Tomato Soup

Low in salt and with no added sugar this is a perfect tomato soup for little ones

Course Soup

Cuisine Western

Keyword Tomato Soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings

Calories 177kcal

Author Amy Whiteford

Equipment

Large Pan
Immersion Blender (Stick Blender)

Ingredients

2 tbsp Olive oil
1 Large Onion peeled and finely chopped
2 Carrots peeled and chopped
2 Garlic cloves finely chopped
800g (1.7lb) Vine tomatoes chopped
400g (14oz) Canned Whole Tomatoes
750ml (3 cups) Stock Vegetable or Chicken
10 - 15 Fresh Basil leaves or to taste

Optional Topping

2 tbsp Cream

Instructions

Heat oil in a large pan, over a medium heat. Add the onion and carrot, reduce the heat to low and cook until softened but not coloured(around 10 mins)
Add the garlic and cook for a further minute.
Add the tomatoes, stock and stir. Bring to the boil, reduce the heat, and simmer for 25 mins. Alter the heat as necessary during cooking to maintain a gentle simmer, stirring occasionally.
Remove the pan from the heat and add the basil leaves.
Using a stick blender (immersion blender) or blender, blitz the soup until smooth. Taste and season (do not season if serving a baby)

Optional Web Topping

To make the web, add the cream to a sandwich bag, snip off the end and use as a piping bag. Pipe a spiral of cream onto the soup. Drag the cream from the centre of the swirl to the end. Drag in different directions until it represents a web.

Video

Notes

BABY: If serving a baby/young child use homemade stock or low salt stock cubes. To make the soup thicker (for easier feeding) and more nutrient-dense try adding a (drained) can of cannellini beans just before blending.

STORAGE: Allow the soup to cool and transfer to airtight containers. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutritional information is a rough GUIDE only, calculated using an online calculator.

Nutrition