I love having an immersion blender. Definitely worth it. Serious Eats has a review on immersion blenders. Most are pricey, but the also have a budget recommendation: https://www.seriouseats.com/best-immersion-blenders
The New York Times recommended this as its budget choice: Braun MultiQuick 5 Immersion Hand Blender Patented Technology - Powerful 350 Watt - Dual Speed - Includes Beaker, Whisk, 505, Black, MQ505
My Notes: Usually make half recipe. Can use canned crushed tomatoes if that’s all you have, and stale French baguette (roughly trimmed off crusts, then weighed the remainder). Needed a bit of sugar at the end (the amount will likely vary by brand of tomatoes, so adjust to taste) and I added grated Parmesan to individual servings. Tasty, fairly thick, can be thinned with water a bit, if desired. Half recipe made about 5 cups. Used stick blender rather than regular blender—that worked well.
I love having an immersion blender. Definitely worth it. Serious Eats has a review on immersion blenders. Most are pricey, but the also have a budget recommendation: https://www.seriouseats.com/best-immersion-blenders
The New York Times recommended this as its budget choice: Braun MultiQuick 5 Immersion Hand Blender Patented Technology - Powerful 350 Watt - Dual Speed - Includes Beaker, Whisk, 505, Black, MQ505
Super helpful, thanks!
immersion blender makes making soup soooo much easier !!!!!
I have been thinking about getting one for soups and sauces! Do you have one you'd recommend?
i don't, i have had mine forever but every one i have used have all seemed basically the same!!!
very helpful and that makes sense!
The second one: https://cooking.nytimes.com/recipes/1019792-tomato-parmesan-soup
This doesn’t require bread (in case you don’t have it). Uses basic pantry-type ingredients. Recipe may be firewalled. If so, let me known
If you don’t have a tomato soup recipe, I have 2 I’d recommend. First one:
https://www.seriouseats.com/15-minute-creamy-tomato-soup-vegan-recipe
My Notes: Usually make half recipe. Can use canned crushed tomatoes if that’s all you have, and stale French baguette (roughly trimmed off crusts, then weighed the remainder). Needed a bit of sugar at the end (the amount will likely vary by brand of tomatoes, so adjust to taste) and I added grated Parmesan to individual servings. Tasty, fairly thick, can be thinned with water a bit, if desired. Half recipe made about 5 cups. Used stick blender rather than regular blender—that worked well.
This sounds delicious, thank you for sharing!!