Cooking with a toddler in the house is an adventure, to say the least. There’s endless trial and error and even more endless sweeping and mopping! So far we’ve been pretty fortunate with her palette, but sometimes she still throws a curveball our way, like when she decides she suddenly no longer wants to eat her favorite pasta. Then other time she shocks us, like with her affinity for brussels sprouts! No matter how they’re prepared, she loves them! I love cooking and I love cooking meals that all three of us can enjoy equally which is how I stumbled upon Deepika’s site, EasyBabyMeals.com. Keep reading for her roasted tomato soup recipe and more about how she got started cooking for bébé!
Hey, everyone! I am so excited to be here with you all today and would like to thank Jen for giving me this amazing opportunity! Just a little bit about me, I am a wife, a proud Stay At Home Mom to my lovely daughter and a pet parent to two beautiful cats. I have been creating delicious and nutritious recipes for quite some time now. It all started with my baby turning 6 months. I never thought of making baby food at home, but my baby just refused to eat anything that was bland or tasteless, so I started mixing up some herbs and adding to vegetables and fruits for an extra burst of flavor. I made my own recipes and started noting them down for future reference. Finally, I had collected a bunch and thus started with EasyBabyMeals. Today I share food ideas and recipes which are great for the whole family. The recipes shared here is what I feed my daughter. It has now a collection of recipes from 6 months to toddler years. Yup, they are all baby/toddler/family approved. The are all perfect for busy life and can be cooked up in just a few minutes. Now, let’s get cooking!
Roasted Tomato And Basil Soup
Preparation Time: 10 mins
Cook Time: 25 mins
5 large size tomato
6-7 Italian basil leaves
4 garlic cloves
1 teaspoon sugar
1 teaspoon tomato ketchup
1/4 teaspoon butter
1/4 teaspoon cumin seeds
1/4 cup heavy cream
1 cup water or vegetable stock
salt and black pepper to taste
For Tomato Rub:
1 tablespoon olive oil
a pinch of dried basil leaves
Salt and Black Pepper to taste
1. Preheat the oven to 350 degrees. While the oven is preheating, cut the tomatoes into circles. Put them in a bowl and add all the tomato rub ingredients. Mix well.
2. Now arrange the tomatoes on a baking sheet. Add whole garlic cloves. Roast the tomatoes at 350 F for 20 minutes. Once done, take them out of the oven and let them rest at the room temperature for few minutes.
3. Next, add the roasted tomatoes to the food processor along with half of the basil leaves. Puree, then set aside.
4. In a saucepan heat butter and add roasted cumin seeds, then add the remaining chopped basil leaves. Next add the tomato puree, (make sure the heat is on low). Let it simmer for a minute or so. Then add the tomato ketchup, sugar, and water. Add salt and freshly ground black pepper too.
5. Once the soup comes to a boil, add the heavy cream and cook for one minute. Remove from heat.
6. Pour soup into the serving bowl, garnish with cream and serve warm.
Make sure you keep the flame on low while making the soup in the pot.
Adding heavy cream is optional. Though it helps in reducing the extra sour and tart taste of tomatoes.
You can adjust the quantity of sugar in the soup according to your preference.
Photos and recipe provided by Deepika of EasyBabyMeals.com