Since this soup was made with water, and not broth, and then pureed to a smooth texture, this is a more delicate soup dominated by the pure flavor of the vegetables themselves. I pureed this soup with a Vitamix, but you could certainly use a food mill, or a regular blender, with lesser power than the Vitamin. Be careful when pureeing your soup in a blender, and only partially fill the blender. Also make sure the lid has an open vent hole to let the steam escape. Otherwise, the contents may explode, burn you, and create a mess.