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Charred diced tomatoes — depth for chili, salsa, stews
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Charred diced tomatoes — depth for chili, salsa, stews
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Heat the oil in a wide bottom saucepan. Put the onion and garlic in the pot, cover and cook gently for 5 minutes. Add the tomatoes, cover and simmer to a pulp for 45 minutes. Blend the vegetables. Add water until the soup is the consistency you like. Add salt and Tabasco and bring to the boil. If the tomatoes are very acid, add a teaspoon of honey. Adjust seasoning to your liking.