The utensil getting the biggest workout in our kitchen has been this plain, old and very reliable hand blender. We have been pureeing all sorts of combinations of greens and root vegetables for my little ones, T & P. The other day, my husband suggested as a way to save time that we should just eat what the babies eat too. Not necessarily a bad idea, in fact I know someone who has been eating that way as a weight loss plan and it’s working. In retrospect, the pureed baby food combos aren’t so bad such as Spinach, Sweet Potato and Chicken or Kale, Zucchini , Carrots and Potatoes, but for my taste buds, they could use a tad bit more seasoning.
Once again the ripe luscious tomatoes at the Andel Farmer’s Market caught my eye and attention. This recipe is partly inspired by my husband’s suggestion. Technically, it is a pureed dish, but tomatoes aren’t yet on the girls’ list of “Can eat” foods, so this one was just for the grown ups. A creamy tomato soup with none of the fat and made in less than 30 minutes. Chop! Chop!
1 onion, chopped
4-5 chopped tomatoes
2-3 cups of broth
fresh basil and oregano, as you like
salt and pepper to taste
Saute onion until soft.
Then add the herbs and the tomatoes.
Simmer until tomatoes get very soft.
Then add the hot broth.
Bring to a boil and simmer on low heat for 5 minutes.
Let it cool down and then puree it for a smooth and creamy texture.
Season with salt and pepper to taste.
Optional: If you have some cooked rice available, add a cup for a heartier soup!