The Best Blenders, According to Our Test Kitchen
Updated: Feb. 05, 2021Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Our experts tested out the top blender brands to find the best blenders for smoothies, soups, crushed ice and more.
Whether you’re a smoothie fanatic, milkshake aficionado or a homemade soup lover, you need a good blender to help you whip up your favorite blender recipes at home. But with so many different models on the market, it can be hard to know which blenders will be strong enough to crush ice or nuts, and smooth enough to puree vegetables for soups and sauces.
While our blender buying guide is a great place to start, our Test Kitchen also evaluated the top models to find the best blenders for all of your blending needs.
How We Found the Best Blender
Our food stylists and cooks regularly used five of the most popular blenders over the course of several months. Then, to see how the blenders stacked up head-to-head, they put each machine through a series of tests and evaluated them according to these standards:
- Blending: How well did each blender whip up a kale smoothie? Was the liquid frothy and full of air bubbles? Were there large pieces remaining?
- Pureeing: How long did the blenders take to puree a batch of butternut squash soup? Was the final result smooth?
- Crushing: How long did each blender take to crush ice for a frozen drink? Did the blades get stuck?
- Power: How many watts does each blender have? Do they have horsepower?
- Price: Are the blenders affordable? Does the price reflect the performance?
After subjecting the blenders to our rigorous testing process, we felt confident that we could identify the best blenders for mixing up smoothies, pureeing soups, crushing ice and more.
Our Test Kitchen-Preferred Blenders
Among the five blenders our experts tested, one model stood out from the rest as the best all-around blender. But if you only need a blender for one particular use—for example, to make smoothies or to whip up homemade soups—we have recommendations for three other models that will help you get the job done.
Best Blender Overall: Vitamix Explorian Blender
The Vitamix Explorian Blender beat out every other model with a five-star review from our Test Kitchen. Our experts loved its variable 10-speed controls, aircraft-grade steel blades, powerful motor and self-cleaning system. We also love that while it can hold plenty of liquid, the entire machine and all of its parts comfortably fit into a kitchen cabinet.
This blender impressed our food stylists and cooks at every turn. It was one of the few blenders that whipped up a healthy kale smoothie to perfection, producing a smooth, completely emulsified drink without excess air bubbles. It also turned out velvety butternut squash soup and crushed ice into snow-cone consistency—one of the most difficult challenges for any blender. The ice got stuck once or twice during the process, but the tamper made it easy to get the cubes whirring again.
The only drawback to this blender is the price. It’s a major investment for a small appliance, although you can often find it on sale for less. But for folks that reach for their blender often, it’s worth every penny.
- Size: 48 ounces
- Power: 1,440 watts
- Speed settings: 10
- Price: $349.95
Best Blender for Smoothies: KitchenAid High Performance Series Blender
The KitchenAid High Performance Series Blender is the most powerful blender we tested. Our experts thought it was the best blender for homemade smoothies because the kale smoothie emulsified just right—staying thick, creamy and smooth with no separation. According to one member of our Test Kitchen, this model whipped up a smoothie that had a superior consistency compared to the smoothies made in other blenders.
With a wide range of variable speeds, stainless-steel blades and large capacity, this KitchenAid blender was a close second behind the Vitamix. Like the Vitamix, it also comes with a tamper to push ingredients into the blender jar.
- Size: 60 ounces
- Power: 1,800 watts
- Speed settings: 9
- Price: $289.99
Best Blender for Crushing Ice: Ninja Professional Blender
You can’t beat the Ninja Professional Blender‘s affordability for a 1,000-watt motor. It handled the ice-crushing and soup-blending well, but left the kale smoothies a little too grainy. Its multiple blades blocked ingredients from falling to the bottom, and sometimes the blade fell out while pouring.
Overall, this was the ice-crushing champion, so it’s a great option if you love to make cold treats like snow ice cream or a classic snow cone (try this Fuzzy Navel Snow Cone Syrup). As the largest blender we tested, this model is also great for whipping up big batches.
