2,100 puree recipes

Cranberry sorbet simmers cranberries with orange juice and sugar syrup, purées smooth, then freezes with a splash of Chambord. A bright palate-cleansing holiday dessert.

La Madeleine's tomato basil soup copycat: silky pureed tomatoes with fresh basil, finished with heavy cream and butter. The famous French bistro soup made at home.

Creamy wild mushroom risotto made with shiitake and white mushrooms, Arborio rice, white wine, and finished with Mascarpone and Parmesan. Pure Italian comfort for two.

Pureed leek and tomato soup with potatoes, onions, and ghee. A creamy potato-thickened soup with bright tomato acidity and that distinctive leek sweetness, no cream required.

Orange limeade sweetened with pure maple syrup, made with fresh-squeezed orange and lime juice. A 4-ingredient natural citrus drink ready in 10 minutes, no refined sugar needed.

These raspberry-fig bars are perfect for grab-go breakfast, delicious, packed with goodness. They will for sure energize you to start a fresh day.

Reminisce Magazine's contest winning recipe. By: Oma Rollison (my mother) "'This absolutely scrumptious cake needs no icing...just a dusting of confectioners' sugar. Even though this recipe has been a 'family secret' for years, I'm delighted to share it with my fellow Reminisce readers."

Very hearty and flavorful. The goat cheese complements the chili nicely. I took the advice of the previous reviewer and let it simmer for a couple hours after I mixed everything together.

Bernese potato soup purees buttery potatoes with onion, carrot, celery, and garlic, then melts in Swiss cheese for a silky Alpine bowl. Topped with crumbled bacon.

Black rye bread, a traditional four-ingredient yeast loaf with dense, dark crumb and the unmistakable earthy tang of pure rye flour baked low and slow.

Honey orange muffins sweetened with pure honey and brightened with fresh orange juice. One-bowl batter, ready in 30 minutes for a tender, golden breakfast bake.

Chilled minted pea soup with Boston lettuce and fresh mint, pureed silky and served cold. A vegetarian summer starter that takes 15 minutes on the stove.

Vegan sweet potato and tomato soup with carrots, celery, and a hint of nutmeg, partially pureed for chunky-creamy texture. Healthy, high-fiber bowl perfect for chilly nights.

Kiwi sorbet made with puréed fresh kiwis, a vanilla bean simple syrup, and a squeeze of lemon. Optional Cointreau for grown-up flavor, plus a Champagne variation.

Mango sorbet whirls ripe mango puree with simple syrup, lime, and lemon for a velvet-smooth tropical dessert. A six-ingredient summer freezer treat with optional rum.

Sweet butternut squash soup blended with apples, carrots, onions, and fresh ginger into a creamy vegan puree. Six ingredients, no broth, naturally sweet and warming.