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20 Most Popular Hand Blender/Immersion Blender Recipes

Hand blenders eliminated the need for a handful of tools to make stew or sauce you would love to. Since you have wisely invested in a handy tool, it is best to know how to make the most out of it. You can explore versatile cooking options being confident that they will work flawlessly.

I love that the soup, stew, sauce, and latte recipes are painless to make, so you will enjoy your new cooking experience. I am not sure how much you love trying out new recipes. But now that you are here, I am confident that you will be a frequent visitor. Stick around to get all the juices out of the recipes we recommend.

Why Do You Need An Immersion Blender?

  • You can make a stew, sauce, and latte on the spot without using additional tools or transferring to another can.
  • It prevents the food from splattering on your face or clothes. Ensure that the stew is not shallow.
  • You can make a high-quality, Starbucks-worthy latte with your hand blender and microwave.
  • A hand blender is effortless to clean.
  • Besides blending, an immersion blender can make purees, whip, and emulsify smoothies.
  • It is lightweight and easy to handle.

1. Cream Of Tomato Soup:

Ingredients

•2 tbsp olive oil/vegetable oil
•1 diced red onion
•2 diced carrots
•3 cloves garlic, minced
•5 vine-ripened tomatoes, diced
•1 tbsp tomato paste
•fresh basil leaves
•3 cups chicken broth (or vegetable broth if vegan/vegetarian)
•2 tsp sea salt
•1/4 tsp ground black pepper
•3/4 cup unsweetened almond milk

Instruction:

Pour the vegetable oil into the pan over low medium heat, sauté the onions and carrots for a minute then add the garlic. Add the tomatoes, tomato paste, chicken stock, pepper, salt, and basil while stirring evenly.

Simmer over low heat for 20 minutes, then use the hand blender to puree the moisture. You can add the almond milk if it suits your palette.

2. Chicken Cordon Bleu Soup

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 chopped cauliflower
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 3 tbsp all-purpose flour
  • 2 cups chicken broth
  • 2 cups shredded cooked chicken
  • 1 cup finely cubed cooked ham
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded Swiss cheese

Instruction

Warm the pan with oil and butter over low heat and add the onions, garlic, and cauliflower and let them cook for 8-10minutes. Pour in the broth and flour and stir. Use the hand blender to puree the stew. Add the chopped chicken, ham, salt, and pepper, and stir the cheese until it melts.

3. Roasted Acorn Squash Soup

Ingredients

  • 3 acorn squashes
  • 1 tsp sea salt
  • 1 tsp ground black pepper
  • 2 tbsp olive oil
  • 2 carrots, chopped
  • 1 granny smith apple, cored and chopped
  • 1 shallot, chopped
  • 1/2 yellow onion, chopped
  • 1/2 red onion, chopped
  • 1/2 tsp dried ginger
  • 1/4 tsp dried sage
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground mixed spice
  • 4 cups vegetable stock

Instruction

Preheat the oven to over 400 degrees and lay the parchment paper on the oven tray. Place the acorn squash with the cut side facing down after sprinkling salt and pepper. Let it cook for 45-50 minutes till it’s tender. Remove its skin and squash it in a separate bowl.

Use a pot, pour oil, and sauté onions, apples, and carrots over medium heat for 5 minutes. Add the squash, vegetable broth, mixed spice, ginger, sage, pepper, and salt while stirring them till they boil for 15 minutes. Puree the soup with a hand blender. Serve with a cheese sandwich.

4. Creamy Cauliflower Soup:

Ingredients

  • 1 medium head cauliflower, chopped
  • 4 medium potatoes, peeled and cubed
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 3 teaspoons dried celery flakes
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 6 cups water
  • 3/4 cup dry milk powder

Instruction

Bring a pot to medium heat and add oil with the onions and cauliflower. Let them cook for 1o minutes. Add the garlic, bay leaf, potatoes, mustard, pepper, and water. Sprinkle milk powder on top and let it boil for 30 minutes. Remove the bay leaf. Use a hand blender to puree the soup till it’s even and use cheddar cheese and green onions as toppings.

