Guest guest Posted June 10, 2009 Report Share Posted June 10, 2009 I make homemade tomato soup and I like it smooth, no chunks of tomato in it. Is an immersion blender worth it for these kinds of things? I have just been pouring my soup into my regular blender (after it has cooled some) and then back into the pan. Thoughts? Thanks! Audrey S. Quote Link to comment Share on other sites More sharing options...
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