An immersion blender is a staple in the modern kitchen, offering a wide range of uses, from making tomato sauce, to blending savory soups, to whipping up a refreshing smoothie. However, you may not know all the ins and outs of making the best use of your immersion blender. Fortunately, there are hundreds of amazing immersion blender recipes you can follow to speed up healthy meal prep, whip up a quick breakfast smoothie, and more.
If you’re using your immersion blender to prepare a delicious meal for your family, don’t forget the dessert! Consider a platter filled with an assortment of decadent cupcakes and mini cheesecakes topped with fresh fruit or chocolate dipped fruit and lightly sweetened whipped frosting, or choose a box filled with scrumptious mini cheesecakes topped with fresh strawberries and lightly sweetened whipped frosting.
If you’re looking for a chocolatey dessert, a box of gourmet chocolate brownies is sure to hit the spot, or opt for a platter filled with delicious gourmet brownies and chocolate dipped strawberries. How about a delectable turtle cheesecake or strawberry swirl cheesecake? There’s something to satisfy everyone’s taste at Edible Arrangements®.
For more delicious immersion blender recipes you might want to try, we put out a call for ideas and curated responses below. (Note: Edible Arrangements® is not endorsing any of the companies or ideas discussed below, but we asked for suggestions to get some different perspectives.) Keep reading to find out what the contributors who responded to our query had to say about their favorite immersion blender recipes.
Jodi Pemberton
Jodi is a Chef, Bartender, and the Founder of Eat Pallet.
“Here’s a recipe for a simple and delicious Creamy Tomato Soup that you can make with an immersion blender:
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 ounces) whole peeled tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- Fresh basil leaves for garnish
Instructions:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and minced garlic, and sauté until the onions are soft and translucent, about 5 minutes.
- Add the canned tomatoes (with their juices), chicken or vegetable broth, dried basil, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Remove the pot from the heat and use your immersion blender to puree the soup until it’s smooth and creamy.
- Add the heavy cream and stir until it’s fully incorporated. Taste and adjust seasoning as needed.
- Serve the soup hot, garnished with fresh basil leaves.”
Mante Kgarea
Mante Kgarea is a food expert and chef for Your Healthier Version.
“One of the best immersion blender recipes is a creamy and delicious Roasted Red Pepper Soup.
Here’s how to make it:
Ingredients:
- 3 large red bell peppers
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Cut the red bell peppers in half and remove the seeds and membranes. Place them cut-side down on a baking sheet.
- Roast the peppers in the preheated oven for about 25-30 minutes, until the skin is charred and blistered.
- Remove the peppers from the oven and let them cool for a few minutes. Then, peel off the skin and discard it.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 5 minutes.
- Add the roasted red peppers and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Use an immersion blender to puree the soup until it’s smooth and creamy.
- Stir in the heavy cream and season the soup with salt and pepper to taste.
- Heat the soup over low heat for a few more minutes, until it’s hot and ready to serve.
This recipe is great for several reasons. First, it’s incredibly easy to make, with only a handful of ingredients and simple steps. Second, the roasted red peppers give the soup a delicious and unique flavor that’s both sweet and slightly smoky. Third, using an immersion blender makes the soup incredibly smooth and creamy, without the need for straining or a separate blender. Finally, the addition of heavy cream adds richness and creaminess to the soup, making it feel like a luxurious treat. Overall, this roasted red pepper soup is a delicious and satisfying meal that’s perfect for any occasion.”
Lucy Henderson
Lucy Henderson is a Seattle-based interior designer with a background in art history and conservation. She’s the founder of Palladio Interiors, a home and kitchen website.
“My favorite immersion blender recipe is a cheap, filling, one-pot vegan soup with ingredients you probably already have on hand. I love this recipe because I only have one pot to clean afterward, it’s made of whole ingredients without dairy (I’m lactose intolerant), and it’s filling.
Vegan Broccoli Potato Soup
Ingredients:
- 1/2 yellow onion – chopped
- 1 tbsp olive oil
- 1 large carrot – chopped
- 1 pinch sea salt (to taste)
- 1 pinch red pepper flakes
- 1/2 tsp turmeric (optional)
- 3 cloves garlic – minced
- 7 cups vegetable stock (low sodium)
- 2 lb golden potatoes (scrubbed, rinsed, and chopped)
- 1 lb broccoli (frozen or fresh)
Instructions:
- Sauté the onion in olive oil until translucent.
