Immersion Blender aka My new best friend

I'm sorry Katie, but you've been replaced.
Hard to believe, but there is someone very important to me that is ready to take your place.

My new Immersion Blender.

Isn't she pretty?
Here she is making me a delicious smoothie!
Last night she helped in making a delicious roasted tomato soup!

This recipe is not vegan or oil free, but I altered it to fit these requirements with great results!

You need:
-4 pounds tomatoes cut in half (Recipe called for plum tomatoes)
-1 large onion
-8 cloves garlic
-2 tbsp olive oil (Which I omitted)
-2.5 cups veggie broth
-1/2 cups half and half (I used almond milk)
-Basil

Preheat oven to 350. Arrange tomatoes in single layer, cut side up. Scatter onions, garlic, and spices around tomatoes. Season with salt/pepper and drizzle with oil. (I left this out, but feel free to use oil if you are not following Eat to Live plan, just use it sparingly.) Roast until veggies are soft and caramelized (about 1.5 hours). Warm broth in large pan over medium heat. Add tomato mixture and bring to boil over high heat and then reduce. Continue to cook for 20 minutes.

Remove soup from heat and let cool. Puree soup in blender, or use an immersion blender inside the pot. Stir in half and half (or dairy alternative) and bring to simmer, not boil

Pete and I modified this recipe slightly to sneak in some extra veggies! I shaved some zucchini and threw it into the mixture and it really was delicious! Obviously its not as flavorful as it would be with half and half or added oil, but it was really filling and really highlighted the natural flavor of tomatoes!

Hope you enjoy this recipe and feel free to let me know how it turns out!