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Charred diced tomatoes — depth for chili, salsa, stews
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
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Charred diced tomatoes — depth for chili, salsa, stews
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
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Melt margarine over medium heat. Add celery and onion and 3 tablespoons chicken broth. Cook, stirring frequently, 6 or 7 minutes until onion is soft. If liquid begins to evaporate, add a bit more broth. Add remaining chicken broth, parsley, thyme and black pepper. Bring to boil, then cover, lower heat and simmer, stirring occasionally, about 20 minutes. Add tomatoes, sugar and salt and stir to combine well. Simmer, covered, an additional 5 minutes.