- Add the carrot and sauté, stirring, for two minutes.
- Add the salt, red pepper, and turmeric and stir in with the onion and carrot.
- Add the garlic and sauté for two minutes.
- Add 7 cups of vegetable stock and bring to a boil.
- Add the potatoes and reduce heat.
- Let simmer for 20 minutes or until the potatoes are soft.
- Add broccoli and simmer for 2-3 minutes.
- Take the pot off the heat and let cool for 10 minutes.
- Blend in pot with an immersion blender and enjoy!
- Serve with extra red pepper flakes and black pepper if desired.
- To make it creamier, add soy or coconut milk to taste.”
Collen Clark
Collen Clark is a highly accomplished attorney and the founder of Schmidt & Clark, LLP. He has earned a B.B.A. from Baylor University and a J.D. from Baylor University School of Law.
“My favorite immersion blender recipe is Creamy Garlic Chicken.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated parmesan cheese
- 1/4 cup fresh parsley, chopped
- Lemon wedges, for serving
Instructions:
- Season the chicken breasts with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
- Add the minced garlic to the same skillet and cook for 1-2 minutes, or until fragrant.
- Add the chicken broth to the skillet and stir to scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 2-3 minutes, or until the liquid has reduced by half.
- Add the heavy cream and parmesan cheese to the skillet, and stir to combine. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened.
- Remove the skillet from the heat and use an immersion blender to puree the sauce until smooth and creamy.
- Return the chicken breasts to the skillet and coat them with the creamy garlic sauce.
- Serve hot, garnished with chopped parsley and lemon wedges on the side.
This creamy garlic chicken is a delicious and easy dinner recipe that’s sure to impress. Using an immersion blender to puree the sauce makes it extra smooth and velvety, and the fresh parsley and lemon add a bright and flavorful finishing touch.”
Richard West
Richard West is the Founder of PuppyHero. At PuppyHero, they are committed to helping individuals and families find the perfect family pet.
“Broccoli cheese soup is one of my favorite immersion blender recipes.
It’s simple to make and doesn’t require as many ingredients to serve in a bowl as some recipes. All you need to do is simmer the stems of broccoli so that they become soft. I like onions in my soup, so I sauté some in butter. Set aside. Add chicken stock to a pan with one boiled potato. Once the stock has started simmering, add the broccoli, onion, and cheese and blend it with the help of an immersion blender. Blend until the desired texture is achieved.”
Mafe Aclado
Mafe Aclado is a deals, discount, and shopping expert at Coupon Snake, a coupon and deals site where you can find countless fresh coupons to help you save money when shopping.
“My favorite immersion blender recipe is mushroom soup.
The reason is straightforward: I prefer a healthy diet. This mushroom soup is gluten-free and low in carbs. First, you need to cook the mushrooms in olive oil. The next step is to add shallots, thyme, and garlic. Let the mixture simmer for a bit, and then blend everything together. Once you feel the mixture has reached the desired state, stop and add some more mushrooms, and you are done. Also, don’t forget to stir the cream.”
James Palestini
James Palestini is a criminal defense lawyer and founder of Palestini Law, where he provides high-level criminal defense services to his clients.
“I use an immersion blender to make many delicious items.
Yet, one of my favorite recipes is the creamy tomato soup. It’s a quick and easy recipe to make in just a few minutes with the help of an immersion blender. To make this soup, you’ll need a can of peeled tomatoes, a chopped onion, a minced garlic clove, a tablespoon of olive oil, a teaspoon of sugar, a pinch of salt, a pinch of black pepper, a cup of vegetable broth, and half a cup of heavy cream.
This soup is perfect for a chilly day or a quick weeknight dinner. It’s creamy and delicious, and the immersion blender helps to create a silky smooth texture.”
Liz Thomson
Liz Thomson is the food blogger behind I Heart Vegetables and the author of The Truly Healthy Vegetarian Cookbook. She loves sharing easy, healthy recipes for busy families.
“I like to use an immersion blender when making spaghetti sauce, so I can get the perfect texture.
If I’m craving a chunky sauce, I can blend it for just a few seconds, or if I want a smooth sauce, I blend it a bit longer. It’s nice to be able to blend the sauce right in the pan without having to dirty another dish!
