Recipes for Soft & Pureed Foods

Author: OncoLink Team
Content Contributor: The Tracey Birnhak Nutritional Counseling Program at the Hospital of the University of Pennsylvania
Last Reviewed:

While you are having difficulty chewing or swallowing, use these recipes for preparing pureed meals. Use the recipes as a base for developing your own recipes. Be creative! You can puree almost any food. Serve foods attractively and try a variety of herbs and seasonings. Experiment and enjoy!

Steps for Making Blenderized or Pureed Foods

1. Remove skins, seeds, pits, bones, tough membranes and other inedible parts of foods.
2. Cut food into small pieces
3. Cook food until tender. Already cooked food, such as canned fruits, vegetables or meats, and fish, do NOT need further cooking.
4. Add small amounts of liquid to food to thin to a drinkable consistency. For instance:

  • Use warm milk to thin pureed macaroni and cheese, or eggs or potatoes.
  • Melt ice cream, sherbet, and gelatin and mix with milk or fruit juice.
  • Use milk to thin pudding or strained yogurt
  • Use fruit juice to thin pureed fruit

Note: Whole milk was used in the calculation of nutritional information for all recipes that require milk. Recipes yield one serving unless otherwise noted.

ENTREES

Blenderized Meats

  • ½ cup cooked meat or 1 jar baby strained meat
  • 6 tablespoons hot broth
  • Salt and pepper to taste

Place meat and broth in blender. Cover. Process on low speed until smooth. Add salt to taste.

Nutritional Information (using chicken):   120 calories, 5 g total fat, 0 g total carbohydrate, 17 g protein per serving

Beef Stew

  • 1 cup cooked beef stew
  • 1 cup beef bouillon

Put all ingredients into blender. Blend well.

Nutritional Information:      230 calories, 13 g total fat, 17 g total carbohydrate, 12 g protein per serving

Roast Meat and Potatoes

  • 3 ounces cooked roast beef (beef, chicken or pork)
  • ½ cup mashed potatoes
  • ½ cup gravy
  • 1 cup hot water or broth

Put meat in blender and process until smooth. Add remaining ingredients and puree to desired consistency.

Nutritional Information:      350 calories, 13 g total fat, 26 g total carbohydrate, 32 g protein per serving

Chicken and Noodles

  • 1 cup boiled chicken and noodles
  • ½ cup mashed potatoes
  • 1 cup hot chicken broth

Put chicken, noodles, and potatoes in a blender. Blend until smooth. Add broth and puree.

Nutritional Information:      370 calories, 9 g total fat, 45 g total carbohydrate, 26 g protein per serving

Spaghetti and Meatballs

  • ½ cup cooked spaghetti noodles
  • 2 meatballs
  • ½ cup spaghetti sauce
  • ¾ cup hot water
  • Parmesan cheese or seasoning to taste

Combine all ingredients in blender. Blend well.

Nutritional Information:      340 calories, 13 g total fat, 36 g total carbohydrate, 19 g protein per serving

Steak and Mushrooms

  • 3 ounces cooked steak
  • ½ cup mashed potatoes
  • ¾ cup mushroom gravy or soup 1 cup hot milk

Put the steak in a blender. Blend until finely minced. Add remaining ingredients and blend until smooth.

Nutritional Information:      390 calories, 17 g total fat, 29 g total carbohydrate, 29 g protein per serving

Macaroni and Cheese
  • 1 cup baked macaroni and cheese
  • 1 cup hot milk

Add all ingredients to a blender. Blend well.

Nutritional Information:      570 calories, 27 g total fat, 60 g total carbohydrate, 20 g protein per serving

Meat Loaf

  • 3 ounces meatloaf
  • 1 small boiled potato
  • 1 small boiled carrot
  • 2 tablespoons brown gravy
  • 1 cup beef bouillon

Cut meatloaf, potato, and carrot into cubes. Put all ingredients into blender and blend until smooth.

Nutritional Information:      340 calories, 11 g total fat, 41 g total carbohydrate, 19 g protein per serving

Tuna Noodle Casserole

  • 1 cup tuna noodle casserole
  • 1 teaspoon lemon juice
  • 1 cup hot milk
  • 1 cup hot water

Put all ingredients into blender. Blend until smooth.