5. Mushroom-Thyme Soup

Ingredients

  • 1/4 cup butter, cubed
  • 1 shallot, finely chopped
  • 1 pound fresh chanterelle mushrooms, chopped
  • 1 teaspoon minced fresh thyme
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups chicken stock
  • 1 cup heavy whipping cream
  • 1/2 cup cream sherry

Instruction

Melt the butter over medium heat, add the shallot and cook for one minute. Add thyme and mushrooms and stir for 5 minutes. Stir in flour, salt, and pepper. Add the chicken stock, reduce the heat and let it simmer for 10 minutes to blend all the flavors. Puree the mixture after cooling. Reheat the soup with cream sherry and serve.

6. Roasted Butternut Squash Bisque

Ingredients

  • 3 tbsp olive oil
  • 1 butternut squash
  • 1/2 yellow onion, diced
  • 2 carrots, diced
  • 3 cups vegetable broth
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/8 tsp ground nutmeg
  • 1/2 cup organic half and half (you can substitute with fat coconut milk if vegan)

Instructions

Preheat the oven at 400degrees and line the oven tray with parchment paper. Slice the butternut squash into half and drizzle with olive oil and salt. Insert it into the oven with the inside facing down and let it cook for about 40 minutes. Let it cool, remove the seeds and mash it in a bowl.

Add the oil into a pot under medium heat. Include the onions, nutmeg, carrots salt, and pepper, and let them cook for 8 minutes. After adding the mashed squash let it warm for 5 minutes. Pour in the vegetable broth while stirring gently for 10 minutes. Use a hand blender to puree the admixture. You can garnish with ground nutmeg if desired.

7. Nutty Apple Butter

Ingredients

  • 8 large apples, cored and quartered
  • 3/4- 1 cup sugar
  • 1/4 cup water
  • 3 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 cup creamy peanut butter

Instruction

Use a pressure cooker to combine all the ingredients. It quickens the cooking time. Let it cook at high pressure for 3 minutes then release the valve for 5 minutes. Use an immersion blender to mash the apple to create an even mixture. You can allow it to cool TO store it in a container in the refrigerator.

8. Cream of Broccoli Soup

Ingredients

  • 1 tbsp olive oil
  • 1/2 yellow onion, diced
  • 2 carrots, diced
  • 2 heads of broccoli crowns, chopped
  • 3 cups vegetable broth (can also use chicken stock if not vegetarian/vegan)
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/3 cup parmesan cheese, shredded (can use nutritional yeast, if vegan)
  • 1/4 cup plain yogurt (can use non-dairy yogurt, if vegan)

Instruction

Heat a deep pot over medium-high heat and pour the olive oil. Sauté the onions and carrots for 8 minutes till they become tender. Add the broccoli with the vegetable broth, salt, pepper, and cheese. Cover the pot and let it simmer for 15 minutes.  Use the immersion blender to puree the broccoli mixture. You can add plain yogurt and stir.

9. Wasabi Monte Cristo

Ingredients

  • 2 tablespoons reduced-fat mayonnaise
  • 1/2-1 teaspoon prepared wasabi
  • 1 medium mango, peeled and chopped
  • 2 teaspoons light brown sugar
  • 4 slices of multigrain bread
  • Deli turkey, thinly sliced
  • Deli ham, thinly sliced smoked
  • ¼ cup baby Swiss cheese, sliced
  • 2 large egg whites, beaten
  • Mango chutney, optional
  • 1-1/2 teaspoons confectioners' sugar
  • Fresh mint leaves, optional

Instructions

In one bowl, combine mayonnaise with wasabi. In another bowl, combine the chopped mango and brown sugar. Puree the admixture with the hand blender.

Prepare the sandwiches by layering one slice of bread with the mayonnaise mixture. Top it with ham, turkey, and cheese, and cover it with another slice of bread. Dip the sandwich in the egg white. Warm a pan with oil and brown the sandwiches over medium heat.

Serve them with the mango puree dipping.

10. Indian Chana Dal

Ingredients

  • 250g (9oz) chana dal
  • 3 large tomatoes, chopped
  • 1 fat green chili, deseeded and chopped
  • 1tbsp fresh root ginger, peeled and sliced
  • 2 garlic cloves, chopped
  • 2 cloves
  • 2tbsp fresh coriander. chopped
  • 5 curry leaves
  • 1-liter water

Instructions

Soak the chana dal in water for 15-20 minutes. Meanwhile, add the chopped tomatoes, ginger, and garlic into a saucepan. Add the drained chana dal and pour the water and let it boil for 40 minutes. Sprinkle salt to taste. After taking the pan off the heat, use the immersion blender to puree the stew forming a thick and smooth textured stew. Add the coriander and curry leaves. Heat for 5 minutes while stirring then serve.

