Tomato Soup

1: Blanch your tomatoes by dropping them into boiling water for about 3 to 5 minutes and then quickly dipping them into an ice bath to make them easy to peel.

2: Remove the skin from the tomatoes and throw them back into a pot with chicken broth.

3: Use chicken bullion cubes or your own flavoring to flavor the soup.

4: Cook until all the veggies are tender, then blend using an immersion blender until creamy.

5: Sneak in carrots, celery, onions, and garlic while blending.

6: Add heavy cream and blend well.

7: At the end, add fresh basil but do not blend again.

8: Optionally, add tortellini for a big bite.