It finally feels like winter here in California. Though it rarely snows in LA, temps have dropped to around 40 at night which is quite chilly. No more walking around outside with shorts and a T-shirt. At least flip-flops are still manageable. 🙂
I’ve been playing with my new immersion blender and have a put it to good use so far. I like it a lot and it definitely beats trying to pour super hot liquids into a counter top blender.
I bought it because my old one crapped out. This KitchenAid blender came with a pot protector, which prevents the metal from scratching your non-stick surfaces. So far so good!
I don’t know if it’s worth it to pay a bit more and get a cordless one, so for now, well see how I manage with the cord.
Who doesn’t like tomato soup? Reminiscent of warm summer days, it helps me get through cold winters. As long as you don’t add salt it’s relatively healthy.
I’ve made many tomato soups over the years. In fact, last year, I discovered seriouseats 15-minute tomato soup and ate that to death. This soup may very well lead me to relapse into my tomato soup eating adventures again.
If you haven’t tried it, that’s another recipe I’d check out if you are into tomato soup like me. But start with mine first, it’s also doable in about 15 minutes ! 🙂
This soup is great as a side or as a light lunch. Maybe you can serve it with a salad or a grilled cheese. Whatever you fancy.
It only has a handful of ingredients and is a good way to warm up. The buttered onions are the base and all you really add is tomatoes, tomato paste, broth, and basil. Straightforward, not too rich, and delicious.
How do you make your tomato soups?
BONUS : There is a video showing me put it together, start to finish.
Let me know what you think. love it, hate it ? 😮
Don’t like basil? Perhaps one of my other soup recipes can fill you up instead!