Easy Tomato Soup for Kids
- Yield 6 servings
Carrots and onions join juicy tomatoes in this healthy and veggie filled soup.
Jill suggests several ways to smooth the soup, depending on how you like it and the tools at hand. For a chunky texture, use a potato masher. To make the soup velvety-smooth, whirl in a blender. For anything in-between, a processor works well. The bit of brown sugar stirred in at the end is Jill’s signature; she always adds it to tomato recipes to balance the acidity. Hold the vinegar until you taste the soup; because tomatoes vary in acidity, you might not need it.
- 1 tablespoon olive oil
- 1 cup matchstick carrots
- 1/2 cup diced onion
- 1 clove garlic, chopped
- 1/2 teaspoon coarse salt
- 1/8 teaspoon freshly ground black pepper
- 3 cups chicken or vegetable broth
- 1 can diced tomatoes (28-oz)
- 3/4 cup heavy cream
- 2 teaspoons brown sugar
- 1/2 teaspoon vinegar (optional)
- In a large saucepan, heat oil over medium heat. Add carrot, onion, garlic, salt and pepper; cover and cook 2 minutes or until carrots are wilted. Add broth and undrained tomatoes; stir to combine. Cover, increase heat and bring to a simmer; uncover, adjust heat and simmer briskly 10 minutes.
- Blend with immersion blender, food processor, blender or potato masher to desired consistency. Return to pot; stir in cream, sugar and vinegar, if using and heat thoroughly. Makes about 6 cups.
Want more help? Watch Relish Editor Jill Melton and the kids make this soup.