Tomatoes are red… most of the time. If you see a yellow one, go for it – that’s what our dog Tommy does. But if it happens to roll into your soup, don’t dive for it; tomatoes can swim quite well. Just drain your bowl with a spoon, until the yellow tomato hits the bottom.
Preheat the oven to 375°F.
Halve the cherry tomatoes. Quarter the Roma tomatoes. Roughly chop 2 shallots.
In a large baking tin, spread out the tomatoes and shallots. Add 2 bay leaves. Drizzle with 2 tablespoons olive oil.Roast 20-25 minutes, until tomatoes are soft.
Take out the bay leaves.Blend with an immersion blender.The result is a toddler-safe soup; no salt is added to this tomato soup. Parents and older children may season to taste with salt and pepper.
This recipe is adapted from our Veggi Rider iPad app, which combines delicious, sustainable family meals with food education in a highly animated way.