11. Creamy Avocado Cilantro Lime Dressing with Cobb Salad

Ingredients

For the steak cobb salad

  • 2 slices bacon
  • 1 strip steak
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp olive oil
  • 8 cups mixed baby greens
  • 1 avocado, diced
  • 1 tomato, diced
  • 1/3 cup garbanzo beans, drained
  • 2 tbsp gorgonzola crumbles
  • 2 hard-boiled eggs

For the avocado cilantro lime dressing

  • 1 avocado, pitted and peeled
  • 1/2 cup plain yogurt
  • 1 cup plain almond milk
  • 1 cilantro bunch, leaves only
  • 1/2 tsp garlic powder
  • 1/2 teaspoon sea salt
  • 1 tbsp lime juice

Instructions

To make the dressing, combine all the 8 ingredients and use an immersion blender to create a consistent mixture.

Fry the bacon over medium heat until it's crisp. To hard boil, the eggs, boil them in water for 10 minutes. Peel them and set them aside. Season the steak with salt, and pepper and brown it in a pan for 8 minutes on each side. Slice it and keep it aside.

To prepare the salad, fill the bowl with the baby greens, and add the bacon, avocado, and tomato. Top it with the boiled egg, garbanzo beans, steak, and gorgonzola crumbles in separate piles on top.

12. Tomatillo Salsa Verde

Ingredients

  • 10 tomatillos de-husked and quartered
  • 1 jalapeño, sliced in half
  • 2 garlic cloves unpeeled
  • 1 poblano, sliced
  • 1/3 fresh cilantro stems removed
  • 2 tbsp lime juice approx. 1 lime
  • 1/2 tsp sea salt

Instructions

Preheat the oven to 350 degrees. Line the oven tray with aluminum foil and spread the tomatillos, cloves, jalapeno, and poblano on the tray. Let them cook for 10 minutes. Remove the garlic peel. Add the cooked ingredients together with the cilantro, lime, and salt into a bowl. Use the hand blender to mix them till smooth.

13. Barbecued Chicken

Ingredients

  • 1 tbsp olive oil
  • 1 cup chopped sweet onion
  • 1 garlic clove, minced
  • 2 cups chopped fresh/ frozen rhubarb
  • 3/4 cup ketchup
  • 2/3 cup water
  • 1/4 cup molasses
  • 1/3 cup apricot preserves
  • 1/4 cup cider vinegar
  • 1 tbsp honey Dijon mustard
  • 2 teaspoons chipotle pepper in adobo sauce
  • 5 teaspoon barbecue seasoning
  • 1-1/4 teaspoons salt
  • 3/4 teaspoon pepper
  • 12 chicken drumsticks

Instructions

In a large saucepan fry the onions in oil for 5 minutes and add the garlic. Add the ketchup, mustard, rhubarb, water, vinegar, molasses, pepper, and ¼ barbecue seasoning. Bring them to a boil and let them simmer for 5 minutes until the rhubarb is tender. Blend the mixture with an immersion blender.

Separately, mix the drumsticks with the remaining barbecue, pepper, and salt. Grill the chicken in an oiled grill rack for 15 minutes, turn them, and grill for another 15 minutes. Serve with the sauce.

14. Spiced Sweet Potato Soup

Ingredients

  • 2 pounds sweet potatoes, peeled and chopped
  • 1 large sweet onion, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 1-1/2 teaspoons curry powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground mixed spice
  • 1/4 teaspoon grated lemon zest
  • 1/8 teaspoon ground pepper
  • 6 cups chicken broth

Instructions

Salted pumpkin seeds or pepitas, optional

Since this is a slow cooker recipe, combine the first 11 ingredients in a slow cooker, cover, and let it cook for 6 hours. After cooling, puree the mixture to create an evenly textured soup.

