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–+ servings

Tomato Soup for Babies, Toddlers and Kids

A delicious fresh roasted tomato basil soup that is suitable for babies 6 months and up! The base recipe is dairy free with no added salt or sugar, with optional additions to add more flavor for older kids. Red lentils add creaminess and a source of iron too!
8 child servings (more for smaller babies)
Prep Time: 10 minutes
Cook Time: 1 hour
5 from 1 rating
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Ingredients

  • olive oil
  • 1.5 lb (600 g) large plum tomatoes
  • 3 cloves garlic
  • 1 small-medium onion, thinly sliced
  • 2 inch chunk carrot, peeled and grated
  • 1 tsp dried Italian herbs
  • 3 tbsp red lentils
  • 1.5 cups (350 ml) water
  • 2-3 sprigs fresh basil , leaves

Optional Ingredients

  • 4 tbsp fresh orange juice
  • ½ cup (60 g) grated cheddar cheese

Instructions 

  • First, get your tomatoes roasting. Heat the oven to 200C / 390F. Slice the tomatoes in half lengthways, lay in a pan (cut side up) and add the whole garlic cloves to the pan. I like to place the garlic cloves really close to a tomato - the proximity to the tomato slows down their cooking time, so they stay a little softer and don't overcook. Drizzle with olive oil and place in the oven for 35-45 minutes.
    (Note that if you're making this for older kids, you may want to season the tomatoes with salt and pepper, but not if you're giving it to babies under 12 months.)
    1.5 lb large plum tomatoes, 3 cloves garlic, olive oil
  • Meanwhile, start the onion caramelizing. In a saucepan, heat a little oil (or melt some unsalted butter) and cook the onions over a low heat, stirring often, until they start to brown and caramelize, maybe 15-20 minutes. (We won't achieve complete caramelization, but we can get them pretty nicely golden in that time.)
    olive oil, 1 small-medium onion
  • Add the grated carrot and mix through. Cook for another couple of minutes to soften the carrot.
    2 inch chunk carrot
  • Add the herbs and mix through, just until fragrant.
    1 tsp dried Italian herbs
  • Add the lentils and 1.5 cups of water. Bring to a gentle simmer for 10-12 minutes until the lentils are soft.
    1.5 cups water, 3 tbsp red lentils
  • Once the tomatoes have reduced in size and charred a little, remove from the oven and let them sit to cool for about 5 minutes.
  • Flip the tomatoes over so the skins are on top, and peel the skins off. They should come away pretty easily.
  • Add the peeled tomatoes to the saucepan and stir through. Allow to simmer for about 5 minutes. If it's too thick, add another 1/2 cup (125ml) of water.
    (If you're using the orange juice, add it now)
    4 tbsp fresh orange juice
  • Add the basil and then puree the soup with a hand blender, or by transferring to a jug blender.
    (If you're using the cheese, add it alongside the basil and allow it to melt before pureeing)
    2-3 sprigs fresh basil, 1/2 cup grated cheddar cheese
  • Serve.

Notes

Nutritional information includes the orange juice and cheese.
Course: Baby Meals, Toddler Meals
Calories: 103kcal, Carbohydrates: 9g, Protein: 4g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 7mg, Sodium: 54mg, Potassium: 298mg, Fiber: 3g, Sugar: 4g, Vitamin A: 935IU, Vitamin C: 18mg, Calcium: 74mg, Iron: 1mg