurious, smooth texture effortless.

Roasted Red Pepper and Lentil Soup

A hearty and nutritious soup featuring roasted red peppers and red lentils.

The immersion stick blender blends the soup to a smooth, creamy texture while maintaining the bright flavor of the peppers.

Ingredients:

• 3 large red bell peppers, roasted, peeled, and chopped
• 1 cup red lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until soft.
2. Add roasted red peppers, red lentils, smoked paprika, and broth. Bring to a boil.
3. Reduce heat, cover, and simmer for 20–25 minutes, until lentils are fully cooked and tender.
4. Use an immersion stick blender to blend the soup until smooth and creamy.
5. Stir in lemon juice and adjust seasoning with salt and pepper.
6. Serve hot, garnished with a swirl of olive oil or fresh herbs.

This roasted red pepper and lentil soup is hearty, flavorful, and vibrant.

The immersion blender ensures a creamy texture while highlighting the natural sweetness of roasted red peppers

Creamy Potato Leek Soup

A classic comfort soup, creamy potato leek soup is smooth, hearty, and lightly seasoned.

The immersion stick blender makes it effortless to achieve a velvety texture without transferring hot soup to a blender.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 large leeks, cleaned and sliced
• 1 medium onion, chopped
• 4 cups vegetable or chicken broth
• 3 tbsp butter or olive oil
• 1/2 cup cream or milk
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat butter or olive oil in a large pot over medium heat. Sauté onions and leeks until soft, about 5–7 minutes.
2. Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 20 minutes, until potatoes are tender.
3. Remove from heat and use an immersion stick blender to blend the soup until smooth and creamy.
4. Stir in cream or milk, season with salt and pepper. Heat gently over low heat.
5. Serve garnished with chopped fresh chives.

This creamy potato leek soup is rich, comforting, and effortlessly smooth thanks to the immersion blender, making it ideal for a cozy dinner.

Thai Coconut Curry Soup

A fragrant, spicy Thai-inspired soup featuring coconut milk, curry, and vegetables.

The immersion blender creates a creamy base while retaining the bold flavors of the ingredients.

Ingredients:

• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 cup chopped bell peppers
• 1 medium carrot, sliced
• 1 tbsp red curry paste
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp lime juice
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté garlic and ginger for 1–2 minutes.
2. Add red curry paste, bell peppers, and carrot, stirring to coat in the paste.
3. Pour in coconut milk and vegetable broth. Bring to a simmer and cook until vegetables are tender, about 15 minutes.
4. Use an immersion stick blender to partially or fully blend the soup, depending on your desired texture.
5. Stir in lime juice and season with salt.
6. Serve hot, garnished with fresh cilantro.

This Thai coconut curry soup is creamy, spicy, and full of vibrant flavors.

The immersion blender makes it quick and easy to create a smooth, luxurious texture.

Creamy Broccoli Cheddar Soup

A hearty, cheesy soup with tender broccoli and a creamy base. Using an immersion blender allows you to combine textures for a smooth yet chunky soup.

Ingredients:

• 4 cups broccoli florets
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable or chicken broth
• 1 cup shredded cheddar cheese
• 2 tbsp butter
• 1/2 cup milk or cream
• Salt and pepper to taste

Instructions:

1. Melt butter in a pot over medium heat. Sauté onions and garlic until soft.
2. Add broccoli and broth. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 10–12 minutes.
3. Use an immersion stick blender to blend the soup partially or fully, keeping some broccoli pieces for texture.
4. Stir in cheese and milk. Season with salt and pepper, and heat gently until cheese melts.
5. Serve immediately with a sprinkle of extra cheddar if desired.

This creamy broccoli cheddar soup is rich, cheesy, and comforting.

The immersion blender gives you control over the soup’s texture for a perfect balance of smooth and chunky.

Sweet Potato and Apple Soup

A naturally sweet and slightly spiced soup made with sweet potatoes and apples.

The immersion blender creates a silky texture while combining the flavors perfectly.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 apples, peeled and chopped
• 1 medium onion, chopped
• 4 cups vegetable broth
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup cream or coconut milk

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion until soft.
2. Add sweet potatoes, apples, and spices. Stir to combine.
3. Pour in the broth and bring to a boil. Reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
4. Use an immersion stick blender to puree until smooth.
5. Stir in cream or coconut milk, season with salt and pepper. Heat gently.
6. Serve garnished with a sprinkle of cinnamon or nutmeg.

This sweet potato and apple soup is creamy, naturally sweet, and warming. The immersion blender simplifies blending while keeping flavors vibrant.

Roasted Cauliflower Soup

A smooth, nutty, and flavorful roasted cauliflower soup that’s both comforting and healthy.