- Size: 72 ounces
- Power: 1,000 watts
- Speed settings: 4
- Price: $89.99
Best Blender for Pureeing Soup: NutriBullet Pro 900
The NutriBullet Pro 900 makes silky homemade soup in seconds. This little blender pureed the butternut squash evenly and without any large chunks for a super-smooth texture. Alternatively, immersion blenders are another great tool for making homemade soups.
When it came to smoothies and crushed ice, the NutriBullet’s 900-watt motor fell short, leaving behind a few larger pieces of ice and a frothier smoothie. However, this blender’s accessories, including two 32-ounce cups and three types of lids, make it a convenient choice for those on the go.
- Size: 32 ounces
- Power: 900 watts
- Speed settings: 3
- Price: $79.99
What to Make with Your Blender
Our Test Kitchen’s favorite blender recipe is this Berry Smoothie Bowl, but you can make so much more with your trusty blender. It’s just the tool you need to make smooth soups like this Contest-Winning Roasted Tomato Soup, and it’s great for whipping up sauces quickly—try it out on this Cod with Hearty Tomato Sauce recipe.
Blending food can be a messy business, so it’s important to learn how to clean a blender so you can keep this go-to appliance clean. After each use, wash the inside of the jar with soap and water and wipe down the outside with a damp cloth.
Berry Smoothie Bowl
We turned one of our favorite smoothies into a smoothie bowl and topped it with even more fresh fruit and a few toasted almonds for a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Chipotle Butternut Squash Soup
My hearty soup uses herbs and vegetables from the garden along with convenient pantry items, so it’s easy, fast and mostly fresh. Your family will devour it. —Roxanne Chan, Albany, California
Pork Tacos with Mango Salsa
I've made quite a few tacos in my day, but you can't beat the tender filling made in a slow cooker. These are by far the best pork tacos we've had—and we've tried plenty. Make the mango salsa from scratch if you have time! Yum. —Amber Massey, Argyle, Texas
S'mores Milk Shake
When cabin fever hits, we whip up a beverage that tastes like s’mores. Oven-toasted marshmallows and a blender make it happen. —Sarah McKenna, Centennial, Colorado
Homemade Spicy Hot Sauce
I created this spicy recipe one day using what I had available from my garden: hot peppers, carrots, onions and garlic. The carrots make this recipe stand out. —Carolyn Wheel, Fairfax, Vermont
Peach-Chipotle Baby Back Ribs
My son and I collaborated in the kitchen one day to put our own unique twist on classic baby back ribs. We added a sweet peachy glaze and a little heat with chipotle peppers. It was a great bonding experience, and now we have a keeper recipe for fall-off-the-bone ribs. —Rebecca Suaso, Weaverville, North Carolina
Grilled Eggplant Panini with Basil Aioli
I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. —Joseph A. Sciascia, San Mateo, California
Spiced Pumpkin Coffee Shakes
The winter holidays are my favorite time of year, and this spiced pumpkin drink is one reason I love the season so much. If you don't have a coffee maker, it's OK to use instant coffee—just make it stronger. —Kathie Perez, East Peoria, Illinois
Cod with Hearty Tomato Sauce
My father made up this sweet, flavorful recipe for my mother when he took over the cooking. We serve it with whole wheat pasta or brown rice. —Ann Marie Eberhart, Gig Harbor, Washington
Berry Breakfast Parfaits
Expecting brunch company, but short on time? My quick, delicious and beautiful parfaits are the perfect solution. Feel free to mix and match your favorite berries. —Lisa Speer, Palm Beach, Florida
Pronto Potato Pancakes
Pancake lovers know these fluffy delights are not just for breakfast. Try serving these savory ones as a side dish with any main, or enjoy them solo topped with some homemade applesauce. They will not disappoint. —Darlene Brenden, Salem, Oregon
Horchata
In this Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your preference, you can use more or less water for a thinner or creamier beverage. —James Schend, Pleasant Prairie, Wisconsin
