Usually a surefire favourite with kids, try making your own basic tomato soup for a healthier, tastier version of shop-bought ones. This recipe makes plenty and can be kept in the fridge for a few days for flasks for lunchboxes. Alternatively, freeze the soup for up to 3 months.
Method:
Preheat oven to 220C/gas 7. Lightly grease or line a large baking tray or roasting tin. Mix the chopped tomatoes, onion and garlic in a bowl with the olive oil and a little salt & pepper. Pour onto the baking tray and spread out in a single layer, then roast for about 30 mins until soft and caramelised, stirring halfway through.
Pour the veg carefully into a blender with the basil and blend until smooth (be careful with hot liquids and blenders!).
In a large saucepan, melt the butter over medium heat, then whisk in the flour. Cook for 30 secs, then add the stock or water and sugar and whisk to combine. Pour in the tomato mixture and add the cream if using. Simmer for 15 mins, taste and adjust seasonings as needed.
Claire Wright
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.
