Tomato soup receives a fragrant makeover in this dish from Frances Atkins. The cheesy croutons and milk bubbles are great fun for kids to prepare

Method
1.
Preheat the oven to 180˚C/gas mark 4
2.
For the croutons, place the bread cubes in a deep roasting dish and pour in the olive oil. Toss to combine
3.
Bake for 15 minutes, then remove from the oven and sprinkle cheese on top. Bake for a further 15 minutes, stirring if necessary to prevent burning. Remove and leave in a warm place
4.
For the soup, place a saucepan over a low-medium heat and add oil. Once hot, add the onions and garlic and cook until the onions are soft, approximately 5-7 minutes
VideoVideo: Crush garlic
5.
Stir in the ground coriander, salt and pepper
6.
Strain the juice from the plum tomatoes into the saucepan. Remove the seeds from the tomatoes and discard. Roughly chop the flesh and add to the pan
7.
Stir in 500ml of water and the vegetable stock and simmer for 25-30 minutes
8.
Meanwhile, for the bubbles, warm the milk and salt in a pan. Remove from the heat and use a hand blender to foam up the liquid and make bubbles
Room for a little one
Get your little ones involved with the bubbly fun by letting them use the hand blender to create a foam – carefully though, as the liquid is hot!
9.
Once the soup is cooked, remove from the heat and stir in the lime juice
10.
Divide the soup into 4 bowls, garnish with some fresh coriander, the cheesy croutons and the milk bubbles. Serve immediately
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Ingredients

Tomato soup

Cheesy croutons

Bubbles

  • 200ml of milk
  • 1 pinch of salt

Equipment

  1. Hand blender

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Nutrition (per Portion)

Calories

292
15%

Sugars

7g
8%

Fat

16g
23%

Saturates

4g
22%

Salt

844mg
14%
of an adult's guideline daily amount
This tomato soup recipe from Frances Atkins makes for a delicious winter dinner. Kids will especially love the cheesy croutons and fun milk 'bubbles'

Kids tomato soup recipe Tweaks

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