Makeover Traditional Cheesecake
Though softer than a full-fat cheesecake, this lightened-up dessert has all of the original's delectable flavor. It's sure to make any special event more festive. —Anne Addesso, Sheboygan, Wisconsin
Fennel Carrot Soup
This soup is perfect as a first course for a special-occasion dinner. It gets its delicious flavor from toasted fennel seeds—a pleasant complement to the carrots, apple and sweet potato. —Marlene Bursey, Waverly, Nova Scotia
Butternut Squash and Sausage Stuffed Shells
I rarely invite friends for dinner without someone requesting this easy pasta casserole. The sweet squash complements the spicy sausage, and the creamy goat cheese makes it all just melt in your mouth! You can substitute manicotti or even rolled lasagna noodles for the shells. The stuffed shells and sauce can be prepared a day ahead and assembled just before baking. —Taylor Hale, Sonoma, California
Ginger Salmon with Cucumber Lime Sauce
Lime with ginger is a favorite flavor combo for me, especially with grilled salmon. So good. Even with the cucumber sauce, this recipe is easy, too. —Noelle Myers, Grand Forks, North Dakota
Yogurt Breakfast Drink
Sleepyheads will savor this dreamy smoothie. Simply blend yogurt, milk and orange juice concentrate for a fresh start to your day. —Renee Gastineau, Seattle, Washington
Old-World Puff Pancake
My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. —Auton Miller, Piney Flats, Tennessee
Creamy Seafood Enchiladas
Shrimp and crab plus a flavorful sauce add up to outstanding enchiladas. I made them for an annual fundraiser, and now they’re always in demand. Spice up the recipe to your taste by adding more green chiles and salsa. —Evelyn Gebhardt, Kasilof, Alaska
Strawberry Watermelon Slush
We like to relax on the back porch with glasses of my slush after a long, hot day. Strawberries and watermelon blend up with lemon juice and sugar for an instant refresher. —Patty Howse, Great Falls, Montana
Bananas Foster Baked French Toast
Mmm…bananas Foster for breakfast! This yummy baked French toast serves up all the taste of the spectacular dessert in fine fashion. —Laurence Nasson, Hingham Massachusetts
Traditional Meat Loaf
Topped with a sweet sauce, this traditional meat loaf recipe tastes so good that you might want to double it so everyone can have seconds. It also freezes well. —Gail Graham, Maple Ridge, British Columbia
Hearty Taco Chili
Ranch dressing mix and taco seasoning give extra special flavor to my hearty chili. Folks will come back for seconds. —Julie Neuhalfen, Glenwood, Iowa
Herbed Turkey Breasts
Tender, moist turkey breast is enhanced with an array of flavorful herbs in this comforting slow-cooker recipe. —Laurie Mace, Los Osos, California
Thick Strawberry Shakes
Cool off with a thick and rich treat that will remind you of a malt shoppe! Nothing can beat this strawberry shake recipe. —Kathryn Conrad, Milwaukee, Wisconsin
Black Bean Tart
This colorful dish was a hit at a get-together I had for friends. I served the tart with sour cream on the side, a green salad and crusty bread. —Ellen Papa, Miami, Florida.
Pork Burritos
As a working mother, I depend on my slow cooker to help feed my family. We all love the spicy but slightly sweet flavor of these tender burritos. —Kelly Gengler, Theresa, Wisconsin
Contest-Winning Roasted Tomato Soup
Just before the first frost of the season, we gather up all of the tomatoes from my mom’s garden to create this flavor-packed soup. Although it sounds like a lot of garlic, when it’s roasted, the garlic becomes mellow and almost sweet. We serve this soup with toasted bread spread with pesto.—Kaitlyn Lerdahl, Madison, Wisconsin
Pecan-Crusted Chicken Nuggets
I loved chicken nuggets as a child. This baked version is healthier than the original, and it's a great meal for kids. — Haili Carroll, Valencia, CaliforniaTeddy Nykiel, Taste of Home Associate Digital Editor, contributed to this article.
