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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
Budget immersion blender — soups, sauces, mayonnaise, smoothies
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In a large saucepan, heat oil over medium heat; saute garlic until tender, but not browned. Stir in tomatoes. Puree mixture using an immersion blender. Or, puree in batches in a blender and return to pan. Bring soup to a boil. Stir in cream; heat through over low heat. Keep warm. Preheat oven to 400°. For wings, flatten bread on a work surface using a rolling pin. Cut each slice diagonally in half; remove crusts. Using kitchen scissors, cut long sides to resemble bat wings. Place on an ungreased . Brush tops with butter; sprinkle with Italian seasoning. Bake until lightly toasted, 5-8 minutes, turning once. Serve soup with wings. If desired, sprinkle with pepper.