Ingredients:
- 6 tablespoons extra virgin olive oil
- 8 oz cremini or button mushrooms
- 1 small yellow onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- ¼ cup tomato paste
- 28 oz crushed tomatoes
- 2 cups vegetable broth
Instructions:
- Heat the olive oil in a large skillet over medium heat for 30 seconds.
- Add mushrooms and cook for 8 minutes, stirring occasionally.
- Add onion and cook for 5 minutes until the onion is translucent.
- Add tomato paste and cook for 1-2 minutes.
- Add garlic, oregano, and crushed red peppers and continue to cook for 30 seconds.
- Stir in tomatoes and broth and bring to a simmer.
- Reduce heat to low and simmer for 20 minutes.
- For a smoother sauce, use an immersion blender to gently blend the sauce until it’s the desired thickness.”
Peter Zendzian
Peter Zendzian is the president of ZZ Servers, a company that offers IT services to defend your company from today’s cyber dangers.
“One of the best immersion blender recipes is a creamy and delicious homemade mayonnaise.
To make it, combine one egg yolk, one tablespoon of Dijon mustard, one tablespoon of lemon juice, and a pinch of salt in a mixing bowl. Then, slowly pour in one cup of neutral oil (such as avocado or grapeseed oil) while continuously blending with the immersion blender until the mixture emulsifies and thickens into a creamy mayonnaise. This recipe is not only easy and quick to make, but it also allows you to control the quality of ingredients and customize the flavor to your liking.”
Karen Nochimowski
Karen Nochimowski is the founder of the popular cooking blog, MommaChef.com and the author of 6-Minute Dinners (& More!), a newly released cookbook filled with over 100 simple and delicious recipes with six ingredients or less, including nut-free and allergy-friendly options, to help busy families get dinner on the table with ease.
“My favorite immersion blender recipe is Creamy Carrot and Sweet Potato Soup.
Fortunately, for most of us living with picky-vegetable eaters, carrots tend to be universally loved. At any given time of day (or night), the odds are that someone in my house will be munching on carrots — and, yes, straight out of the bag. This recipe morphs my family’s favorite snacking veggie into creamy bowls of deliciousness.
In addition to its great taste, there are nearly a bazillion other reasons to be over the moon about this recipe. For starters, carrots are so ridiculously healthy — chock-full of antioxidants and vitamins. Plus, you know I’m a sucker for lovely things, and this soup is drop-dead gorgeous — a vibrant orange that will cheer you up on a gray November day or promise spring on a chilly February night.
Seriously, I could yammer on and on about why I love this recipe, but a bowl is worth a thousand words.
Ingredients:
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 cup (160 g) diced white or yellow onion
- 1 (16-ounce [452 g]) bag baby carrots
- 2 cups (268 g) sweet potatoes, peeled and diced (about 2 medium sweet potatoes)
- 2 (32-ounce [960-ml]) boxes vegetable broth
- 2 teaspoons (2 g) dried thyme
Directions:
In a large soup pot, heat the olive oil over medium heat, and sauté the onion for 3 minutes. Add the carrots, sweet potatoes, vegetable broth, and thyme, and mix well. Partially cover the pot, reduce the heat to medium-low, and cook for 55 minutes until the carrots and sweet potatoes are very tender. Remove from the heat, and puree the soup with an immersion blender until smooth.
TIP: I always buy the sweet potatoes and onions already precut; you can find these in the vegetable refrigerated section at most grocery stores.”
Ron Stewart
Ron Stewart is the Chef and founder of CHEFRON LLC.
“One of my favorite uses for an immersion blender is a creamy and tasty potato soup. It’s always a hit, especially on cold winter days!
To make it, you’ll need:
- 4 medium-sized potatoes, diced into small cubes
- 1 quart of chicken broth
- 1/3 cup of cream cheese (I like to use Neufchâtel)
- 1 teaspoon garlic powder
- 2 tablespoons fresh oregano leaves
- Salt and pepper to taste
To start off, heat up some butter in a large pot. When it’s all melted down, add the potatoes and stir them around until they are evenly coated with butter. Pour the chicken broth over them and let simmer for about 20 minutes or until the potatoes are soft enough to mash with a fork.
Now take out your immersion blender and puree everything in the pot together until smooth — this should only take about 2 minutes! Add in the cream cheese, garlic powder, oregano leaves, and salt & pepper and blend everything together again for another minute or so.
