☀️ Lunch🧒 2-3 yearsvegetariancomfort-foodinteractiveclassic

Creamy Tomato Soup with Grilled Cheese Dippers

Name: Creamy Tomato Soup with Grilled Cheese Dippers
Prep time: 25 min
Yield: 2 servings
Ingredients: 1 can (400g) whole peeled tomatoes; 1/2 cup low-sodium vegetable stock; 2 tablespoons heavy cream; 1 teaspoon olive oil; 1/4 small onion, diced; 1 small garlic clove, minced; Pinch of dried basil; 2 slices bread; 1 slice cheddar cheese; 1 tablespoon butter

A classic comfort food pairing of smooth, slightly sweet tomato soup with crispy grilled cheese cut into fun dipping strips.

Make a version like this

25 minutes2 servingsRegular family foods, smaller pieces

Ingredients(10)

1 can (400g) whole peeled tomatoes
1/2 cup low-sodium vegetable stock
2 tablespoons heavy cream
1 teaspoon olive oil
1/4 small onion, diced
1 small garlic clove, minced
Pinch of dried basil
2 slices bread
1 slice cheddar cheese
1 tablespoon butter

Instructions(10 steps)

1
Heat olive oil in a pot over medium heat. Sauté onion for 3-4 minutes until soft.
2
Add garlic and cook for 30 seconds.
3
Pour in tomatoes with their juice and vegetable stock.
4
Add dried basil and simmer for 15 minutes.
5
Blend soup until smooth using an immersion blender.
6
Stir in cream and warm through. Season with a tiny pinch of salt if needed.
7
For grilled cheese: butter one side of each bread slice.
8
Place cheese between bread slices (butter facing out).
9
Cook in a pan over medium heat until golden on both sides and cheese is melted.
10
Cut grilled cheese into strips or triangles for dipping.

Nutritional Highlights

-Tomatoes are rich in lycopene and vitamin C
-Cheese provides calcium and protein
-Whole grain bread adds fiber
-Cream adds healthy fats for brain development

Age Appropriateness

A beloved comfort meal for 2-3 year olds. The dipping action makes eating fun and interactive.

Introduction Tip

Serve the soup in a wide, shallow bowl for easier dipping. If your child prefers, serve the soup and sandwich separately.

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Instructions(10 steps)

Heat olive oil in a pot over medium heat. Sauté onion for 3-4 minutes until soft.

Add garlic and cook for 30 seconds.

Pour in tomatoes with their juice and vegetable stock.

Add dried basil and simmer for 15 minutes.

Blend soup until smooth using an immersion blender.

Stir in cream and warm through. Season with a tiny pinch of salt if needed.

For grilled cheese: butter one side of each bread slice.

Place cheese between bread slices (butter facing out).

Cook in a pan over medium heat until golden on both sides and cheese is melted.

Cut grilled cheese into strips or triangles for dipping.