This recipe is so easy – just throw the ingredients together in the blender jar and turn it on. It gives you plenty of time to prepare the grilled cheese to accompany your soup.
1¼ cups vegetable stock ½ small onion, cut into ½-inch pieces 1 small carrot, cut into ½-inch pieces 1 small celery stalk, cut into ½-inch pieces 1 teaspoon dried basil ½ teaspoon dried marjoram 1 tablespoon unbleached, all-purpose flour 1 can (28-ounce) whole plum tomatoes in purée 2 whole sun-dried tomatoes 1∕8 teaspoon baking soda ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper
Nutritional information per serving (1 cup): Calories 57 (1% from fat) • carb. 12g • pro. 2g • fat 0g • sat. fat 0g • chol. 0mg • sod. 762mg • calc. 46mg • fiber 2g
Put all of the ingredients into the blender jar. Cover and stir to mix. Set timer for 9 minutes and temperature on High. Once the mixture comes to a boil, set timer for 30 minutes and temperature on Medium. When time expires, blend on speed 1, gradually raising to speed 3, for 2 minutes, or until completely smooth. Taste and adjust seasoning as desired.