Normally the only soup I puree (and only partially) is bean. But I had some
leftover pizza that was less than thrilling so I decided to make a thick
soup to dip it in, rather than the normal Marinara. It's a clean out the
fridge type soup.

I chopped up a med. yellow onion, a zucchini, a red bell pepper, a large
carrot and the inner ribs and leaves from a celery stock. I added to this
about 8 oz. chicken bone broth and a can (approx. 15 oz.) tomato sauce.
Seasoned with salt, pepper, parsley, Italian seasoning and roasted garlic.

Cooked it until the veggies were tender then used the immersion blender.

It needed something. I added a good squirt of tomato paste, a little olive
oil and more seasonings to taste. Cooked it down uncovered until it got a
little thicker. Perfect!