My kids love Tomato Soup but store-bought is often full of added sugar and other less desirable ingredients. Making your own is easy and you have control over what goes into the soup.
My four-year-old is a massive Spiderman fan so today I decided to jazz up his soup with a Spider’s Web. He loved it and it reminded me that putting a little bit of effort into food presentation can really make a difference with kids.
Soup, in my opinion, is one of the easiest ways to up your kids’ vegetable intake. I know a lot of fussy eaters that love soup, especially when blended like this tomato soup.
Low in salt and with no added sugar it is perfect for kids.
I use tomatoes on the vine for this recipe as the flavour is amazing. I also make sure to use homemade stock or very low salt stock cubes to keep the sodium level down for Rory, my youngest (13 months.) Personally, I need to add some salt to my bowl but the boys are happy without.
Adding a cream or yoghurt swirl to soup is another favourite. This time I took it a step further by making a web. Making the web is so simple.
- Start by adding natural yoghurt to a sandwich bag.
- Snip the end off the bag and use as a piping bag.
- Pipe a swirl of yoghurt onto the soup (see picture)
- Drag the yoghurt from the centre of the swirl to the end using a cocktail stick.
- Repeat in different directions until a web is formed.
This soup should perhaps come with a warning. My boys are not the cleanest of eaters and many of their clothes have tomato soup stains! My tip is to whip those clothes off and rinse straight away. Don’t let that stain set in!
You may also like
Have you tried this recipe? I love hearing your feedback. Please rate and leave a comment below or tag me on Instagram @healthylittlefoodies.
- 2 tbsp olive oil
- 1 large onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves (finely chopped)
- 800g (1.7 lb) Vine tomatoes (chopped)
- 400g (14oz) Can of plum tomatoes
- 750ml (3 cups) vegetable stock SEE NOTE 1
- handful basil leaves
- 2 tbsp natural greek yoghurt
- Heat oil in a large pan over a medium heat.
- Add the onion and carrot, reduce the heat to low and cook until softened (around 10-15 mins)
- Add the garlic and cook for a further minute.
- Add the tomatoes , stock and basil and stir. Bring to the boil, reduce the heat, and simmer for 25 mins.
- Blend the soup until smooth
To make the web, add the yoghurt into a sandwich bag, snip off the end and use as a piping bag. Pipe a swirl of yoghurt onto the soup then drag the yoghurt from the centre of the swirl to the end. Drag in different directions until it represents a web.
- If serving a baby / young child use homemade stock or low salt stock cubes.
Nutritional information is a rough GUIDE only, calculated using an online calculator.