Taste your creation to adjust seasoning as needed — if you want it thinner, add more broth or even water; if you want it thicker, add more cream cheese or some sour cream. You can also garnish with fresh chives or crispy bacon bits, depending on how fancy you want to get! Enjoy this comforting classic any time you’re feeling those winter blues. I guarantee it won’t disappoint!”
Ana Roberts
Ana Roberts is a women’s beauty, style, and wellness expert and Co-Founder and Chief Editor of Top Trends Guide, your daily source of inspiration and comprehensive guides.
“I’m seriously in love with feta cheese, especially as a dip, because of its salty and tangy taste.
However, feta cheese isn’t spreadable and, on its own, is very crumbly. But when you mix it with other ingredients using an immersion blender, you can have a richer dip that’s not just
delectable but also healthy! This whipped feta dip is a must-try recipe!
Ingredients:
- 8 ounces of feta cheese
- 3/4 cup Greek yogurt
- 1 medium clove garlic, minced
- 1 tablespoon extra-virgin olive oil
- Kosher salt for seasoning
- Freshly ground black pepper for seasoning (optional)
Instructions:
- In a deep bowl, combine the feta cheese, yogurt, and garlic.
- Blend using your immersion blender until the mixture is very smooth. Scrape down sides if needed.
- Add the olive oil, then blend until it’s completely mixed into the mixture.
- Season with salt and pepper as desired.
- Transfer the dip to a clean bowl. Serve and enjoy with your favorite chips, bread, or fruit!”
Craig Miller
Craig Miller is one of the founders of Academia Labs LLC. He is also the content manager and the digital database expert.
“My favorite immersion blender recipe is a Spinach Banana Smoothie.
Ingredients:
- 1 cup plain soy milk
- ¾ cup packed fresh spinach leaves
- 1 large sliced banana
Directions:
- Blend the soy milk and spinach leaves until smooth.
- Add the sliced banana.
- Blend again until smooth.”
Jenny Zhang
Jenny is a health coach and nutrition nut with a bachelor’s degree in Science. She believes living an organic and natural lifestyle is healthier for you and your family and better for the environment. She writes on the blog OrganicallyBlissful.
“My favorite immersion blender recipe is Zucchini-Basil Soup. With an immersion blender, turn your favorite garden zucchini vegetable into a healthy silky smooth soup in a flash.
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 large leek, finely diced
- 3 medium ribs celery, finely diced
- Kosher salt
- 3 medium cloves garlic, minced
- 1 1/2 pounds zucchini cut into 1/2-inch disks
- 2 cups fresh basil leaves, chopped
- 5 cups vegetable water
- Freshly ground black pepper
- Fresh juice from 1 lemon to taste
Instructions:
- Heat olive oil in a large saucepan.
- Add leeks and celery, stirring until softened, about 5 minutes.
- Add garlic until fragrant, about 30 seconds. Then add zucchini and stir for 1 minute.
- Add half of the basil, stir to combine, and add broth.
- Bring to a simmer and cook until the zucchini is tender but still bright green.
- Add the remaining half of the basil and blend the soup using a handheld immersion blender until smooth as you like it.
- Season to taste with salt, black pepper, and lemon juice and serve, drizzling with additional olive oil at the table.”
Jessi Holden, MS, RDN
Jessi Holden, MS, RDN is a culinary-driven registered dietitian based in Muskegon, Michigan who helps improve beginners’ cooking skills, health, and flavor side up, one delicious recipe and podcast at a time. She has an anti-diet and all-foods-fit approach to helping individuals navigate what comes into their kitchen.
“My favorite ways to use an immersion blender are to make my own hummus, sauce, or dressing.
All three of these require common pantry staples like beans, oil, vinegar, seasonings, and scraps of vegetables. For example, hummus can easily be blended by combining a can of beans like garbanzo or butter, a bit of oil, salt, pepper, paprika, peanut butter (or plain Greek yogurt), and lemon juice.”
Alex Bayev
Alex Bayev is an experienced chef and food blogger with over seven years of expertise. He founded BayevsKitchen.com to share his passion for culinary creativity with his followers. Alex’s extensive knowledge of cooking techniques and ingredients has helped him create unique, delicious recipes with a loyal following. He inspires others to explore their creativity and discover the joy of cooking and sharing meals.
“Here is my favorite immersion blender recipe, Easy 5-Minute Hummus:
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2-3 cloves garlic, minced
- 3 tbsp lemon juice
- 1/4 tsp salt
- 1/4 tsp cumin
- 2-3 tbsp olive oil
- 2-3 tbsp water
Instructions:
- In a tall container, combine the chickpeas, tahini, garlic, lemon juice, salt, and cumin.
