This tomato soup is so easy and really tasty. With a few simple ingredients, it makes a satisfying lunch with bread.
What you need
Chopping board
knife or child-safe knife
roasting tray or baking sheet
oven
saucepan
blender
Ingredients
1kg tomatoes
3 garlic cloves, skin still on
sprig of thyme or rosemary
1 tsp dried oregano
sea salt
olive oil
1/2 pint of vegetable stock
What to do
Grownups: Preheat oven to 180C/ 160C fan/ gas 4.
Kids: Using a child safe knife, chop the tomatoes in half down the middle and place them in a roasting tray or baking sheet.
Put the garlic cloves in the tray with the tomatoes. Place the sprigs of herbs over the tomatoes and sprinkle over the oregano and sea salt. Drizzle the whole tray with olive oil and place in the oven.
Cook for around 45 minutes.
Grownups: Remove the tray of tomatoes from the oven and put them in a large saucepan removing any stalks from the herbs.
Kids: Add the vegetable stock and then simmer on a low heat for 10 minutes.
Grownups: Remove from the heat and blend the soup until completely smooth.
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