There is something comforting about a warm bowl of soup, especially when it is made fresh at home.
I started making hot soups in my Ninja blender when I wanted healthier meals without spending too much time cooking.
What surprised me most was how easy it was to get smooth, steaming hot soup with very little effort.
The first time I tried it, I expected convenience, but I did not expect the flavor to be so good.
Everything blended evenly, heated perfectly, and tasted like something I had worked much harder on.
Since then, blender soups have become a regular part of my routine.
If you love cozy meals, simple ingredients, and recipes that fit into busy days, these Ninja blender hot soup ideas are for you.
Why I Love Making Hot Soup in My Ninja Blender
What I love most is how simple the process is. I add the ingredients, press a button, and let the blender do the work.
There is no standing at the stove or juggling multiple pots, which makes cleanup much easier.
The Ninja blender also creates naturally creamy soups without heavy cream or extra oil.
Vegetables blend into a smooth, satisfying texture that feels filling but still light.
I can easily adjust thickness, seasoning, and ingredients depending on what I have or what I am craving.
These soups work for quick lunches, easy dinners, and meal prep.
Once you start using your Ninja blender for hot soup, it quickly becomes a habit you actually enjoy.
Also check out – My Favorite 27 Soups to Make at Home
How I Meal Prep These Ninja Blender Hot Soups
When I plan to make these soups during the week, I prep a few things ahead so everything feels easy later.
I usually wash, chop, and portion my vegetables, then store them in airtight containers in the fridge so they are ready to use.
For recipes with onion, garlic, or ginger, I prep those in advance too. Having everything ready saves time and makes it easier to stick with homemade meals on busy days.
If a soup includes beans or lentils, I rinse and portion them ahead as well.
After blending and cooking, I let the soup cool slightly before transferring it to individual containers. This makes lunches and quick dinners much easier during the week and helps healthy eating feel effortless.
1. Creamy Tomato Basil Soup
I always make this soup when I want something comforting and fresh.
The first time I tried it in my Ninja blender, I was amazed at how smooth it turned out without any cream.
The basil gives it a bright, herby lift that makes it taste like a restaurant version at home.
Ingredients You’ll Need
- 4 medium fresh tomatoes, chopped (or 1 can whole peeled tomatoes)
- 1 cup vegetable broth
- 2 garlic cloves, minced
- 1 small onion, chopped
- 5–6 fresh basil leaves
- 1 teaspoon olive oil
- Salt and black pepper to taste
How to Make
I add the tomatoes, broth, garlic, onion, and olive oil into my Ninja blender, then select the hot soup setting.
As it blends, the soup becomes smooth and steaming. Once blended, I tear the basil leaves and stir them in to keep the flavor fresh.
I always taste and adjust the salt and pepper before serving, sometimes adding a drizzle of olive oil for an extra touch.
Servings: 2–3
Estimated Calories: 140 per serving
2. Roasted Butternut Squash Soup
This soup tastes like autumn in a bowl, even during summer.
I love roasting the squash first because it brings out natural sweetness, making the soup feel indulgent without any cream.
Blending it in the Ninja creates a silky, restaurant-quality texture.
Ingredients You’ll Need
- 2 cups roasted butternut squash, cubed
- 1 cup vegetable broth
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- Salt and black pepper to taste
How to Make
After roasting the squash until lightly browned, I place it into the Ninja blender with broth, onion, garlic, and olive oil.
I use the hot soup setting to blend it until smooth and creamy.
I adjust the thickness with a splash more broth if needed, and taste to make sure the seasoning is balanced before serving.
Servings: 2
Estimated Calories: 180 per serving
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3. Creamy Cauliflower Garlic Soup
I make this soup when I want something light but satisfying. The cauliflower adds body while garlic gives warmth and depth.
It feels indulgent without being heavy, and I sometimes add a pinch of paprika or nutmeg for a little extra flavor.
Ingredients You’ll Need
- 2 cups cauliflower florets
- 1 cup vegetable broth
- 2 garlic cloves, minced
- 1 small onion, chopped
- 1 teaspoon olive oil
- Salt and black pepper to taste
How to Make
I add all the ingredients to the blender and select the hot soup function.
As it blends, the cauliflower softens and the garlic aroma fills the kitchen.
Once smooth, I taste and adjust salt and pepper.
Occasionally I finish with a pinch of paprika or a drizzle of olive oil for extra flavor before serving.