Use the immersion blender to blend the ingredients until smooth and creamy. - While blending, slowly drizzle in the olive oil and water, adding more or less to achieve the desired consistency.
- Taste and adjust the seasoning as needed, adding more lemon juice or salt if desired.
- Serve the hummus immediately or store in an airtight container in the refrigerator for up to a week.
Here’s another of my favorite immersion blender recipes, Simple Homemade Vinaigrette Dressing:
Ingredients:
- 1/2 cup olive oil
- 1/4 cup apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions:
- In a tall container, combine the olive oil, apple cider vinegar, honey, Dijon mustard, minced garlic, and salt and pepper.
- Use the immersion blender to blend the ingredients until well combined and emulsified, about 30 seconds to 1 minute.
- Taste and adjust the seasoning as needed, adding more salt, pepper, or honey if desired.
- Use the salad dressing immediately or store in an airtight container in the refrigerator for up to a week.”
Caitlin Charlton
Caitlin Charlton is a professionally trained chef and founder of the food blog, CC’s Table. With a past career in event planning, she specializes in creating approachable, prep-ahead recipes that are perfect for any party.
“This pineapple jam is my favorite recipe to make with an immersion blender, and it just so happens to be perfect for a Spring brunch menu.
I serve it with yogurt and coconut granola for a breakfast that makes you feel like you are on vacation. The recipe only takes 30 minutes and can be prepped in advance so that you can wake up to this delicious breakfast already prepped.”
Sean Byers
Sean Byers is a medical professional and co-founder of Health Report Live, dedicated to providing accurate health and fitness information. As a Medical Advisor, he brings his expertise in Internal Medicine to ensure our content is trustworthy and reliable.
“If you enjoy really creamy guacamole, try making it with an immersion blender. This approach yields a well-blended, delicious guacamole that may also be used as a spread. Simply combine avocados, cilantro, tomatoes, lime juice, salt, and pepper in a mixing bowl until blended. Guacamole is usually eaten with crunchy tortilla chips, but it can also be served with veggie sticks, on top of the chicken, or on toasted bread.”
Beth R. Martin
Beth Martin is a design expert specializing in unique and quirky residential and retail design, who also writes about all things design at BethRMartin.com.
“My go-to immersion blender recipe is an Iced Matcha Green Tea Latte, which couldn’t be easier, but that’s the charm.
I make this multiple times a week, and it’s always the perfect afternoon pick-me-up!
This recipe is ideal for an immersion blender because you can blend directly in a sturdy glass (I use a Mason jar), making cleaning up a breeze. You will feel like you went to a fancy cafe without leaving your kitchen:
Iced Matcha Green Tea Latte
Ingredients:
- 1 cup milk of choice (I love coconut)
- 2 teaspoons matcha powder
- 2 teaspoons honey or your favorite sweetener (adjust to taste)
- Ice
Instructions:
Add milk, matcha powder, and sweetener to a 16oz. Mason jar or sturdy glass. Blend with an immersion blender for 30-45 seconds until the mix is a little frothy. Fill the rest of the glass with ice, and enjoy!”
Lisa Richards
Lisa Richards is a nutritionist and author of The Candida Diet. She has been featured on Today, US News, Women’s Health magazine, Huffington Post, Healthline, the San Francisco Chronicle, Reader’s Digest, Lifehack, Insider, and Well+Good, among others. Through her website, TheCandidaDiet.com, she explains the benefits of a low-sugar, anti-inflammatory diet.
“My Curried Cauliflower Soup is my favorite immersion blender recipe.
Roasting vegetables enhances their natural sweetness, intensifying their flavor and making them more delicious. For instance, cauliflower, which is typically bland, becomes nutty and crispy with golden, caramelized edges after being roasted.
By simmering the roasted cauliflower in a coconut-infused broth with warm spices, you can create a velvety smooth soup that is satisfying, healthy, and low in carbs. This curried cauliflower soup is a two-step recipe that can be prepared in under an hour.
The soup is garnished with colorful toppings, making it an appealing visual feast. You can serve it as a lunch, snack, or light supper with some quinoa and buckwheat crackers. The recipe can easily be doubled or tripled to serve more people.”
