I'm a sucker for tomato soup - this is delicious and quick to make!
Prep time: 25- 30 minutes
Makes 4 servings
2 tablespoons extra-virgin olive oil
1 tablespoon butter
1 onion, chopped
2-3 cloves garlic, minced
1 teaspoon sea salt
2 cups veg or chx stock
1 (14.5 ounce) can chopped tomatoes (Muir Glen has a fire-roasted canned tomato that make this soup real yummy)
1 tablespoon honey
1/4 cup sour cream
1/4 cup finely chopped fresh basil
Freshly ground pepper
Heat oil and butter in a 4-quart pot over medium heat. Add onion, garlic, salt and saute until onions are soft and translucent. Add stock, tomatoes, and honey and simmer for about 10-15 minutes to marry flavors.
Let soup cool slightly and put half of it into blender with sour cream. Blend until smooth. Transfer to another pot. Blend the other half of the soup and add. Reheat blended soup. Add basil and pepper to taste before servings.
For babies 6 months and older:
Serve this soup with steamed broccoli on the side. Puree part of the steamed broccoli with water for baby.
From "Feeding the Whole Family-Recipes for Babies, Young Children and Their Parents" by Cynthia Lair, pg 131