Kitchen Cadets: Ages 6-12: Roast tomato soup

Author:: Kate Gibbs
Time:: < 30 mins
Difficulty:: Medium
Special options:: Vegetarian, Kid-friendly, Nut-free

Though it's a savoury dish, this slightly acidic soup is also wonderfully sweet. It's a great way to use up overripe tomatoes. To use larger tomatoes, simply cut them in quarters before roasting. Some adult assistance is needed to pull the hot roasting pan fromthe oven and to help pour the tomatoes into the frying onion. For older children and adults, you can add a chilli when whizzing the tomatoes.

Kitchen Cadets: Ages 6-12: Roast tomato soup

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Ingredients

800g ripe cherry tomatoes, in assorted colours
5 tbsp olive oil
Salt
4 cloves garlic
1 Spanish onion, chopped
3 tbsp balsamic vinegar
1/2 bunch basil, leaves torn
Creme fraiche, to serve, optional

Method

Preheat oven to 220C. Pick green tops off tomatoes and put in a roasting pan with 2-3 tablespoons olive oil, a sprinkling of salt and garlic cloves, unpeeled. Toss everything together and cook on the top shelf of the oven for 15 minutes. Meanwhile, cook onion in a large saucepan over a lowheat with the remaining olive oil for 10 minutes, until soft and translucent. Add balsamic vinegar to the onions, stir and reduce for 5 minutes.

Remove tomatoes from oven and carefully skin the garlic, using two forks to extract the flesh. Add tomatoes and garlic to onions. Pour mixture into a food processor. Add basil and whiz, leaving the soup quite chunky. Pour soup into bowls and drizzle with olive oil and creme fraiche, if desired.

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