Broccoli and Stilton Soup
Creamy broccoli and Stilton soup blended smooth with leeks
What it does well, and what it doesn’t
An immersion blender excels at turning cooked vegetables and liquids into a cohesive purée, smoothing sauces and gravies, and making stable emulsions such as mayonnaise-style dressings. Because the blade sits close to the food, it is also useful for smaller quantities that would rattle around in a large blender jug.
Its limitations are mostly about power and geometry. It will not usually produce the ultra-silky finish you get from a strong jug blender, especially with fibrous ingredients, and it cannot move ingredients around the way a food processor can. It also struggles with very thick mixtures unless you add enough liquid for the blade to circulate. If a recipe relies on crushing ice, grinding nuts to a paste, or making a very smooth nut butter, another appliance is typically a better fit.
Top picks in Immersion blender
Kartoffelsuppe (German Potato Soup with Leek and Celeriac)
Creamy German potato soup topped with crispy bacon
Light Moroccan Tomato Soup
Light tomato soup blended smooth with spices, lemon and coriander
Velouté de Champignons (Creamy French Mushroom Soup)
Blended mushroom soup finished with double cream
Sopa de Maní (Bolivian Peanut Soup with Beef)
Bolivian peanut soup with beef and potatoes
Fava (Yellow Split Pea Purée)
Creamy Greek split pea purée topped with lemon and capers
Common mistakes with a stick blender
The classic problem is splashing. Start with the head fully submerged, begin on a lower speed if you have one, and keep the blade end tilted slightly so it can draw liquid in without burping air. With hot soups, let the bubbling calm a little before blending so steam does not push liquid up the sides.
Lumps often come from blending too briefly or in the wrong vessel. A narrow, deeper container helps the blade pull ingredients through; a wide pan can leave pockets untouched. Over-blending is the other side of the coin: some mixtures turn gluey when the starch is worked hard, and herbs can go dull and bitter if they are blitzed for too long. Blend to the texture the recipe is aiming for, then stop.
All recipes in Immersion blender
Sopa de Maní (Bolivian Peanut Soup with Beef)
Bolivian peanut soup with beef and potatoes
Grilled Cheese Sandwich with Tomato Soup
Cheddar grilled cheese served with smooth tomato soup
Mercimek Çorbası (Turkish Red Lentil Soup)
Smooth Turkish red lentil soup with vegetables and lemon
Spiced Carrot Soup with Coconut Milk and Lemon
Silky carrot soup finished with coconut milk and lemon
Baccalà Mantecato (Venetian Whipped Salt Cod Spread)
Venetian whipped salt cod spread with garlic and lemon
Locro de Papa (Ecuadorian Potato and Cheese Soup)
Creamy potato and cheese soup topped with avocado and coriander
Fava (Yellow Split Pea Purée)
Creamy Greek split pea purée topped with lemon and capers
Loaded Baked Potato Soup
Creamy potato soup topped with bacon, cheddar and spring onions
Light Pea and Ham Soup
Light split pea soup with smoked ham hock
Moroccan Tomato Soup with Chickpeas and Spices
Smooth tomato and chickpea soup with Moroccan spices
Vichyssoise (Cold Leek and Potato Soup)
Chilled leek and potato soup blended with double cream
Kartoffelsuppe (German Potato Soup with Leek and Celeriac)
Creamy German potato soup topped with crispy bacon
Where to look next
Cooking method is a helpful companion here, because puréeing can be a finishing step for soups, sauces and dips, or part of an emulsion technique. Difficulty can also guide you towards recipes that need careful handling of hot liquids, straining or a particularly smooth finish.
Bake
Pandoro (Italian Golden Christmas Cake)
Buttery Italian Christmas cake dusted with icing sugar
Bake
Buffalo Wings with Blue Cheese Dip
Crisp baked wings tossed in hot sauce and butter
Roast
Greek Christmas Lamb Roast with Lemon, Garlic and Potatoes
Greek-style roast lamb with lemon, garlic and tray potatoes
Simmer
Chipirones en su Tinta (Spanish Squid in Ink Sauce)
Spanish squid stewed in a glossy ink sauce
Easy
Baked Cod with Parsley Sauce and Buttered Leeks
Flaky baked cod with warm parsley sauce and buttered leeks
Easy
Minestrone Genovese with Pesto
Vegetable, bean and pasta soup finished with basil pesto
Easy
Orange Blossom Lemonade (Moroccan-Style)
Chilled lemonade scented with orange blossom water
Easy
Arroz con Leche (Cinnamon and Orange Rice Pudding)
Creamy rice pudding with condensed milk, cinnamon and orange zest
Frequently asked questions
Can I use an immersion blender in a non-stick pan?
It depends on the blender head and the pan. Metal guards can mark delicate coatings, so many cooks blend in a tall jug or use a pan with a more robust surface when possible.
Is an immersion blender the same as a hand mixer?
No. A hand mixer beats and whisks; an immersion blender cuts and purées with a blade. Some recipes can use either, but they create different textures.
Why isn’t my soup getting smooth?
Often it needs more blending time, a deeper container, or a little more liquid so the blade can circulate. Very fibrous vegetables may still benefit from straining if you want a velvety finish.
Can I make mayonnaise with an immersion blender?
Many recipes use an immersion blender for quick emulsions. The key is keeping the blade positioned so it draws oil in gradually, rather than dispersing it too fast to emulsify.
Do I need to let hot food cool before blending?
An immersion blender is commonly used with hot food, but steam and bubbling increase splashing risk. Work carefully, keep the head submerged, and avoid overfilling the vessel.
What’s a realistic alternative if I don’t have one?
A countertop blender can purée very smoothly, but you may need to blend in batches and vent the lid for hot liquids. For some soups, a potato masher gives a deliberately coarse texture.
Think ‘blend in place’
If a recipe asks you to purée part or all of a mixture, an immersion blender is often the most direct route. Choose it for hot soups and quick emulsions; choose a jug blender or processor when you need more power, more movement, or a very fine finish.