Servings: 2–3
Estimated Calories: 120 per serving
4. Lentil Vegetable Protein Soup
This soup is hearty and keeps me full for hours. I usually make it in a bigger batch so I can have leftovers for lunch during the week.
The lentils provide protein, while the vegetables make it colorful and light.
Ingredients You’ll Need
- 1 cup cooked lentils
- 2 cups vegetable broth
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 small onion, chopped
- 1 garlic clove, minced
- Salt and black pepper to taste
How to Make
I place the lentils, vegetables, garlic, and broth into the blender and use the hot soup function.
I like to leave a little texture in this one so it doesn’t feel too smooth. After blending, I taste and adjust seasoning before serving.
Leftovers store well and can be reheated quickly for busy days.
Servings: 3
Estimated Calories: 220 per serving
5. Carrot Ginger Immune Boosting Soup
I love this soup when I want something fresh and energizing.
The sweetness of the carrots balances the warmth of the ginger, making it light but comforting.
It’s perfect for a quick lunch or a healthy snack.
Ingredients You’ll Need
- 3 medium carrots, chopped
- 1 teaspoon fresh ginger, minced
- 1 cup vegetable broth
- 1 small onion, chopped
- 1 garlic clove, minced
- Salt and black pepper to taste
How to Make
I add all the ingredients into my Ninja blender and select the hot soup setting.
The blender warms and purées the soup until it’s silky smooth. I taste it at the end and adjust salt and pepper.
Sometimes I add a swirl of coconut milk or a few fresh herbs for an extra creamy texture and bright color before serving.
Servings: 2
Estimated Calories: 150 per serving
6. Creamy Sweet Potato Coconut Soup
I make this soup when I crave something cozy and naturally sweet.
The combination of roasted sweet potatoes with creamy coconut milk is one of my favorite comfort flavors.
It’s a soup that feels indulgent but stays healthy, and it warms me up on chilly mornings or evenings.
The subtle sweetness of the sweet potatoes balances perfectly with the gentle richness of coconut milk, making each spoonful feel like a treat.
Ingredients You’ll Need
- 2 cups peeled and cubed sweet potatoes
- 1 cup vegetable broth
- 1/2 cup coconut milk
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 1/2 teaspoon ground cumin (optional, adds warmth)
- Salt and black pepper to taste
How to Make
I start by adding the sweet potatoes, broth, coconut milk, onion, garlic, olive oil, and cumin into the Ninja blender.
Using the hot soup function, I let the ingredients cook and blend until smooth and creamy.
While it blends, the aroma of roasted sweet potato and coconut fills my kitchen, which always makes me eager to taste it.
Once blended, I taste and adjust salt and pepper as needed. Sometimes I finish with a drizzle of coconut milk on top or a sprinkle of fresh herbs for added freshness and visual appeal.
This soup is both comforting and light, making it a perfect choice for lunch or a cozy dinner.
Servings: 2
Estimated Calories: 220 per serving
See – Keto Lasagna Soup
7. Broccoli Cheddar Inspired Soup
This is my go-to soup when I want something warm and cheesy without feeling heavy.
I love how the broccoli stays vibrant while the soup itself is creamy and smooth.
Sometimes, I replace the cheese with nutritional yeast for a lighter version that still feels indulgent.
Every spoonful reminds me of classic comfort foods from my childhood, but healthier and easier to make at home.
Ingredients You’ll Need
- 2 cups broccoli florets
- 1 cup vegetable broth
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1/4 cup shredded cheddar cheese or nutritional yeast
- 1 teaspoon olive oil
- Salt and black pepper to taste
How to Make
I place the broccoli, broth, onion, garlic, and olive oil into the Ninja blender and select the hot soup function.
As it blends, the broccoli softens and the flavors combine into a creamy, comforting base.
Once blended, I stir in the cheddar cheese or nutritional yeast to create a rich, cheesy texture. I taste and adjust seasoning, making sure the flavors are balanced.
The final soup is creamy and satisfying, perfect for pairing with whole-grain bread or sprinkling a few fresh herbs on top for added flavor and color.
Servings: 2
Estimated Calories: 200 per serving
8. Spicy Roasted Red Pepper Soup
This is a bold and flavorful soup that wakes up my taste buds. I love the natural sweetness of roasted red peppers paired with a subtle smoky and spicy kick.
It’s a soup I make when I want something exciting yet light.
The aroma of roasted peppers while blending is always inviting, and it feels luxurious even though it is incredibly easy to prepare.