Nutritional Information:      580 calories, 28 g total fat, 46 g total carbohydrate, 36 g protein per serving

SOUPS

 

Condensed Soups

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

  • Strained beef with cream of onion soup, tomato soup, or cream of mushroom soup
  • Strained chicken with cream of chicken soup, cream of asparagus, or cream of celery soup

Tomato Cheese Soup

  • 1 can (10.5 ounces) condensed tomato soup
  • 1 can whole milk (see soup can directions)
  • ½ cup grated cheese

In saucepan, stir together soup and milk. Heat. Just before serving, add cheese and stir until melted. Yields two1 cup servings.

Nutritional Information:      280 calories, 16 g total fat, 19 g total carbohydrate, 19 g protein per serving

Chunky Soup

  • 1 pound ground beef
  • 1 medium onion
  • 1 package (12 ounces) elbow macaroni
  • 1 large can tomato juice
  • 2 small cans kidney beans

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 the mixture is too thick. Yields four 1 cup servings.

Nutritional Information:      748 calories, 22 g total fat, 87 g total carbohydrate, 52 g protein per serving

Potato Soup

  • 2 or 3 large potatoes or 1 cup mashed potatoes
  • 1½ cups milk
  • 1 teaspoon margarine
  • Dash of salt

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. Yields two 1 cup servings.

Nutritional Information:      550 calories, 9 g total fat, 104 g total carbohydrate, 17 g protein per serving
Cream of Pea Soup

  • 1 cup cooked peas
  • 1 cup hot milk
  • 1 teaspoon margarine
  • 3 saltine crackers
  • Salt to taste

Puree peas in blender. Add remaining ingredients and blend well. Yields two 1 cup servings.

Nutritional Information:      180 calories, 7 g total fat, 22 g total carbohydrate, 9 g protein per serving

Cheddar Cheese Soup

  • 1 can (11 ounces) cheddar cheese soup
  • 1 soup can milk (see directions on side of a soup can)
  • 1 teaspoon Worcestershire sauce

Place soup in saucepan. Gradually add remaining ingredients. Heat to serving temperature. Do not boil. Yields two 1 cup servings.

Nutritional Information:      245 calories, 13 g total fat, 25 g total carbohydrate, 10 g protein per serving

Pumpkin Soup

  • 1 tablespoon margarine
  • 2 tablespoons onion, finely minced
  • 2 cups cooked pumpkin, canned or fresh, thoroughly drained
  • 2 ½ cups chicken broth
  • 2 ½ cups milk
  • 1/8 teaspoon ground cloves
  • ½ teaspoon sugar
  • 1 teaspoon lemon juice
  • 2-3 drops Tabasco sauce
  • ½ teaspoon salt
  • ¼ cup half n' half

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. Yields five 1 cup servings.

Nutritional Information:      158 calories, 9 g total fat, 16 g total carbohydrate, 6 g protein per serving

Cream of Carrot Soup

  • 1 tablespoon margarine
  • 1 tablespoon flour
  • ½ teaspoon salt
  • 2 cups milk
  • 2 jars strained baby carrots
  • Pinch of nutmeg (optional)

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. Yields three 1 cup servings.

Nutritional Information:      247 calories, 10 g total fat, 32 g total carbohydrates, 8 g protein per serving

Shrimp Soup

  • ½ tablespoon margarine
  • ½ tablespoon flour
  • 1 cup milk
  • 1 can (4.5 ounces) shrimp, drained
  • Dash of Tabasco sauce

Heat margarine and flour in saucepan. Add remaining ingredients. Do not boil. Pour in blender. Blend until smooth.

