Happy New Year, hope the resolutions are still intact and that you’re ready to give 2014 your all. To start the blog rolling this year I’m sharing a very quick and easy tomato soup recipe, made using tinned tomatoes.
The resident three year old refuses to eat any vegetables, yet this is his favourite lunch, so any time he suggests a deviation from “a just ham wrap” I am happy to get chopping!
It’s also a great lunch for grown ups too, and is a nice light choice if you are watching your waistlines after Christmas.
Quick tomato soup
1 400g tin tomatoes (chopped or plum is fine, you’re going to blitz it later)
1 carrot
1 stick celery
1 clove garlic (or tsp of garlic paste) – minced
Half a stock cube (I usually use chicken, you could use vegetable to keep it vegetarian)
1 teaspoon sugar (yes really it cuts the acidity of the tinned tomatoes)
1/2 tin water
Olive oil to fry
Finely chop the carrot and celery and fry in the olive oil over a very low heat with the minced garlic.
When the vegetables are soft add the tomatoes, water, stock cube and sugar. Bring to the boil and let simmer for 5 minutes. Season as you like (I tend to leave salt and black pepper on the table and not add it to the boys’ portions).
If you like your soup chunky serve as is, or if you like it smooth blitz is with a hand blender.
Blitzing is essential if feeding vegephobic three year olds.
Serve with a mountain of bread for dunking.
Chunky version
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Would you double up receipe to freeze some?
I’ve been known to make 4 times as much, it freezes great, I keep it in ziploc bags in the freezer.
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