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Charred diced tomatoes — depth for chili, salsa, stews
Adjustable stand — hold cookbook or tablet at eye level while cooking
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
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Charred diced tomatoes — depth for chili, salsa, stews
Adjustable stand — hold cookbook or tablet at eye level while cooking
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
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In a large stainless steel pot, heat olive oil. Add onion and carrot; cook over medium heat for about 4 minutes, stirring occasionally, until carrots are softened. Add quartered tomatoes, chopped garlic and herbs. Reduce heat and simmer covered, for 25 minutes. Discard the bay leaf. Let soup cool slightly, then puree in a food processor. To serve immediately, stir in yogurt or sour cream. To freeze, ladle into containers, cool completely, then put into freezer. After thawing and heating later, add sour cream or yogurt. Add salt at table if you wish.