Spicing up Tomato Soup

Well, I planned a soup social for work and ended up making tomato soup from scratch/cans for the event. Let's just say trying to blend soup in a food processor is not so much fun...

Then someone told me about the wonders of an immersion blender and I bit. It came in the mail just before I came down with a lovely case of acute tonsillitis, so needless to say it sat unused for about two weeks...

But by Sunday night, I was itching to make some more tomato soup with a few changes from the first recipe inspired by dating a guy who adds hot sauce to a whole lot of things and the fact that I adore salsa! Then I went to find the recipe and couldn't, so this is a combination of memory from making the original three weeks ago and new inspiration. It's Delicious with a capital D and he didn't even add hot sauce!

And that immersion blender thing - is now one of my top three gadgets in the kitchen, maybe even top two! Only topped by the Kitchen Aid mixer! This thing is amazing and my new favorite thing is making blended soups. Next on the soup spectrum is dairy/wheat free corn chowder with a recipe that tastes like it's loaded with cream! Can't wait!

Salsa Tomato Soup

(ingredients are in the order that you will need them!)

1-2 teaspoons olive oil

1 large yellow onion, diced

4 cloves of garlic, minced

4-5 stalks of celery, diced

2 cans sliced carrots*

1 box vegetable stock**

3 (14.5 oz) cans of diced tomatoes

2 jars salsa***

1 T fajita seasoning#

pepper

In a large pot, saute the onions in the olive oil over medium heat until they start becoming transparent and then add celery, carrots and garlic. Saute that mixture until the carrots and celery begin to soften and heat up.

Add the vegetable stock, tomatoes and salsa. Bring to a simmer and add the seasoning and pepper. Let the mixture continue to simmer for about 15-20 minutes. Turn the heat off, but let the soup sit covered for several minutes to let it cool some before you blend it.

Once the soup has cooled a bit, use an immersion blender or regular blender to puree the soup and finish combining the flavors.

Heat it back up for just a few minutes if you desire and serve. (We added a bit of fat free sour cream but it really didn't need it! There was also a grilled cheese sandwich, but that's another post...)

*I think the canned carrots blend better (Thanks for that idea goes to my sister's friend Britt), but you can substitute 4-5 regular carrots. They would just need to be steamed first or sauteed for longer.

** Broth can be used, but I have a preference for stock since I think it has a richer flavor and isn't as salty

***I used Trader Joe's Fire Roasted Salsa, but this is where you should use your favorite one and go with it! Next time I may try a fruit version or pico de gallo

#This is purely to taste - we like things a bit spicier.

Enjoy!