Homemade tomato soup and a review

Remember back in the dark ages when I told you I had the privilege of doing a review for CSN stores? I claimed that I was going to order some new light fixtures……uh, I was going to…….until I saw this blender.

I really needed a new blender so this one was calling to me. It’s ranked a “best buy” by America’s Test kitchen and I think they seem like a smart bunch of people so I ordered it.  

It is so much more powerful than my last blender. It has 6 blades, a glass jar and feels very well made. It only has 2 settings and a pulse, which is really all you need. I never used the 342 settings on my old one. I generally used about 2 of them.  Am I the only one?

The first thing I made was a batch of smoothies. This quickly became a lesson in why not to peel your ginger root before you freeze it because you might mistake it for frozen bananas. This will indeed overpower your smoothies and make them, well……undrinkable. Just sayin’.  I can say that this blender will chop 3 big pieces of frozen ginger into oblivion in no time flat. 

Let’s move on to a more successful blending adventure. 

This recipe is delicious and fresh. Way better than canned tomato soup {which I don’t so much care for}. It’s simple too, which makes it even better. 

Homemade tomato soup {serves 4}

4-5 cups diced tomatoes {your soup will only be as tasty as your ingredients so make sure they are nice ripe garden tomatoes}
1 small onion chopped
4 garlic cloves minced
1 Tbsp olive oil
1 cup chicken broth
1 tsp sea salt
1 Tbsp fresh chopped basil
pepper to taste"
2-3 tsp sugar

Over medium heat, sauté onion and garlic in oil until translucent.

Add the tomatoes and broth. Cover and simmer 10-15 minutes.

{Ironically- I have NO pictures of the next steps}

If you have an immersion blender you could use that here.

Pour half of the tomato mixture into the blender. Remove the little filter cap in the lid and cover with a towel {so the steam can escape and your lid won’t blow off and make a huge mess}.

Pulse until blended to your likeness. I like no lumps myself. Do the other half and return the soup to the pan and add the remaining ingredients.

All done. I like mine topped with a little dollop of sour cream, but my hubby likes a little parmesan on his.  I hope you enjoy this as much as we do!

this post is linked to
Foodie Friday
Fingerprints on the fridge
My romantic home
Food on Fridays
Friday food
Weekend Wrap up