Mina Coleman
Mina is an award-winning author and a registered nurse. She turned into a travel blogger when her family of five decided to sell everything, abandon successful careers, and travel the world. As they journey via sailboats, planes, and trains, her blog fills with useful tips and fun stories.
“Hummus is an easy, healthy, and versatile immersion blender recipe. It is super fast, forgiving and you only need a hand-held immersion blender, which is also very easy to clean.
Here is what you need:
- 1 can (15oz) chickpeas
- 1 tbsp tahini
- 2 cloves of garlic (optional)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- salt and pepper
- water as needed
Directions:
- Put all the ingredients into the plastic container or a washed yogurt container (anything deep and narrow).
- Blend until very well-blended and pasty, adding water as needed. Done.
- Use as a dipping sauce, in wraps, as a side with rice and salad, or as a salad dressing. It stores well in a fridge for up to 4-5 days.”
Jeremiah Shaw
Jeremiah Shaw is the CEO of Running Wilder, a blog dedicated to helping runners find success and fulfillment in their sport. He has been passionate about running since his childhood days and has competed in several marathons and long-distance events.
“My favorite immersion blender recipe is a simple one: peanut butter and jelly.
It’s a classic for a reason: it tastes delicious, and it’s easy to make. You can use any kind of nut butter you like, but I recommend cashew or almond butter if you have a peanut allergy. If you don’t have a peanut allergy, go with peanut butter — it’s what makes the whole thing work!
I also recommend using seedless raspberry preserves instead of grape jelly because they’re less sweet and more flavorful. Jam will work, too, if that’s what you have on hand, but if possible, try to find one without added sugar so it doesn’t overpower the rest of the flavors in your dish.
To make your PB&J sandwich, spread some nut butter on a slice of bread (preferably whole wheat), then spread some preserves overtop it until they are evenly distributed across the surface area (about 1/4 cup per sandwich). Top with another slice of bread and cut into triangles or squares — or just eat them as open-faced sandwiches if that’s how you roll!”
Amber Dixon
Amber Dixon is the CEO of Elderly Assist Inc., an organization dedicated to providing answers and solutions to various problems with old age. We focus on providing assistance to the elderly/seniors people.
“My favorite immersion blender recipe is a strawberry banana smoothie. I love it because it’s quick and easy to make, but tastes like a treat.
I’ve always enjoyed blending up smoothies at home — they’re a great way to add some healthy fruits and veggies into your diet without having to worry about washing and chopping them. And they taste amazing!
But I also like being able to make them quickly if I’m in a hurry or don’t have time before leaving for work in the morning. Immersion blenders are perfect for this because they only take a few seconds to use, even with frozen fruit.
The bottom line, I’d say that the best immersion blender recipes involve a lot of ice cream. I like to make my ice cream in the blender itself, so it’s nice and smooth. The only downside is that when you’re done blending, you have to clean out the blender by hand — but it’s worth it for the taste!”
Donnie Rand
Donnie Rand is the Marketing Coordinator at the American Association of Owner Operators, LLC.
“Making a breakfast smoothie is one of the best ways to make breakfast on the go.
But normal blenders can’t blend all the ingredients seamlessly. Also, the smoothie ends up being grainy, and that doesn’t taste good at all. So, one of my favorite recipes to make in an immersion blender is an all-berry smoothie. All you have to do is pour half a cup of milk, half a cup of yogurt, and some frozen strawberries and blueberries.
Once that is done, switch on the immersion blender so that all the ingredients can blend well together. The consistency of the smoothie is amazing, and the ingredients pair wonderfully together. When everything is blended together, pour the smoothie into a glass and sprinkle a dash of cinnamon powder on top to pack some more antioxidants!”
Davin Eberhardt
Davin Eberhardt is a home designer, remodeler, and the founder of Nature of Home, a website dedicated to providing home improvement information that merges building science, appearance, and principles from nature.
“My favorite immersion blender recipe has to be the Basil Pesto blend. It is incredibly easy to make and lasts me a whole week.
The ingredients are simple; basil, walnuts, garlic, olive oil, and fresh lemon juice. I add these ingredients to the blender and wait for the right consistency. I make sure not to over-blend the pesto, as that can alter the flavor of the sauce. Within seconds, I have the perfect pesto ready.
I use this for my meals at least three times a week. The immersion blender works wonders in creating the best basil and walnut pesto.”