Nutritional Information:    220 calories, 15 g total fat, 14 g total carbohydrate, 9 g protein per serving

Apple Peanut Butter Soup

  • 1 medium cooking apple, peeled, cored and diced (about 1 cup)
  • ¼ cup chopped celery
  • ¼ cup chopped onion
  • ¼ cup chopped carrot
  • 2 tablespoons margarine
  • 2 ½ cups milk, scalded
  • 6 tablespoons smooth peanut butter
  • ¼ teaspoon salt
  • Dash Worcestershire sauce
  • ½ teaspoon (or more to taste) brown sugar

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 sautéed vegetables, peanut butter, salt and Worcestershire sauce. Cover and blend until smooth. Pour this mixture into saucepan. Blend the rest of the hot milk, sautéed 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. Yields three 1 cup servings.

Nutritional Information:      423 calories, 31 g total fat, 26 g total carbohydrate, 15 g protein per serving

VEGETABLES & SALADS

Mashed Potatoes

  • ½ teaspoon salt
  • 2 cups milk
  • 2 tablespoons margarine
  • 1 cup instant mashed potato flakes

Combine salt, milk, and margarine in saucepan and simmer. Add instant potatoes and mix well. If too thick, add hot water to desired consistency. Yields four ½ cup servings.

Nutritional Information:      173 calories, 10 g total fat, 16 g total carbohydrate, 5 g protein per serving

Blended Vegetables

  • ½ cup cooked vegetables
  • 6 tablespoons milk or hot broth
  • Salt and pepper to taste

Place vegetables and liquid in blender. Cover. Process on low speed until smooth. To test if smooth, rub a small amount between your fingers. If any large particles can be felt, process again. Add salt and pepper to taste. Heat and serve.

Nutritional Information:      110 calories, 3.5 g total fat, 16 g total carbohydrate, 6 g protein per serving

Broccoli and Cheese

  • 8 ounces frozen broccoli in cheese sauce
  • 3 tablespoons milk or water

Cook broccoli as directed. Add milk or water. Blend until smooth.
Nutritional Information:      150 calories, 7 g total fat, 15 g total carbohydrate, 9 g protein per serving

Guacamole

  • 2 ripe avocados
  • 1 tomato
  • 1-2 tablespoons lemon juice
  • Garlic salt to taste

Peel avocados and cut into small pieces. Mash with a fork. Cut tomato into small pieces. Add lemon juice and garlic salt. Blend all ingredients until smooth. Yields six ¼ cup servings.

Nutritional Information:      113 calories, 10 g total fat, 7 g total carbohydrate, 1.5 g protein per serving

Spinach Soufflé

  • 1 package frozen spinach soufflé
  • ½ can cream of chicken or cream of mushroom soup

Cook spinach soufflé according to directions. Heat soup. Place cooked soufflé and hot soup in a blender and blend until smooth. Add water as needed to make more liquid. Yields 2.5 1 cup servings.

Nutritional Information:      212 calories, 13 g total fat, 16 g total carbohydrate, 8 g protein per serving

Cole Slaw

  • 2 cups finely chopped cabbage
  • 1 tablespoon of your favorite dressing
  • Salt to taste

Put cabbage in a blender with enough cold water to cover. Process on the chop cycle. Pour into a strainer and drain well. Put drained cabbage, dressing, and seasoning into a blender. Blend until cabbage is no longer visible. Yields four ½ cup serving.

Nutritional Information:      28 calories, 1.5 g total fat, 3.5 g total carbohydrate, 1 g protein per serving

Gelatin Salad

  • 2 tablespoons flavored gelatin powder
  • 1 cup boiling water
  • ½ cup fresh or cooked fruit

Put gelatin into boiling water. Stir until dissolved. Put gelatin and fruit into blender and blend until smooth. Let cool to a drinkable temperature. Drink warm. Yields two ½ cup servings.

Nutritional Information:      50 calories, 0 g total fat, 6.5 g total carbohydrate, 6.5 g protein per serving

Cottage Cheese and Fruit

  • 1 cup cottage cheese
  • ½ cup cooked or canned fruit
  • ½ cup fruit juice

Add all ingredients to a blender. Blend well.

Nutritional Information:      350 calories, 10 g total fat, 39 g total carbohydrate, 25 g protein per serving

Potato or Macaroni Salad

  • 1 cup potato or macaroni salad
  • 1 cup milk

Put the salad into a blender. Blend until smooth. Add milk and blend until liquid consistency. Yields three ½ cup servings.

