Puree Tomato Soup

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village and I am making tomato soup. Now you have got a couple of options at this point; one you could serve it as is if you wanted a rustic, traditional very, very rough soup like something you would have maybe back in the Middle Ages, or even later. Also this would make a really great soup if you were doing like a stew base. But what I am going to do today is I am going to actually puree this for a little more modern version. I am also going to put a little more salt and pepper in here real quick. All right and since I am going to puree this, I am going to turn the heat all the way off on this because I am not going to need it at this point. I have just got a little hand blender here, a pretty simple thing you can buy these at pretty much any store and what I might want to do is I am going to take a towel because I don’t want this to go all over the place and make a huge mess. I’ll put it over, make sure that your burner is off when you do this because otherwise you will catch your towel on fire, but I put it over a large part of that, I am going to put the mixer on the open part and this way I don’t make a giant splatterly mess when I do this, or I do but it just stays inside the towel. What I’ll do at first is I will just do a series of pulses, as opposed to just cranking it up to high and letting it go because this will actually get some of the big chunks out of the way. And then I am going to puree away, you don’t want to keep it in one spot because then you won’t necessarily get all the chunks out of it and also you don’t want to just leave it sitting on the bottom because then you won’t pull all of the chunks into it either, all right so that appears to be pretty well done and see how you can see at the bottom of the towel how much of a mess I saved myself from making. So we will set that over there, that is very hot and so this looks pretty well pureed I am going to go ahead and set this on the bottom of the pan, in the bottom and turn it on now just so I can make sure that I get anything that is left in the bottom. All right, so we are pretty near done at this point, I am just going to scrap all the soup off of that, I’ll set this aside and you will see me going back to scraping the sides of the pot like I said that is just reduced down soup, but most of all that is just flavor. "