The immersion blender allows you to blend the roasted cauliflower into a perfectly creamy soup.

Ingredients:

• 1 large head cauliflower, cut into florets
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup cream or cashew cream

Instructions:

1. Preheat oven to 400°F (200°C). Toss cauliflower florets with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Roast for 20–25 minutes until golden.
2. In a pot, heat remaining olive oil over medium heat. Sauté onion and garlic until soft.
3. Add roasted cauliflower and broth. Bring to a simmer for 10 minutes.
4. Use an immersion stick blender to blend until smooth.
5. Stir in cream and adjust seasoning. Serve hot.

This roasted cauliflower soup is rich, flavorful, and creamy.

The immersion blender makes creating a smooth texture effortless while enhancing the roasted flavor.

Creamy Zucchini Basil Soup

A light, refreshing soup perfect for spring or summer.

The immersion blender creates a creamy texture while keeping the fresh zucchini and basil flavors intact.

Ingredients:

• 4 medium zucchinis, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/2 cup fresh basil leaves
• 2 tbsp olive oil
• 1/2 cup cream or coconut milk
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onions and garlic until soft.
2. Add zucchini and broth. Bring to a boil, then reduce heat and simmer until zucchini is tender, about 12 minutes.
3. Remove from heat and add basil. Use an immersion stick blender to blend until smooth.
4. Stir in cream or coconut milk and season with salt and pepper.
5. Serve garnished with fresh basil leaves or a drizzle of cream.

This creamy zucchini basil soup is light, fresh, and full of flavor.

The immersion blender ensures a smooth, silky texture while preserving the vibrant taste of zucchini and basil.

Chocolate Banana Dessert Soup

A rich and creamy chocolate banana soup that’s naturally sweet and velvety.

Using an immersion blender makes it quick to achieve a smooth, dessert-worthy consistency.

Ingredients:

• 2 ripe bananas
• 2 cups milk (dairy or plant-based)
• 1/3 cup cocoa powder
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine milk, cocoa powder, and honey. Heat over medium heat until warm, stirring frequently.
2. Add bananas and vanilla extract. Remove from heat.
3. Use an immersion stick blender to puree until smooth and creamy.
4. Taste and adjust sweetness as desired.
5. Serve warm or chilled, optionally garnished with chocolate shavings or a drizzle of honey.

This chocolate banana dessert soup is sweet, creamy, and indulgent, perfect for a quick treat or a special dessert.

Strawberry Coconut Cream Soup

A light, fruity, and creamy dessert soup featuring fresh strawberries and coconut milk.

The immersion blender ensures a smooth, velvety texture.

Ingredients:

• 2 cups fresh strawberries, hulled
• 1 cup coconut milk
• 2 tbsp sugar or maple syrup
• 1 tsp lemon juice
• 1/2 tsp vanilla extract

Instructions:

1. Place strawberries, coconut milk, sugar, lemon juice, and vanilla in a medium saucepan. Heat gently over low heat.
2. Remove from heat and use an immersion stick blender to puree until smooth.
3. Taste and adjust sweetness if needed.
4. Chill for 30 minutes if desired, or serve warm.
5. Garnish with sliced strawberries or a sprinkle of toasted coconut.

This strawberry coconut cream soup is refreshing, naturally sweet, and silky smooth—a perfect light dessert for summer or any season.

Pumpkin Spice Dessert Soup

A creamy, autumn-inspired pumpkin soup that’s lightly spiced and comforting.

The immersion blender makes it easy to achieve a perfectly smooth texture.

Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups milk (dairy or plant-based)
• 1/4 cup maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt
• 1/2 tsp vanilla extract

Instructions:

1. In a saucepan, combine pumpkin puree, milk, maple syrup, cinnamon, nutmeg, and salt. Heat over medium heat, stirring occasionally.
2. Remove from heat and add vanilla extract.
3. Blend using an immersion stick blender until completely smooth.
4. Serve warm, optionally garnished with a swirl of cream or a sprinkle of cinnamon.

This pumpkin spice dessert soup is comforting, creamy, and rich with autumn flavors.

The immersion blender makes it effortless to achieve perfect smoothness.

Mango Cream Dessert Soup

A tropical, fruity dessert soup featuring ripe mangoes and cream. The immersion blender ensures a silky, smooth texture that’s perfect for a refreshing treat.

Ingredients:

• 2 large ripe mangoes, peeled and chopped
• 1 cup coconut milk
• 2 tbsp honey or sugar
• 1 tsp lime juice

Instructions:

1. Place mangoes, coconut milk, honey, and lime juice in a saucepan. Heat gently until warm.
2. Remove from heat and use an immersion stick blender to puree until smooth and creamy.
3. Adjust sweetness if necessary.
4. Serve chilled or slightly warmed, garnished with mint leaves or mango slices.

