Tomato Soup

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I got a new toy:  an immersion blender.  Of course, I had to try it out and make soup.  I decided to make tomato soup for the first time.  First, I poured a couple of tablespoons of olive oil into a hot pan, then added 1 chopped clove of garlic and about a teaspoon of chopped onion.  (I’m not a big fan of onions.)

I washed 6 medium-sized, vine-ripened tomatoes and cut each tomato into 8 pieces.  After the onion and garlic browned, I dumped the tomatoes into the pan, sprinkled them with salt and pepper, and added bits of fresh thyme.

The whole concoction was covered with 2.5 cups of vegetable stock.

I cooked the soup for 20 minutes on medium heat, stirring occasionally.

Finally, I used the immersion blender in the pan to puree the tomatoes.  I ladled the soup into a bowl and enjoyed it with a hunk of rosemary olive oil bread.

It was tangy yet smooth, and truly delicious.  I couldn’t believe I actually made something that tasted so good!  I used the bread to sop up the last bits of soup from the bowl.  There was enough for about 4 bowls, so I put the leftovers into a sealed plastic container.  I’m really looking forward to leftovers at lunch!

p.s.  Sorry the photos aren’t the greatest quality.  Seems like I find myself cooking when there’s no natural light in the kitchen.

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