Nutritional Information:      170 calories, 10 g total fat, 13 g total carbohydrate, 5 g protein per serving

BEVERAGES & SHAKES 

For the recipes below, combine the listed ingredients in blender, blend well, and enjoy!

Peachy Yogurt Drink 

  • 1 carton peach yogurt
  • 3 tablespoons cottage cheese
  • ¾ cup apple juice
  • 1/8 teaspoon cinnamon

Nutritional Information:         340 calories, 4 g total fat, 64 g total carbohydrate, 14 g protein per serving

Apricot Yogurt Drink

  • 1 carton of plain yogurt
  • 3 tablespoons of cottage cheese
  • 1 jar of strained baby fruit
  • ¾ cup apricot nectar
  • Dash of nutmeg

Nutritional Information:      340 calories, 8 g total fat, 56 g total carbohydrate, 14 g protein per serving

Banana Fruit Yogurt Drink 

  • 1 carton of plain yogurt
  • 3 tablespoons of cottage cheese
  • 1 medium ripe banana
  • ½ cup milk or fruit juice
  • 2 tablespoons honey
  • 2 tablespoons lemon juice

Nutritional Information:      510 calories, 12 g total fat, 85 g total carbohydrate, 18 g protein per serving

Eggnog Yogurt Drink

  • 1 carton vanilla yogurt
  • ½ cup milk
  • ½ cup grape juice
  • ¼ cup liquid egg substitute
  • Dash of nutmeg

Nutritional Information:      400 calories, 9 g total fat, 56 g total carbohydrate, 23 g protein per serving

Peach Cooler

  • ¾ cup cold milk
  • ½ cup chilled peaches, canned or fresh
  • 2-3 drops almond extract
  • ½ cup vanilla ice cream

Nutritional Information:      280 calories, 14 g total fat, 32 g total carbohydrate, 9 g protein per serving

Chocolate Peanut Butter Drink

  • 1 cup milk
  • ½ cup ice cream
  • 2 tablespoons peanut butter
  • 1 tablespoon chocolate syrup

Nutritional Information:      530 calories, 33 g total fat, 45 g total carbohydrate, 19 g protein per serving

Egg Nog

  • ½ cup half and half
  • ½ cup pasteurized egg substitute
  • 2 tablespoons corn syrup
  • ½ teaspoon vanilla

Nutritional Information:      380 calories, 18 g total fat, 38 g total carbohydrate, 19 g protein per serving

Chocolate Egg Nog

  • ¼ cup egg substitute
  • ¾ cup milk
  • ½ teaspoon vanilla extract
  • 2 teaspoons sugar
  • 2 tablespoons chocolate syrup

Nutritional Information:      310 calories, 9 g total fat, 42 g total carbohydrate, 14 g protein per serving

Prune Nog

  • 1 cup milk
  • 1 jar strained baby prunes
  • 1/8 teaspoon cinnamon

Nutritional Information:      270 calories, 9 g total fat, 39 g total carbohydrate, 9 g protein

Milk and Fruit Shake

  • ½ cup fresh or frozen fruit (bananas or peaches)
  • 1 cup milk

If you use berries, strain to remove all seeds.

Nutritional Information (using bananas):  220 calories, 9 g total fat, 28 g total carbohydrate, 9 g protein per serving

Super Banana Shake

  • 1 scoop vanilla ice cream
  • ¼ cup half n’ half
  • 1 tablespoon dry milk powder
  • ½ ripe banana

Nutritional Information:      300 calories, 16 g total fat, 35 g total carbohydrate, 7 g protein per serving

Sherbet Shake

  • ½ cup ginger ale
  • ½ cup orange sherbet
  • 2 tablespoons corn syrup
  • 1 tablespoon vegetable oil

You may substitute Kool-aid or other carbonated beverages in place of ginger ale.