15. White Bean And Spinach Soup

Ingredients

  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 3 cans cannellini beans, rinsed and drained
  • 1/4 teaspoon pepper
  • 4 cups vegetable/chicken broth
  • 4 cups chopped fresh spinach
  • 1/4 cup thinly sliced fresh basil
  • Shredded Parmesan cheese, optional

Instructions

Stir and cook garlic in oil over medium heat for one minute and add two cans of beans, broth, pepper, and salt. Puree the mixture with an immersion blender and add the remaining can of beans and simmer under low heat for 15 minutes. Add spinach and basil while stirring for 2 minutes until the spinach wilts. You can serve it with cheese.

16. Leek Soup

Ingredients

  • 1/4 cup butter, cubed
  • 4 medium leeks, sliced
  • 1/2 cup fresh chives, minced
  • 2 cups mashed potatoes
  • 2 tbsp fresh savory, minced
  • 4 cups chicken broth
  • 3 cups half-and-half cream
  • Salt and pepper to taste

Instructions

Add butter to a hot pan and let it melt. Sauté the leek and chives over medium heat till they are tender. Stir in the mashed potatoes, broth, and savory and bring them to a boil. Let it simmer, uncovered for 8-10 minutes. After cooling, puree the mixture. Heat the soup and add salt and pepper.

17. Raspberry Vinaigrette With Cobb Salad

Ingredients

For the cobb

  • 1 chicken breast, boneless and skinless
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper
  • ½ tb thick asparagus, thinly sliced with a vegetable peeler
  • 4 hard-boiled eggs
  • 4 cups baby spring lettuce mix
  • 1 cup grape tomatoes, halved
  • 4 small radishes, thinly sliced
  • 1 avocado, diced

For the dressing

  • 2 cups fresh raspberries
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp raw honey
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 2 tbsp water

Instructions

To make the raspberry vinaigrette, blend all the 7 ingredients with an immersion blender in a bowl.

Season the chicken with pepper, salt, and garlic powder. Skillet it over an oiled pan for 10 minutes while periodically turning. Dice the chicken once cooked.

Slice the asparagus into thin ribbons or any shape you would love.

Assemble the salad in a large mixing bowl by arranging the baby lettuce springs, diced chicken, asparagus, tomatoes, avocados, radishes, and hard-boiled eggs. Drizzle the salad with the vinaigrette.

18. Curd Cheesecake With Fruit

Ingredients

  • 225g digestive biscuits
  • 100g butter
  • 600g curd cheese
  • 100g sugar
  • 2 large eggs
  • 2tsp vanilla extract
  • For the sauce:
  • 500g damsons, plums, or apricots
  • 1 cup lemon juice.
  • 125g sugar

Instructions

You will need a 222com springform tin with buttered sides.

Crush the biscuits and melt the butter to form a base in the springform tin. Then, preheat the oven to 180 degrees and whisk the eggs, cheese, sugar, and vanilla for 10 minutes. Pour the mixture into the biscuit base. Bake it for 40 minutes and let it cool.

For the sauce, put the fruits (except the damsons) into a pan together with sugar and lemon juice, and water. Let them simmer for 10 minutes. Use a hand blender to make a smooth mixture. Now, you are ready to serve.

19. Chocolate Hazelnut Milkshake

Ingredients

  • 3 scoops of vanilla ice cream, plus one to float on top
  • 3tbsp Nutella spread
  • 100ml cold milk
  • Chocolate bar, crumbled
  • hazelnuts, toasted and finely chopped

Instructions

Use a tall glass to combine the ice cream, Nutella, and milk. Use an immersion blender to mix them for 5 minutes. Place a scoop of ice cream and top with crumbled chocolate and hazelnuts to complete the milkshake.

20. Espresso Martini

Ingredients

  • 40ml Peroni Nastro Azzurro
  • 40ml vodka
  • 20ml Tia Maria
  • 10ml agave syrup
  • 1 espresso coffee
  • grated dark chocolate, to serve
  • 1 Mikado

Instructions

Together with 4 cubes of ice, mix all the ingredients in a long glass. Use an immersion blender to make a smooth mixture for 4-5minutes. Serve into a glass and drizzle grated chocolate and a Mikado.

Conclusion

I hope you have a great time experimenting with these recipes because I did. You can try these recipes and see how it works out for you. Leave a comment below and let me know how the recipes turned out and recommend a couple more.