For many folks, an immersion blender might seem like just another one-use gadget, but our Test Kitchen can assure you that this small tool is not just a one-trick pony. A good immersion blender can smooth out soups and sauces, but it also can puree, emulsify and even whip (yes, you should be making your own whipped cream). And if you find the right one, it might even come with a few extras to chop and mince.
Learn more about how to use an immersion blender.
How Our Test Kitchen Found the Best Immersion Blender
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This being said, it’s hard to know which one on the department store shelf can promise you the best butternut squash soup. That’s why our Test Kitchen experts gathered all the most popular brands and reviewed them. After weeks of using them in our kitchens, we had a good feeling about some brands, but to be absolutely sure, we conducted a few tests to see how the immersion blenders stacked up:
- Pureeing:Â How smoothly could the blender puree fresh, chopped tomatoes?
- Whipping:Â How well and how quickly could the blender whip heavy cream?
- Emulsifying:Â How well did the blender create an emulsified vinaigrette?
- Price: Is the product affordable? Was the performance reflected in the price?
Learn more about our rigorous testing process.
Our Test Kitchen-Preferred Immersion Blenders
We did a lot of pureeing, whipping and emulsifying for this test—and a few brands rose to the top.
The Best Overall Immersion Blender: Cuisinart Smart Stick Variable Speed Hand Blender
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Our Test Kitchen’s favorite immersion blender was so much more than just an immersion blender. The Cuisinart Smart Stick Variable Speed Hand Blender delivered in all of our tests and then some.
Using just the basic blender attachment, the Cuisinart immersion blender sailed through every test our Test Kitchen could throw its way. Soup was silky smooth, whipped cream was ready to top homemade desserts in 35 seconds flat (wow!) and our from-scratch vinaigrette was ready with just a few pulses of this powerful gadget.
Outside of its phenomenal performance using just the standard attachment, our kitchen experts loved experimenting with the whisk and food processor add-ons. The whisk was nice, but our kitchen really loved the mini food chopper. It was super convenient for mincing garlic, chopping nuts and pulsing egg yolks for homemade deviled eggs.
- Attachments:Â Whisk and mini food processor included
- Additional features:Â Continous blend or pulse modes, simple snap-on attachments with push-botton release
- Price:Â $60
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Most Stylish: KitchenAid 2-Speed Hand Blender
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If you have a colorful KitchenAid stand mixer on your counter, you might just want your immersion blender (and hand mixer and food processor) to match. And you can live that color-coordinated dream with the KitchenAid Hand Blender.
But don’t worry—this blender is more than just looks. This two-speed stick blender ran smoothly and quietly, emulsifying vinaigrettes with ease. And its powerful motor is great for making quick smoothies or even pureeing produce for homemade baby food.
- Attachments: No additional attachments available
- Additional features:Â Comes in 12 popular KitchenAid colors
- Price:Â $60
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Best for Soups and Purees: Braun Multiquick Hand Blender
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If you’re a big fan of creamy soups and smoothies, you need a blender to tackle the job. The good news is you don’t need to take up counter space with a big ol’ blender; the Braun Multiquick Hand Blender is up to the task.
This easy-to-use, two-speed blender tackled our tests with ease. Tomatoes were quickly pureed for a smooth tomato soup—the same went for butternut squash and peas. Our Test Kitchen loved how powerful the Braun stick blender was—and the extra attachments are also handy for chopping nuts or whipping cream.
- Attachments:Â Whisk attachment included, mini food processor and masher attachments also availale
- Additional features:Â Soft grip handle, one-click attachments
- Price:Â $60
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Best Budget Option: Chefman Electric Immersion Blender
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If you think you’ll only use an immersion blender occasionally (or just want to save a little money), you can still get a dynamite hand blender. That option is the Chefman Electric Immersion Blender.
This hand blender performed well in our tests for pureeing soft foods and whipping cream with ease. Plus, our testers enjoyed the slow trigger release function which allows you to build up and reduce speed slowly (no drastic jumps from off to high speed!).
Bear in mind, though, that as a budget option, this blender wasn’t as powerful as other blenders. That doesn’t mean it’s not a valuable addition to your kitchen; it just means that it might take you a bit longer to puree fruits or blend your cream soups.
