Delicious Veggie Puree Soup: Traditional Italian Recipe

This puree soup is perfect for the warmer months since it’s light and simple and includes so many healthy vegetables! It’s easy to make and a great way to get young ones to eat vegetables without them even knowing it. Once it combines with the crunchy, buttery bread, silky olive oil, and salty parmesan on top your tastebuds will be in heaven – and as an added bonus it’s even better the next day for leftovers!

Veggie Puree Soup

Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 2 hours 30 minutes


  • Food Mill


  • 2 medium potatoes (peeled)
  • 2 Roma tomatoes
  • 2 medium carrots (peeled)
  • 2 celery stalks
  • 2 medium zucchinis
  • 1/2 of a large onion
  • 8 oz spinach (or about 3 1/2 handfuls)
  • 1 cup white beans (cooked)
  • 1 cup lentils (cooked)
  • 4-5 pieces of bread
  • 1 tbsp butter
  • grated Parmesan (for topping)
  • salt and pepper


  • First, wash all of the produce, peel the potatoes and carrots, and cut off all the unusable ends. Chop all of the veggies, besides the spinach, into large chunks. Size really doesn’t matter too much, so long as they are all roughly the same size (I suggest cutting the carrots a little smaller than the rest since they take a little bit more to soften).
  • Boil a large pot of water until it starts to bubble then turn down the heat slightly. Add the spinach in first then add the rest of the vegetables, minus the beans and lentils (those will go in towards the end). The pot should pretty much be full to the brim with just enough room to allow for some movement – if you need to take out some water to make everything fit that is just fine!
  • Let the veggies boil for about 2 hours or until everything is very soft but not completely falling apart. Once they are done, take the pot off of the heat and add the beans and lentils to the mixture.
  • Try to take out as much of the excess broth from the pot but leave enough to help make the milling process easier. Set the extra broth aside – you might use a little of this to thin out the soup in the next steps and whatever is left over can be stored in the fridge!
  • After that, set up your food mill over a mixing bowl or saucepan and start adding some of the boiled veggies in and grinding them down. Keep doing this until all of the veggies have been used up and you’re left with a thick puree (you may need to run it through the food mill once or twice, depending on the consistency you like).
  • Once you have the puree, start heating up a large pan with olive oil. Once it’s hot, add the puree and cook for a few minutes.
  • While that is cooking, heat up a separate medium sized pan with butter. Take the pieces of bread and cut them up into squares, crouton sized, and add them to the buttered pan to lightly fry.
  • Check on the puree soup now and if it is too thick you can add some broth back in. Add some salt and pepper to taste and let this simmer while the bread continues cooking.
  • Once everything is ready, serve up the puree soup in dishes and top with some grated parmesan and the buttery bread – enjoy!
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4 thoughts on “Veggie Puree Soup”

  1. 4 stars
    Soup’s on the table and it’s surprisingly good. Light but packed with flavors and home made croutons will always win me

  2. Marion Anderso

    4 stars
    Needed a quick, light dinner and this veggie puree soup hit the spot. It’s a keeper. Also, prep your veggies ahead of time if you can

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