Inspiration Guide

21ninjakitchen.com
TOMATO SOUP
DIRECTIONS
1. Preheat the oven to 425°F. Line a baking sheet with aluminum
foil and set aside.
2. In a large bowl, toss the tomatoes, onion, and garlic in, oil,
salt, and pepper until evenly coated. Transfer the tomato
mixture to the prepared baking sheet in a single layer, then
place in the oven and roast for 45 minutes.
3. When cooking is complete, remove the baking sheet from
the oven and transfer the ingredients to a large pot. Add the
canned tomatoes, crushed red pepper flakes, dried thyme,
dried basil, sugar, and broth to the pot.
4. Assemble the immersion blender attachment on the power
base. Submerge the blender head in the mixture.
5. Press and hold the power button to blend for about
2 minutes or until the desired consistency is achieved.
Use an up-and-down motion while blending. Make sure to
tilt the blade away from your body and stop any time the
vents of the blender head are no longer submerged.
6. Place the pot on the stove over high heat. Bring the soup
to a boil, then reduce heat to a simmer and cook uncovered,
about 40 minutes.
7. After 40 minutes, add the half-and-half and whisk by hand
until combined.
8. When cooking is complete, ladle the soup into bowls and
top with grated Parmesan cheese and croutons.
INGREDIENTS
3 pounds plum tomatoes,
cut in quarters
2 yellow onions, peeled,
roughly chopped
5 cloves garlic, peeled
1
/4 cup canola oil
Kosher salt, as desired
Ground black pepper, as desired
1 can (28 ounces) whole plum tomatoes
1
/4 teaspoon crushed red pepper flakes
1
/2 teaspoon dried thyme
1
/2 teaspoon dried basil
1 tablespoon granulated sugar
4 cups vegetable broth
1
1
/4 cups half-and-half
1 cup Parmesan cheese, grated
2 cups croutons of choice, for garnish
PREP: 10 MINUTES
ROAST: 45 MINUTES
COOK: 40 MINUTES
MAKES: 6 SERVINGS (APPROX. 2 CUPS PER SERVING)
ACCESSORIES: IMMERSION BLENDER ATTACHMENT
SOUPS, SNACKS,
AND SIDES
IMMERSION
BLENDER