Tomato soup is an easy way to up your vegetable intake, is low in salt and contains no added sugar. Perfect for kids and babies. Creamy Tomato Soup is a favourite of kids but the canned versions are often high in salt and sugar. Make your own and have control over what goes into the soup. The fresh taste is unbeatable and you’ll never want canned soup again!
Easy to Make – The soup takes around 40 minutes but most of this time is for simmering, requiring very little attention from the cook!
Stores Well – Prepare this soup in advance for easy weekday meals. Suitable for freezing and re-heats well.
Can be Packed for a School Lunch – Add to a thermos for a hot lunch out and about.
Low in salt and with no added sugar : This is a perfect tomato soup for kids. Add extra kid appeal by serving it with a fun topping
Onion: Added for the depth of flavour and sweetness.
Carrots: Used to add sweetness. It helps to balance out the acidity of the tomatoes without having to add sugar.
Garlic: For flavour
Vine & Canned Tomatoes: The vine tomatoes add an amazing fresh flavour to the soup but they need to be fresh and ripe to achieve the most flavourful soup.
Stock: Tomatoes have quite a high water content but stock is still needed. Vegetable or chicken stock can be used. Use homemade/low sodium stock if making for a baby.
Fresh Basil: Fresh basil is a natural match for tomatoes, however, it can be missed out or replaced with other fresh herbs.
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
- Yield4 Plates
- Serving Size200g
- Energy177 cal
- 2 tbsp Olive oil
- 1 Large Onion peeled and finely chopped
- 2 Carrots peeled and chopped
- 2 Garlic cloves finely chopped
- 800g (1.7lb) Vine tomatoes chopped
- 400g (14oz) Canned Whole Tomatoes
- 750ml (3 cups) Stock Vegetable or Chicken
- 10 – 15 Fresh Basil leaves or to taste
- 2 tbsp Cream
Preparing the spices
- Heat oil in a large pan, over a medium heat.
- Add the onion and carrot.
- Reduce the heat to low
- Cook until softened but not coloured(around 10 mins)
- Add the garlic and cook for a further minute.
- Add the tomatoes, stock and stir.
- Bring to the boil, reduce the heat, and simmer for 25 mins.
- Alter the heat as necessary during cooking to maintain a gentle simmer, stirring occasionally.
- Remove the pan from the heat.
- Add the basil leaves.
- Using a stick blender (immersion blender) or blender, blitz the soup until smooth.
- Taste and season, keep it light for kids and add cream to make it rich and creamier.
Optional Web Topping
- To make the web, add the cream to a sandwich bag, snip off the end and use as a piping bag.
- Pipe a spiral of cream onto the soup.
- Drag the cream from the centre of the swirl to the end.
- Drag in different directions until it represents a web.
- If serving a baby/young child use homemade stock or low salt stock cubes.
- To make the soup thicker (for easier feeding) and more nutrient-dense, add a (drained) can of cannellini beans just before blending.
- Allow the soup to cool and transfer to airtight containers.
- Store in the refrigerator for up to 3 days or freeze for up to 3 months.
- 4 servings per container
- Serving Size200g
- Amount per serving
- % Daily Value*
- Total Fat10 g12.82%
- Saturated Fat3 g15%
- Trans Fat0 g
- Polyunsaturated Fat0 g
- Monounsaturated Fat0 g
- Cholesterol10 mg3.33%
- Sodium500 mg21.74%
- Total Carbohydrate20 g7.27%
- Dietary Fiber5 g17.86%
- Total Sugars12 g
- Protein3 g6%
- Potassium811 mg17.26%