This recipe included a few awesome toddler-appropriate jobs. My boys peeled off the tomato skins, poured water, stirred, and snipped. Big P garnished the soups with fresh basil that he picked from our garden. But don’t panic – he didn’t run to the garden while carrying the scissors.
Prep Time5 minutesmins
Cook Time1 hourhr
Total Time1 hourhr5 minutesmins
Course: Soup
Cuisine: American
Servings: 3cups
Author: Adapted by Allison Howe from The Boston Cooking School Cook Book by Fannie Merritt Farmer, 1945
Ingredients
4cupswater
3cupstomatoesskinned and roughly chopped (can also use 2 15-ounce cans)
3tablespoonsbutteror vegan substitute
3tablespoonswhole wheat flour
1mediumcarrotsmall dice
1stalk of celerysmall dice
½yellow onionsmall dice
2clovesgarlic
Spices:
1bay leaf
2whole cloves
2-3sprigs of fresh thyme
½teaspoonwhole peppercorns
For the garnish:
Plain yogurt and fresh basil
Instructions
In your favorite soup pot, cook butter, carrots, celery, onions, and garlic over medium high heat. After about 5 minutes, add flour and spices. Cook for another 3 minutes, stirring constantly. Add water and tomatoes and reduce the temperature to low. Let the soup cook for about one hour, stirring occasionally.
Once the soup has thickened and reduced in volume a bit, it is ready to be blended. Remove the whole spices using a slotted spoon. Carefully puree the soup: Use an immersion blender, or allow to cool enough to transfer safely to a blender or food processor.
Garnish with a dollop of plain yogurt and fresh basil. Enjoy with your favorite people.
Notes
Note on peeling fresh tomatoes: Place tomatoes in boiling water for 2 minutes, then move them to a bowl or sink full of cold water. The skins will peel off very easily. This is a really entertaining job for kids.