On Tue, 26 Nov 2019 21:03:19 -0800, "Julie Bove"
> wrote:

>Normally the only soup I puree (and only partially) is bean. But I had some
>leftover pizza that was less than thrilling

At this point in your post, I thought you were going to tell us you
made soup out of the pizza.

>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!