This mango cream dessert soup is tropical, silky, and naturally sweet. The immersion blender makes it quick to prepare and perfect for a refreshing dessert.

Warm Cinnamon Apple Dessert Soup

A cozy, spiced apple soup that’s sweet, lightly creamy, and perfect for fall. The immersion blender allows the apples to turn into a smooth, comforting treat.

Ingredients:

• 4 large apples, peeled, cored, and chopped
• 1 1/2 cups apple juice or water
• 1/4 cup sugar or maple syrup
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup cream or milk (optional)

Instructions:

1. Combine apples, apple juice, sugar, cinnamon, and nutmeg in a saucepan. Bring to a simmer and cook until apples are soft, about 15–20 minutes.
2. Remove from heat and use an immersion stick blender to puree until smooth.
3. Stir in cream or milk if desired, and adjust sweetness.
4. Serve warm, optionally garnished with a cinnamon stick or apple slices.

This warm cinnamon apple dessert soup is sweet, comforting, and lightly spiced.

The immersion blender creates a creamy texture perfect for cozy evenings.

Blueberry Vanilla Dessert Soup

A sweet and lightly tart dessert soup made with fresh or frozen blueberries and vanilla. The immersion blender creates a smooth, luscious texture.

Ingredients:

• 2 cups blueberries (fresh or frozen)
• 1 cup milk or cream
• 2 tbsp sugar or honey
• 1 tsp vanilla extract
• 1/4 tsp lemon zest (optional)

Instructions:

1. In a saucepan, combine blueberries, milk, and sugar. Heat gently over medium heat until warm and slightly softened.
2. Remove from heat and stir in vanilla extract and lemon zest if using.
3. Use an immersion stick blender to puree until smooth.
4. Serve warm or chilled, garnished with a few whole blueberries or a drizzle of cream.

This blueberry vanilla dessert soup is fruity, creamy, and naturally sweet.

The immersion blender ensures a smooth and elegant texture that’s perfect for dessert

Roasted Red Pepper and Tomato Bisque

A rich, smoky, and slightly sweet bisque made with roasted red peppers and ripe tomatoes.

The immersion stick blender makes it easy to achieve a smooth, creamy texture without any lumps.

Ingredients:

• 3 large red bell peppers, roasted, peeled, and chopped
• 4 ripe tomatoes, chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 cup cream or coconut milk
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until fragrant.
2. Add roasted red peppers, tomatoes, smoked paprika, and vegetable broth. Bring to a simmer and cook for 15 minutes.
3. Use an immersion stick blender to blend the soup until smooth and creamy.
4. Stir in cream or coconut milk and adjust seasoning with salt and pepper.
5. Serve hot, optionally garnished with fresh herbs or a drizzle of cream.

This roasted red pepper and tomato bisque is flavorful, creamy, and effortlessly smooth thanks to the immersion blender.

It’s perfect for a cozy lunch or dinner.

Creamy Spinach and White Bean Soup

A nutritious and hearty soup featuring tender white beans and fresh spinach.

The immersion stick blender ensures a creamy texture while maintaining the natural flavors of the ingredients.

Ingredients:

• 2 cups cooked white beans (cannellini or navy beans)
• 4 cups vegetable broth
• 2 cups fresh spinach
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onions and garlic until soft.
2. Add white beans, broth, and thyme. Bring to a simmer for 10 minutes.
3. Stir in fresh spinach. Use an immersion stick blender to blend the soup until smooth, leaving some texture if desired.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with a drizzle of olive oil or fresh herbs.

This creamy spinach and white bean soup is hearty, healthy, and satisfying. The immersion blender makes it quick and easy to achieve a silky texture.

Curried Carrot and Coconut Soup

A fragrant, mildly spiced soup with sweet carrots and creamy coconut milk.

The immersion stick blender creates a smooth and luxurious texture while keeping the flavors vibrant.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp olive oil
• 1 tbsp curry powder
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions, garlic, and ginger until fragrant.
2. Add chopped carrots and curry powder, stirring to coat evenly.
3. Pour in vegetable broth and bring to a simmer. Cook until carrots are tender, about 20 minutes.
4. Remove from heat and use an immersion stick blender to blend until smooth and creamy.
5. Stir in coconut milk and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

This curried carrot and coconut soup is aromatic, creamy, and comforting.

The immersion blender makes it easy to turn simple ingredients into a luxurious, flavorful soup.