The Best Immersion Blender Is so Much More Than a Blender
Updated: Mar. 26, 2020Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
The best immersion blender out there does a lot more than puree. Find out why our Test Kitchen chose this brand (and what fancy attachments come right in the box).
Finding the Best Immersion Blender
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.
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: How smoothly could the blender puree fresh, chopped tomatoes?
- Whipping: How well and how quickly could the blender whip heavy cream?
- Emulsifying: How well did the blender create an emulsified vinaigrette?
- Price: Is the product affordable? Was the performance reflected in the price?
The Best Immersion Blender: Cuisinart Smart Stick Variable Speed Hand Blender
This test was close. Many of the immersion blenders we tested performed well, which meant our Test Kitchen’s decision came down to small features and minuscule differences in performance. That being said, our experts were still unanimous in choosing a winner: Cuisinart’s Smart Stick Variable Speed Hand Blender ($70).
Features We Loved
- Variable speed dial: With Cuisinart’s hand blender, you can incrementally adjust the speed with the dial located on the wand. This is nice if you’re looking to have a bit more control.
- Snap-on feature: Unlike most hand blenders that require you to twist and lock the attachments in place, Cuisinart’s attachments simply snap onto the motorized handle. Our food stylists found this—along with the push-button release—to be a really handy feature.
- Attachments: What our food stylist Josh Rink loved most about Cuisinart’s hand blender was that it was so much more than a blender! This model comes with the standard attachment as well as a whisk and a mini food processor attachment—not to mention a tall and narrow blending vessel. These bonus pieces make this immersion blender even more of a kitchen multitasker.
Purchase the Cuisinart Smart Stick Variable Speed Hand Blender.
How It Performed
In the tests, Cuisinart just edged out its competitors with its performance. When it came to pureeing tomatoes, this Cuisinart immersion blender got them nice and smooth, making they were fit for tomato soup in seconds. As for the cream, it was whipped and ready for dessert in 35 seconds flat!
What our Test Kitchen really liked though, was how easily this immersion blender made a tasty dijon vinaigrette. Whisking together salad dressings by hand into that picture-perfect emulsion is hard work. Just a few pulses of the blender and it’s done! It’s just the tool to have if you love topping your favorite salad with a homemade dressing.
Considering its performance and all the added bonuses, like the mini food processor attachment (great for mincing garlic) and whisk, our Test Kitchen thought this gadget was worth the $60 price.
We Also Recommend…
Out of all of the products we tested, there were three other immersion blenders that nearly hit the mark. If you can’t get your hands on our #1 pick, our Test Kitchen is confident that you’d be happy with these picks, too.
Best for Emulsifying: KitchenAid 2-Speed Hand Blender ($50, left):
This model received praise for its functionality and style. The two-speed immersion blender ran smoothly and quietly, emulsifying vinaigrette with ease. Plus, the blender comes in over a dozen fun colors. However, when it came to swapping out attachments, our test cooks found it tricky to properly lock in the wand’s components.
Best for Whipping: Chefman 300-Watt Hand Blender ($37, middle):
Like the Cuisinart Smart Stick, this immersion blender from Chefman included nifty accessories like a whisk attachment and mini food processor. The blender was a little less powerful than other brands on our list, which means it’s better for jobs like whipping cream or pureeing soft foods.
Best for Pureeing: Braun MQ505 Multiquick Hand Blender ($55, right):
Braun is a favorite brand of Prep Kitchen Manager, Catherine Ward, who has owned the same Braun immersion blender for nearly 20 years! This model quickly pureed the tomatoes for a silky, smooth soup and comes with a whip attachment to make whipped cream with ease.
