Hi foodie friends, although I loved summer, I think I’m ready for all things fall… fall colours, apple picking, pies, Halloween, family hikes through local trails, and of course hearty delicious soups!
We’ve already added a few soups to our list of recipes here on the blog, but I love soup and I’m always happy to try or develop a new recipe. Soups are perfect comfort food.
Wait… in a blender?
It still blows my mind that you can make soup without using a pot or some kind of traditional cooking vessel. When our friends at Blendtec partnered up with us and sent us our new Designer 675 blender, our original focus was to make some frozen desserts and kid friendly snacks. Since we’re now into September and well enroute to colder weather ahead, I’m getting the itch for nice warm hearty dishes.
The beauty of these super powered blenders is that they can transform whole foods like fruits and vegetables into completely different end products that look great, and are yummy and nutritious. This soup literally came out of the blender hot and ready to eat. How easy is that! On a side note, they can also transform electronics into dust… if you haven’t already seen what I’m referring to, you’ve got to watch Blentec’s “Will it blend” series on YouTube for a good laugh! Look for the guy in the white lab coat.
Healthy vegetables…
For this soup, I kept it simple; a few healthy vegetables from our local 19th Avenue Farmers’ Market a few simple spices, a little chicken stock and a quick blend. This carrot and tomato is delicious and nutritious. Our older guy even took some to work and enjoyed it for lunch. It’s definitely a plus when you can get a somewhat picky teenager to eat a meal made up almost entirely of healthy vegetables! On a side note, I could have used the raw onion and garlic, but for me personally, it adds a little too much bite, so I chose to sauté those two vegetables before blending, for a smoother flavour.
Seasons and change.
It’s almost fall… it’s time to start replacing the hot weather clothes with the fall weather clothes… it’s time to get the camera ready for fall colour scenery, and it’s definitely time to pull out the comfort food recipes. Make something tasty with healthy veggies, and always eat well, friends.
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- 3 Tbsp olive oil
- ½ cooking onion, diced
- 2 garlic cloves, minced
- 6 San Marzano tomatoes, cut in half (Roma or plum tomatoes will also work)
- 2 small carrots, washed and with the peel on. Cut in half.
- 1 celery stock, cut in half
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 2 cups chicken stock
- In a small frying pan, sauté the onions and garlic on medium high until the onions are translucent (about 5 minutes).
- Place the tomatoes, carrots, celery, salt, pepper, chicken stock and sautéed onions and garlic in your power blender jar. We use the Blendtec Designer 675 Blender for this recipe.
- Close the lid tightly and press the soup setting button. On our blender, this setting takes 3 minutes total. We ran it twice to get the soup hot, but the soup was fully blended after the first 3 minute run. If you don't have this setting on your blender, run the blender on high for 6 minutes or until the soup is hot.
- Serve this soup with crostini or croutons and a dollop of sour cream for that extra umph
Would a large can of tomatoes work in this recipe instead of the 6 fresh tomatoes?
It should. It may take a little less time, but should give you the same results. Take care.