tomato soup

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.  

How to:

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.

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This recipe is adapted from our Veggi Rider iPad app, which combines delicious, sustainable family meals with food education in a highly animated way.