Nutritional Information:      390 calories, 15 g total fat, 65 g total carbohydrate, 1 g protein per serving

Mocha Shake

  • 1 teaspoon instant coffee powder
  • 2 tablespoons chocolate syrup
  • Dash of cinnamon
  • 1 cup milk

Nutritional Information:      260 calories, 9 g total fat, 36 g total carbohydrate, 9 g protein per serving
Super Chocolate Shake

  • ½ cup vanilla ice cream
  • ¼ cup corn syrup
  • 2 tablespoons milk
  • 1 tablespoon vegetable oil
  • 1 tablespoon chocolate syrup

Nutritional Information:      560 calories, 23 g total fat, 93 g total carbohydrate, 4 g protein per serving

Super Chocolate Drink

  • ½ cup whole milk
  • ¼ cup corn syrup
  • 2 tablespoons vegetable oil
  • 1 teaspoon chocolate syrup or other flavor

Combine all ingredients. Stir well.

Nutritional Information:      570 calories, 33 g total fat, 73 g total carbohydrate, 4 g protein per serving

Cocoa Diablo

  • 1 tablespoon sugar
  • 1 tablespoon cocoa powder
  • 1 tablespoon instant coffee
  • Dash of cinnamon
  • 1 cup milk

Combine sugar, cocoa, coffee and cinnamon in a saucepan. Mix well. Add milk and stir until dry ingredients are dissolved. Heat to serving temperature, stirring frequently. Do not boil.

Nutritional Information:      220 calories, 10 g total fat, 28 g total carbohydrate, 9 g protein per serving

  

DESSERTS 

Cake and Ice Cream

  • 1 small piece of iced cake
  • 1 small scoop of ice cream, no nuts
  • ¼-1/2 cup milk

Blend cake and ice cream. Add milk and blend until smooth. Add additional milk if too thick.

Nutritional Information:      530 calories, 26 g total fat, 69 g total carbohydrate, 8 g protein per serving

Fruit Cobbler

  • 1 cup fruit cobbler
  • 1 cup milk

Blend cobbler until smooth. Add milk and blend until liquid consistency.

Nutritional Information:      660 calories, 22 g total fat, 105 g total carbohydrate, 15 g protein per serving

Blended Canned or Fresh Fruits

  • ¾ cup canned or cooked fruit
  • 2 tablespoons syrup from fruit or fruit juice

Place all ingredients in a blender. Cover. Process on low speed until smooth. Serve cold.

Nutritional Information:      120 calories, 0 g total fat, 33 g total carbohydrate, 1 g protein per serving

Yogurt n’ Fruit

  • 4 ounces yogurt
  • 1 banana
  • 8 ounces strawberries
  • 3 tablespoons milk

Add all ingredients to a blender. Blend until smooth. Strain mixture through strainer or sieve to remove all seeds. Chill seedless mixture. Yields three ½ cup servings.

Nutritional Information:      93 calories, 2 g total fat, 18 g total carbohydrate, 3 g protein per serving

Peaches and Cream

  • 1 jar strained baby peaches
  • 1 cup ice cream
  • Pinch of nutmeg
  • 1/8 teaspoon almond extract

Blend all ingredients together. Serve chilled. 

Nutritional Information:      290 calories, 15 g total fat, 38 g total carbohydrate, 5 g protein per serving

Fruit and Gelatin Whip

  • 1 jar strained baby fruit
  • ½ cup gelatin, warm
  • Whipped cream topping

Dissolve flavored gelatin in boiling water according to package instructions. Put ½ cup warm gelatin and baby fruit into blender and blend until smooth. Add whipped cream to taste. Serve warm.

Nutritional Information:      170 calories, 2 g total fat, 35 g total carbohydrate, 2 g protein per serving

Strawberry Cheesecake

  • 1 piece of cheesecake
  • ½ cup milk
  • 2 tablespoons strawberry jam

Put jam through strainer or sieve to remove seeds. Put seedless jam, milk, and cheesecake into blender and process until smooth. Add more milk if necessary.

Nutritional Information:      430 calories, 22 g total fat, 52 g total carbohydrate, 8 g protein per serving

Recipes originally appeared in the Journey Guide Patient Handbook developed by the Ireland Cancer Center at University Hospitals.

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