- Attachments:Â No additional attachments available
- Additional features: Dishwasher-safe removable parts, slow trigger release
- Price:Â $30
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How to Make the Most of Your Immersion Blender
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Many folks have immersion blenders tucked away on a shelf but fail to use them often. (How many of us are guilty of using a hand mixer or a blender for everything?) But it’s time to think again. Immersion blenders—with or without the fancy added attachments—are incredibly versatile. Stick blenders are our Test Kitchen staff’s go-to tool for making smooth soups, like this cauliflower chicken cordon bleu soup. But you can make so much more, like gravies, butters and sauces. Check out all of our best recipes to make with an immersion blender.
Chicken Cordon Bleu Soup
This is a wonderful addition to potlucks, and it comes together so easily! Cauliflower makes a nice, extra creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon. —Heidi Der, Stow, Ohio
Go to Recipe
Slow-Cooker Butter ChickenI spent several years in Malaysia eating a variety of Middle Eastern and Southeast Asian food. This was one of my favorite dishes! There are many versions of butter chicken, but this is similar to the Middle Eastern version I had. —Shannon Copley, Upper Arlington, Ohio
Vegan Potato Leek SoupThis vegan potato leek soup uses starchy potatoes to thicken and create a creamy consistency, so there's no need to stir in cream at the end. Top with green onions, chives or your favorite vegan shredded cheese before serving. —
Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pumpkin-Coconut SoupThai food lovers will go crazy for this soup. It has a deep flavor from the combination of onion, coconut milk and spices. —Susan Hein, Burlington, Wisconsin
Patatas BravasPatatas bravas (which means "spicy potatoes") is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. —
Taste of Home Test Kitchen, Milwaukee, Wisconsin
Easy Butternut Squash SoupWhen the weather turns cold, get cozy with a bowl of this butternut squash soup. This recipe is super easy. The cream adds richness, but if you're looking to cut calories, it can be omitted. —
Taste of Home Test Kitchen, Milwaukee, Wisconsin
Slow-Cooker Creamy Cauliflower SoupI love indulgent cream soups but not the fat that goes along with them. In this healthier version, the soup's velvety texture makes it feel rich and the spicy kick warms you up in a flash. —Teri Rasey, Cadillac, Michigan
Pressure Cooker Nutty Apple ButterBeing a New England native, I love apple-picking season. Grab some apples and peanut butter to make this creamy PB&J riff. Dunk in sliced fruit or graham crackers, or spread it on a sandwich. —Brandie Cranshaw, Rapid City, SD
Sweet Potato and Crab SoupThis sweet and savory soup is quick and easy to prepare. You can substitute butternut squash or pumpkin for the sweet potatoes, depending on what you have on hand. —Judy Armstrong, Prairieville, Louisiana
Simple Asparagus SoupMy family and friends love this soup. It's elegant and unusual, but the hardest part of making it is occasional stirring. —Kathryn Labat, Raceland, Louisiana
Apple GravyYou might want to make a double batch of this rich apple gravy. Yep, it's sensational with beef, but you've gotta try it on mashed potatoes, chops and roasted veggies, too. —Kathryn Conrad, Milwaukee, Wisconsin
Parsnip & Celery Root BisqueHere’s a simple yet elegant soup for fall and winter. Everyone enjoys the smooth texture and earthy veggies. For a colorful garnish, sprinkle on chives and pomegranate seeds. —Merry Graham, Newhall, California
Satisfying Tomato SoupAfter craving tomato soup, I decided to make my own. My sister Joan likes it chunky-style, so she doesn't puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario
Rhubarb-Apricot Barbecued ChickenSpringtime brings back memories of the rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up. —Laurie Hudson, Westville, Florida
Creamy Butternut Squash & Sage SoupI recently started experimenting with new soup recipes, and finally created a rich squash version that omits heavy cream altogether, making it a healthier way to curb my creamy-tooth. —Nithya Kumar, Davis, California
Split Pea Soup with Bacon & CrabMany split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step farther—add crabmeat. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. —Stephen Exel, Des Moines, Illinois
