I was following this recipe for minestrone soup. This recipe includes a red tomato base, as well as some green vegetables.
I like to blend my soups up after to make them smoother. However, when I do this I end up with an unappealing brown colour to my soup, since the green veggies and red from the tomato combine to be brown (at least this is what I assume is the reason).
I've seen this with other soups I've made before; anytime I have tomato + greens in a soup it happens.
How do I improve the colour of the soup to make it more appealing? Or am I overthinking this?
(I know brown soup exists and can be appealing (e.g. Windsor soup), but in this case when I blend it the colour just comes out like a mossy brown colour that looks kinda gross).