Ingredients You’ll Need
- 3 roasted red bell peppers
- 1 cup vegetable broth
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional, for extra heat)
- Salt and black pepper to taste
How to Make
I add the roasted peppers, broth, onion, garlic, olive oil, smoked paprika, and cayenne into the Ninja blender.
I select the hot soup function and let it cook and blend until smooth and steaming. The sweet, smoky aroma fills the kitchen as the soup purées into a silky texture.
Once ready, I taste and adjust the salt and pepper to balance the flavors. Sometimes, I like to swirl in a little yogurt or olive oil to add creaminess and enhance the depth of flavor.
This soup is bright, flavorful, and perfect for pairing with a slice of crusty bread.
Servings: 2
Estimated Calories: 150 per serving
9. Creamy Spinach and Potato Soup
This soup is my favorite for a light yet nourishing meal. The spinach adds freshness and vibrant color, while the potato gives a creamy, comforting texture without any dairy.
I usually make this soup when I want something easy, quick, and packed with nutrients.
Its gentle flavor makes it versatile enough to serve for lunch, a light dinner, or even a snack on a busy day.
Ingredients You’ll Need
- 2 cups fresh spinach leaves
- 1 medium potato, peeled and diced
- 1 cup vegetable broth
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- Salt and black pepper to taste
How to Make
I begin by adding the potato, broth, onion, garlic, and olive oil into the blender and select the hot soup function.
Once the potato is soft and blended smooth, I add the fresh spinach and blend again until the soup is creamy and evenly green.
I taste the soup and adjust salt and pepper as needed. Sometimes, I like to finish it with a drizzle of olive oil or a pinch of nutmeg, which enhances the subtle flavor of the spinach and adds a comforting aroma.
The result is a light, healthy, and satisfying soup that feels fresh but hearty.
Servings: 2
Estimated Calories: 180 per serving
10. Creamy Mushroom and Thyme Soup
This earthy, aromatic soup is perfect for when I want a comforting meal that feels a little indulgent.
The mushrooms provide a deep, savory flavor, while fresh thyme adds a subtle herbal note.
I enjoy making this soup on evenings when I need something warm and satisfying, and the aroma fills the kitchen with cozy vibes.
Ingredients You’ll Need
- 2 cups mushrooms, sliced
- 1 cup vegetable broth
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1/2 teaspoon fresh thyme leaves
- Salt and black pepper to taste
How to Make
I lightly sauté the mushrooms, onion, and garlic in olive oil before transferring them to the Ninja blender along with the vegetable broth and thyme.
I select the hot soup function and let the blender cook and purée until smooth and creamy.
The earthy scent of mushrooms and thyme fills the kitchen, making it irresistible. I taste and adjust seasoning before serving.
This soup feels indulgent yet light, perfect with a slice of crusty bread or a sprinkle of fresh herbs on top.
Servings: 2
Estimated Calories: 190 per serving
How to Store Leftovers
I let the soups cool slightly before transferring them to airtight containers. Most soups last 3–4 days in the fridge, making them perfect for quick meals during the week.
For longer storage, I freeze soups in freezer-safe containers for up to 2 months, leaving some space at the top for expansion.
When reheating, I gently warm the soup on the stove or in the microwave, adding a splash of broth or milk if needed to restore its creamy texture.
Proper storage keeps the soups fresh, flavorful, and ready to enjoy anytime.
Frequently Asked Questions
Can I use frozen vegetables for these soups?
Yes! Frozen vegetables work well and save prep time. Just adjust the blending time slightly to ensure everything is smooth and heated through.
Can I make these soups dairy-free?
Absolutely. Use plant-based milk or nutritional yeast instead of cheese, and you’ll still get creamy, flavorful results.
How long do these soups last?
Stored in airtight containers, soups last 3–4 days in the fridge or up to 2 months in the freezer.
Can I reheat them in the microwave?
Yes, just stir occasionally and add a splash of broth or milk if needed to restore creaminess.
Conclusion
There is something so satisfying about blending a few simple ingredients into a warm, creamy soup in minutes.
These recipes are not just healthy—they’re comforting, flavorful, and easy to make any day of the week. I love that I can prep a batch ahead, store leftovers, and still enjoy the same rich taste each time.
Whether you’re looking for a quick lunch, a cozy dinner, or a meal prep solution, these soups make it easy to eat well without stress.
Give them a try, experiment with flavors, and make each bowl your own—you might just discover a new favorite that becomes a regular part of your routine.