Pea Soup with QuinoaThis soup is low in fat, high in fiber, and has a fantastically fresh flavor and wonderful texture. Best of all, it’s so simple to make. —Jane Hacker, Milwaukee, Wisconsin
Slow-Cooker Pear ButterThis is a tasty spread for toast, muffins, biscuits or any of your favorite breads. It is easy to make and has a rich pear flavor with hints of cinnamon, star anise and lemon. —Geraldine Saucier, Albuquerque, New Mexico
Butternut Squash and Carrot SoupI got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. —Pat Roberts, Thornton, Ontario
Creamy Mushroom-Thyme SoupI pick the mushrooms for this soup in the beautiful forests of the Pacific Northwest. There is nothing like harvesting fresh ingredients all by yourself, surrounded by nature. It's a spiritual thing! —Kristy Arnett, Stevenson, Washington
Slow-Cooker Butternut Squash SoupMuch of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California
Red-Eye Barbecue SauceI made this recipe for an assignment in culinary school—my first time making barbecue sauce. I have to say, it was the best barbecue sauce I had in a long time! The hint of coffee livens up the sweet barbecue sauce perfectly. —Evan Haut, Canton, Ohio
Pico de Gallo Black Bean SoupEveryone at my table goes for this feel-good soup. It is quick when you’re pressed for time and beats fast food, hands down. —Darlis Wilfer, West Bend, Wisconsin
Roasted Cauliflower & Red Pepper SoupWhen cooler weather comes, soup is one of our favorite meals. I developed this recipe for my husband and me. I wanted it to be a healthier version of all the cream-based soups out there. After a bit of trial and error, this is the keeper. —Elizabeth Bramkamp, Gig Harbor, Washington
Spinach and White Bean SoupFor me, soup is love, comfort, happiness and memories. With all its veggies and beans, this one appeals to my kitchen-sink style of cooking. —Annette Palermo, Beach Haven, New Jersey
Autumn BisqueI like cozy comfort soups that taste creamy—without the cream. This one’s full of good stuff like rutabagas, leeks, fresh herbs and almond milk. —Merry Graham, Newhall, California
Moroccan Cauliflower and Almond SoupThis soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas
Loaded Potato-Leek SoupWhen I was a child, my mother made potato and onion soup because it was affordable and fast. I’ve trimmed the calories, but it’s still a comforting family favorite. —Courtney Stultz, Weir, Kansas
Spiced Sweet Potato SoupThis Thanksgiving serve your spuds as soup. It makes a unique first course, and guests will love the creamy texture and flavors of ginger, cinnamon and curry. —Lisa Speer, Palm Beach, Florida
Creamless Creamy Squash SoupHere's my go-to recipe for get-togethers with family and friends. Everyone asks for seconds, and they can't believe they are eating something so healthy and vegetarian! It's also a hearty dish for those with food allergies. —Sharon Verea, Thomasville, Georgia
Summer Squash & White Bean SoupI love using summer squash in soups. This dish is hearty as is, but stir in chopped ham for an extra wallop of flavor. Serve it warm or chilled. —Sara Hornbeck, Knoxville, Tennessee
Creamy Root Veggie SoupOn chilly nights, we fill the pot with parsnips and celery root for a smooth, creamy soup. Garlic, bacon and fresh thyme make it even better. —Sally Sibthorpe, Shelby Township, Michigan
Slow-Cooker Sweet Potato SoupI love that I can top this creamy soup with anything my heart desires, which means I can eat it several days in a row without ever having to have it the same way twice. You can substitute fresh onions and celery in this recipe if you prefer, but using the dried version makes it easy to throw together on a weekday morning. —Colleen Delawder, Herndon, Virginia
Roasted Autumn Vegetable SoupRoasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. —Stephanie Flaming, Woodland, California
Savory Leek SoupThere's no mistaking that savory is the main herb seasoning this rich and creamy soup. —Eleanor Davis, Pittsburgh, Pennsylvania
Spicy Sweet Potato Kale Cannellini SoupThis cross between a soup and a stew fits the meatless Monday bill quite nicely. It warms you right up, and satisfies without leaving you overstuffed. —Marybeth Mank, Mesquite, Texas
Mushroom & Broccoli SoupOne of my girls won’t eat meat and the other struggles to get enough fiber. This recipe is a perfect way to give them what they need in a dish they love to eat. I save my broccoli stems in the freezer until I have about two small bags, and then I make soup. —Maria Davis, Flower Mound, Texas
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