How to Puree Tomato Soup

Part of making tomato soup is pureeing the cooked vegetables. You need to blend the carrots, onions and tomato chunks. The simplest way to do this is to purchase and use an immersion blender.

The difficult way to do this is to pour batches of the soup-in-progress into a standard blender and let it grind away.

Having chosen the latter option, and in an attempt to reach out to those who may follow suit, I offer the following suggestions:

If possible, wait until the soup is no longer "boiling lava hot"

Don't fill the blender jar up nine-tenths of the way. Three-fourths is too much. Try maybe five-eighths.

Make sure the lid is on tight--fully engaged with the jar. Don't just set it on top like a jenga piece.

Don't just rest your hand on your wobbly jenga lid. Hold on for dear life. Imagine that you are using your puny arm to stop the Missouri River in its decreed course.

If you fail to heed one or more of these suggestions, be prepared for scalded skin, stained shirts, and splattered surroundings.

Keep in mind that all is not lost. Take some pictures of the aftermath. It may make for a good memory, and you might even get a blog post out of it.