Blended Roasted Vegetable and Meat Soup with Sweet Potato
A hearty, rustic soup that transforms simple stew meat and vegetables into a smooth, comforting meal. The meat is browned first for depth of flavor, then slow-cooked with onions, leeks, sweet potatoes, and zucchini until tender enough to blend into a thick, satisfying soup. Perfect for cold weather or when you want a nourishing meal that can be made ahead and frozen. The long cooking time breaks down the meat completely, creating an almost stew-like consistency that's both filling and flavorful.
Ingredients
- ⅛ cup olive oil, divided
- 6 stew meat, cubedbeef chuck roast1:1protein
Use chuck roast cut into cubes for similar results
- 2 teaspoons salt
- 1 ½ teaspoons black pepper
- 2 garlic cubes
- 1 onion, diced
- 3 leeks, dicedyellow onion1:1vegetable
Use total of 4 onions if no leeks available
- 2 sweet potato, diced
- 2 zucchini, diced
- water, to cover
Instructions
- 1
Heat half the olive oil in a large pot and brown the meat on both sides
- 2
Remove meat to a plate and add remaining olive oil to pot
- 3
Add onions, leeks, and sweet potatoes and cook for a few minutes to soften slightly
- 4
Add zucchini, salt, and pepper, mix, and cook covered for 3 to 5 minutes
- 5
Uncover, add garlic, and mix to prevent sticking
- 6
Return meat to pot, mix, cover, and cook for 2 to 3 minutes
- 7
Add water to cover, bring to boil on medium-high heat
- 8
Reduce to low heat and simmer covered for 3 to 6 hours until meat is tender and falls apart
- 9
Blend until smooth and thick, or leave some chunks for texture
Tips
Brown the meat well for deeper flavor before adding vegetables
The long cooking time is essential for breaking down tough stew meat
Blend to your preferred consistency - completely smooth or leave some texture
Good to Know
Refrigerate up to 4 days in sealed container
Can be made completely ahead and reheated gently
Serve hot with crusty bread or crackers
Common Mistakes
Don't skip browning the meat to avoid bland flavor
Don't rush the cooking time or meat will be tough
Substitutions
Use total of 4 onions if no leeks available
FAQ
Can I use a slow cooker instead?
Yes, brown meat and vegetables first, then transfer to slow cooker on low for 6-8 hours.
What if I don't have a blender?
Use an immersion blender directly in the pot, or mash with a potato masher for chunkier texture.
How long does this keep frozen?
Freeze up to 3 months in freezer-safe containers, leaving room for expansion.