Getting your kids to eat enough fruit and vegetables can sometimes be a bit of a challenge for parents! In this episode of Cooking for Kids chef Fiona Faulkner shows you how to make a quick and tasty creamy tomato and red pepper soup which is absolutely packed full of veggie goodness.
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Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
2 tbsp olive oil
1 onion, chopped
1 red pepper, chopped
1 garlic clove, chopped
2 tbsp tomato purée
800 g chopped tomatoes
2 tsp red pesto
1 tbsp sugar
1 tsp salt
1/4 tsp bicarbonate of soda
200 ml semi skimmed milk
100 ml single cream
Step 1: Fry The Vegetables
Heat your olive oil in a pan over a medium heat and add the chopped onion, red pepper and garlic clove. Leave to cook for 3 to 4 minutes, giving the ingredients an occasional stir.
Step 2: Add Some Liquid
After 3-4 minutes add the two tins of chopped tomatoes and the red pesto. Next add the sugar, which will bring out the sweetness of the tomatoes. Finally add the tomato purée, and some salt for flavouring, and give everything a good stir. Leave the mixture to simmer for 2-4 minutes.
Step 3: Blend The Mixture
Take the mixture off the heat and pour into your blender or smoothie maker. Blend the mixture until smooth.
Step 4: Add The Finishing Touches
Once your mixture is smooth, and all the ingredients have been blended together, return it to the pan over a medium heat. In a small bowl mix together the bicarb of soda with about a tablespoon of milk and add this to the soup. Don’t worry if it starts to fizz. Next add the remaining milk to the pan, and then stir in the cream. Give the ingredients a good mix and then leave the soup to simmer for 2-3 minutes, to ensure it is hot all the way through. Serve immediately.