Recipe for Tomato Velouté with Basil, Ricotta, and Homemade Croutons in a Heated Blender

Peel and wash the potato, then cut it into pieces (to thicken the soup). Peel and slice the onion. Peel and crush the garlic. Wash the tomatoes, cut them into pieces (you can peel and seed them if desired. I chose a variety of tomatoes that have very few seeds and whose skin is not thick).

Put these vegetables in the blender. Add the washed and chopped basil (or not) and the ricotta. Add the water and the bouillon cube, then add pepper. (I don't add salt, as the bouillon is salty, and anyway I only salt my soups once they are finished). Turn on the blender to the "smooth soup" setting. It's set for 23 minutes.

Meanwhile, toast the slices of bread cut into croutons in a non-stick pan with butter over low heat. Open the blender container, add the parmesan, blend, taste, and adjust the seasoning if necessary. (With this model, you can keep it warm in the blender for up to 40 minutes if desired).

To finish, serve hot with, if desired, toasted pine nuts in a non-stick pan and bread croutons.