April 19, 2011 by Flora Dawn
We are really enjoying The Kids Cook campaign. Although my kids are not strangers to the kitchen, having them prepare most of a meal on their own is a relatively new concept at my house. Lucky for me it’s been a huge hit!
This week I thought we’d combine Meatless Monday & Kids Cook all together for one great meatless meal that is so simple, even the kids can make it.
Today’s recipe is a simple, but delicious, tomato soup. And unlike so many tomato soups, this one doesn’t require heavy cream, making it dairy-free as well as healthier. I used diced tomatoes and opted to puree, but you could leave it chunky (or use crushed tomatoes). I think adding more veggies or maybe even some pasta would be fun.
We ate our soup for dinner with some grilled cheese sandwiches, but this soup would also be great with a green salad. It’s easy, healthy, and a great choice for quick meal.
On a side note, after several blender/food processor leaks and explosions, I finally made the small investment and purchased an immersion blender. I don’t have one of those fancy schmancy ones; I think it cost me under $30. It really is convenient to puree soups right in the pot and cleanup is so much simpler.
Although, not entirely necessary, if you make a lot of soups I would suggest an handheld immersion blender. I blended it myself, so no pics of this step.
A lovely, pureed soup, minus burns and stains on the ceiling, to quote Martha, “It’s a good thing.”
Don’t forget to remove the bay leaf. And if you are going to puree this, make sure an adult helps.
- 1 tablespoon olive oil
- 1 cup chopped onion (about 1 medium, peeled onion)
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can white beans (we use cannellini)
- 1 (28 ounce) can diced or crushed tomatoes
- 3 cups chicken or vegetable broth
- 1 bay leaf
- 1 tablespoon chopped fresh basil or parsley
- 1/4 teaspoon red pepper flakes, optional
- salt and pepper to taste
- sour cream or Greek yogurt for garnish, optional
- In a large saucepan, heat oil over medium heat. Add the onions, carrots, and garlic and cook until vegetables are tender, about 5 minutes. Be sure to stir often, so you don’t burn the garlic.
- Add the beans, tomatoes, broth, bay leaf, parsley, and red pepper flakes if using. Bring soup to a boil, then reduce heat to low and cover. Simmer for 30 minutes, stirring occasionally. Taste and season with salt and pepper.
- The soup can be served now, or pureed using an immersion blender. Ladle into bowls and top with sour cream if desired.