What to Make with an Immersion Blender
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
Slow-Cooker Creamy Cauliflower Soup
I 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 Butter
Being 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 Soup
This 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 Soup
My 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 Gravy
You 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, roasted veggies—pretty much anything goes. —Kathryn Conrad, Milwaukee, Wisconsin
Parsnip & Celery Root Bisque
Here’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 Soup
After 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 Chicken
Springtime brings back memories of 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 Soup
I 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 & Crab
Many 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
Wasabi Monte Cristo
I love Monte Cristo sandwiches, but I wanted to try it with some healthier ingredients. The spicy wasabi and sweet mango are a tasty twist on the traditional sandwich. —Susan Riley, Allen, Texas
Pea Soup with Quinoa
This 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
Cheddar Pear Soup
Pears and sharp cheddar have always been one of my favorite flavor combos. This recipe brings the two together in a creamy, delicious soup. I like to serve it with a warm baguette and fresh fruit for lunch or a light supper. —Trisha Kruse, Eagle, Idaho
Slow-Cooker Pear Butter
This 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 Soup
I 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 Soup
I 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 Soup
Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. This can easily be doubled if you're feeding a crowd. Once you've tried it, try mixing it up—add save or savory with the thyme or replace it with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California
Red-Eye Barbecue Sauce
I 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 Soup
Everyone 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 Soup
When 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 Soup
For 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 Park, New Jersey
Autumn Bisque
I 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
Cheddar, Corn & Potato Chowder
Curry gives this just the right amount of zip without being overpowering. I especially like all the veggies in the recipe. My kids always loved it, even when they were young, and I always had to make a double or triple batch to make sure we had enough leftovers.—Becky Ruff, McGregor, Iowa
Moroccan Cauliflower and Almond Soup
This soup tastes rich and decadent, but is really very healthy! Bonus—it's vegan, and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas
Loaded Potato-Leek Soup
When 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 Soup
This 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 Soup
Here's my go-to recipe for family and friends' get-togethers. One time, my niece devoured three bowls of it and we had to stop her from a fourth so others could have one last spoonful! —Sharon Verea, Thomasville, Georgia
Summer Squash & White Bean Soup
I 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 Soup
On 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 Soup
I 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 Soup
Roasting 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 Soup
There's no mistaking that savory is the main herb seasoning this rich and creamy soup.
Spiced Butternut Squash Soup
“I like making this recipe year round, but it's best in the fall and winter months when butternut squash is in season. I love it because it's hearty and filling, but very healthy as well as easy to make. Serve it with some good crusty bread!” Julie Hession - Las Vegas, Nevada
Cheddar Cauliflower Soup
Cauliflower is often last on the list of vegetables my family will eat, but they adore this creamy, savory soup with tender leeks and shredded cheddar cheese. If you puree the soup in a blender, be sure to work in batches leave some space between the lid and the jar for steam to escape. —Kristin Rimkus, Snohomish, Washington
Smooth & Creamy Pumpkin Soup
My mother-in-law shared this recipe with me. She doesn't cook anymore, so now I make it for her, and she enjoys eating it as much as I enjoy making it. The pumpkin flavor brings a little Thanksgiving to any meal. —Helen Espinosa, Miami, Florida
Mushroom & Broccoli Soup
One 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
Emerald Isle Pea Soup with Tarragon Cream
This elegant and easy soup evokes memories of our honeymoon in Ireland and has become a true family favorite. The tarragon spice makes it taste so bright and springy. —Sharon Marks, Waukesha, Wisconsin
Spicy Sweet Potato & Chickpea Soup
I love hearty, healthy entree soups, and a bowl of this southwestern sweet potato-soup really satisfies. I add a can of chickpeas for protein, making it ideal for an easy dinner. And it reheats and even freezes beautifully, so I often make a double batch. —Jennifer Fisher, Austin, Texas
How to Care for Your Immersion Blender
When it comes to taking care of the Cuisinart immersion blender, it’s pretty simple—all the parts (except the motorized base) are dishwasher safe. But if you really want to go the extra mile to keep your hand blender clean, use a cotton swab dipped in soapy water to clean around those hard-to-reach areas.
How We Test Products
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