Luna Regina
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
“Indulge in a comforting and healthy side dish bursting with flavor and fiber with this immersion blender recipe for Twice-Baked Cauliflower. Tested in a kitchen by a professional chef, it is sure to change the way you look at bland cauliflower!
Ingredients:
- 16 oz cauliflower (cut into florets or chopped)
- 0.5 tbsp unsalted butter
- 1 tsp garlic (minced)
- 2 tbsp all-purpose flour
- 1 cup unsalted chicken broth
- 0.3 cup whole milk
- 0.3 tsp salt
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 1.5 oz cheddar cheese (shredded)
- 0.3 oz bacon (pan-seared, chopped)
- 2 tbsp scallions (chopped)
- 0.5 tsp black pepper
Instructions:
- Cook the cauliflower: Before you start, preheat the oven to 425°F. Add about 1 inch of water to a large pot. Place a steamer basket in the pot and bring to a boil. Add 16 oz cauliflower florets and steam for 15 minutes, covered with a lid.
- Pulverize the cauliflower: Once cooked, transfer the cauliflower to a bowl and blend with an immersion blender. (If you don’t have one, use a regular blender or food processor).
- Make a roux: In a small saucepan over medium-low heat, add 1/2 tbsp unsalted butter and 1 tsp minced garlic. Stir constantly for 30 seconds or until fragrant. Add 2 tbsp all-purpose flour and stir to mix it evenly with the melted butter.
- Make the bechamel sauce: Add 1 cup unsalted chicken broth, 1/4 cup whole milk, 1/4 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Turn the heat up to high and whisk constantly until the sauce boils. Continue to whisk and cook for another 2 minutes to thicken the sauce before turning off the heat.
- Bake the cauliflower: Add the cauliflower purée to the bechamel sauce. Mix evenly before transferring the mixture to a small, rectangular baking dish. Smooth out the top and sprinkle with 1.5 oz shredded cheddar cheese and 0.25 oz chopped bacon. Transfer the baking dish to the oven and bake for 10 minutes.
- Garnish and serve: Once baked, remove from the oven and sprinkle with 2 tbsp chopped scallions and 1/2 tsp black pepper. Allow to cool a bit before serving.”
Chelsea Mae Plummer
Chelsea is a dog-loving foodie and recipe developer, food photographer, and content creator behind Mae’s Menu. As an aspiring intuitive eater, she believes there’s room in a healthy diet for both veggies and treats.
“My favorite immersion blender recipe is apple butter. It’s sweet, spiced, and perfect for fall. But to be honest, I love it all year long!
It’s great on toast, in oatmeal, and in apple butter smoothies, too. I love to make it in the Instant Pot, which makes it so easy because I can use the immersion blender to make it perfectly smooth without transferring the apples from the pot.”
Jim Campbell
Jim Campbell is the CEO and Founder of Honeymoon Goals, a leading honeymoon website that helps millions of honeymooners plan their perfect trips every year.
“One of my favorite immersion blender recipes is a simple one: Pureed Avocado. It’s smooth and creamy, and it’s filling enough to be a meal on its own.
I’ve always been a big fan of avocado, but blending it up into a puree has completely changed the game for me. I love how versatile it is — you can eat it on toast with salt and pepper or use it as a base for soup. It’s also really easy to make extra and keep in the fridge for whenever you need a quick snack or something to take for lunch at work.
Another immersion blender recipe I’d recommend is Pico de Gallo. It’s a delicious, fresh salsa that’s easy to make and great for parties or as an appetizer.
I love this recipe because it’s so versatile — you can make it with whatever vegetables you have on hand, and it’s always delicious. The best part is that you don’t need any cooking skills to make it. Just chop up some veggies and mix them together in a bowl!”
Your immersion blender is about to become your new favorite kitchen gadget. It’s useful for everything from making savory soups and sauces to blending satisfying smoothies.
But what do you do when you’re out and about and craving a refreshing smoothie? Stop by your local Edible Arrangements® store and choose a mouth-watering smoothie to satisfy any craving, such as a Cocoa Bananarama Smoothie or a Cocoa Berry Burst Smoothie if you’re in the mood for something chocolatey. Looking for something more fruity? You’ll love our Pineapple Party Smoothie or Bouquet Bliss Smoothie, and if you’re looking for a tasty way to get your greens in, our Kale Komfort Smoothie is an excellent choice. And while you’re here, don’t forget to grab dessert!
