We were at a loss as to what to have for lunch the other day and the Kidlet was keen on cooking, so we flipped through her cookbook until something caught her eye. Luckily we had all the ingredients on hand for this tomato soup. And, as it turns out, it's delicious! I was skeptical about blending a bunch of bread into it, but it actually works really well. And makes for a great "creamy" soup that's dairy-free.

Simple Tomato Soup

From The Complete Cookbook for Young Chefs

Ingredients

• 1/4 c. olive oil
• 1/4 c. chopped shallots
• 4 cloves garlic, minced
• 1 (828mL) can diced tomatoes
• 1 c. chicken or vegetable broth
• 2 slices bread, torn into 2cm pieces
• 2 tsp. brown sugar

Directions

1. Heat oil over medium-low heat.
2. Add shallots and garlic and cook until softened (3-4 minutes).
3. Add tomatoes, broth, bread, and sugar and cook until bread begins to break down.
4. Remove from heat and allow to cool slightly (~5 minutes).
5. Blend until smooth¹.
6. Serve with freshly ground pepper, fresh basil, croutons, and/or cheese.

---

¹ If you're using an immersion blender, then you should be able to do it right in the pot. If you're using a jar blender, then you'll probably have to blend it in several batches. ^Back