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Diet and Nutrition

Recipes for Pureed Meals - Soups

A number of medical and dental conditions require special care to ensure complete and balanced nutrition while maintaining a soft or liquid diet. Information follows to help guide your choices.

While you are having difficulty chewing or swallowing, use these recipes for preparing pureed meals. They can be the basis for developing your own recipes. Be creative! You can puree almost any food. Serve foods attractively and try a variety of herbs and seasonings. Do not limit yourself to plan foods and milkshakes. Experiment and enjoy!

 

Condensed Soups
Tomato Cheese Soup
Chunky Soup
Potato Soup
Cream of Pea Soup
Cheddar Cheese Soup
Pumpkin Soup
Cream of Carrot Soup
Shrimp Soup
Danish Buttermilk Soup
Apple Peanut Butter Soup
Hot Yogurt Soup

Condensed Soups

The following condensed soups are excellent served cold. To prepare, mix with water or milk and chill.

The following are tasty combinations of strained baby meats and condensed soups. Simply heat the soup and strained meats and serve warm.

Tomato Cheese Soup

In saucepan, stir together soup and milk. Heat. Just before serving, add cheese and stir until melted. Yield: 2 servings

Chunky Soup

Cook macaroni according to directions and rinse. Brown ground beef and onion together. Add salt and pepper to taste. Combine all ingredients and boil. Pour into blender in 1 cup batches, and blend until smooth. Add tomato juice if mixture is too thick. Yield: 4 servings

Potato Soup

Cut up potatoes and boil 20-30 minutes in water. Drain potatoes. Put potatoes in blender and add milk, margarine, and salt. Blend two minutes. Yield: 2 servings

Cream of Pea Soup

Puree peas in blender. Add remaining ingredients and blend well. Yield: 2 servings

Cheddar Cheese Soup

Place soup in saucepan. Gradually add remaining ingredients. Heat to serving temperature. Do not boil. Yield: 2 servings

Pumpkin Soup

Melt margarine in heavy 4 quart saucepan over medium heat. Add onion and cook 2-3 minutes or until transparent. Add pumpkin, broth, milk, cloves, sugar, lemon juice, and Tabasco sauce and salt. Stir thoroughly to blend all ingredients. Bring to boil then cook over low heat, stirring occasionally for 15 minutes. Blend mixture in matches. Return blended soup to saucepan and stir in half n' half. Heat. Add salt, pepper, or other seasonings desired. Serve hot. Yield: 4-6 servings

Cream of Carrot Soup

Melt margarine. Add flour and salt. Stir until smooth. Cook 2-3 minutes, stirring constantly. Do not brown. Gradually add milk and stir until creamy. Add carrots. If too thick, add water for desired consistency. Heat to serving temperature. Yield: 3 servings

Shrimp Soup

Heat margarine and flour in saucepan. Add remaining ingredients. Do not boil. Pour in blender. Blend until smooth. Yield: 1-2 servings

Danish Buttermilk Soup

In food processor or blender, blend egg substitute and sugar until thick and lemon colored. Gently stir in buttermilk and grapefruit juice concentrate. Chill and serve. Yield: 5 cups

Apple Peanut Butter Soup

Sauté apple, celery, onion, and carrot in margarine until vegetables are tender. Do not worry if apple becomes mushy. Pour half of hot milk into blender container and add half the sauteed vegetables, peanut butter, salt and Worcestershire sauce. Cover and blend until smooth. Pour this mixture into saucepan. Blend the rest of the hot milk, sauteed vegetables, peanut butter, salt and Worcestershire sauce. Put this mixture in the saucepan. Add brown sugar to taste. Reheat to serving temperature or serve cold. Yield: 3 cups

Hot Yogurt Soup

Melt margarine in a small skillet. Sauté onion until golden brown. Add broth, farina and parsley. Add yogurt very slowly while stirring. Add salt and pepper to taste. Heat just until soup comes to a boil. Serve hot. Yield: 6 servings

This information originally appeared in the Journey Guide Patient Handbook developed by the Ireland Cancer Center at University Hospitals, and was adapted for use on NetWellness with permission, 2013.

 

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Last Reviewed: Feb 13, 2013

Kimberly  Ortega, MS, RD, LD Kimberly Ortega, MS, RD, LD
Dietician and Oncology Specialist
School of Medicine
Case Western Reserve University

Pierre  Lavertu, MD, FRCS(C), FACS Pierre Lavertu, MD, FRCS(C), FACS
Professor of Otolaryngology-Head and Neck Surgery
School of Medicine
Case Western Reserve University