This warming tomato soup is both healthy and delicious, with cheesy croutons and milk bubbles adding a little something extra – you’ll need a hand blender to whip the milk into a foam. A good tomato soup is a great skill for a child to learn, and will serve them well in later life!
Preheat your oven to Gas Mark 4, 180°C, fan 160°C.
First make the croutons. Scatter the cubes of bread into a deep roasting dish, and drizzle the olive oil over. Give the dish a toss to combine.
Place in the oven for 15 minutes and then remove. Scatter the cheese over the croutons and return to the oven for another 15 minutes, giving them a stir occasionally to stop them burning. Take the dish out of the oven and leave in a warm place.
Add the oil to a saucepan and place over a low-medium heat. When the oil is hot, cook the garlic and onions in the pan for 5-7 minutes, until the onions have softened.
Sprinkle in the ground coriander, salt and pepper and stir.
Set a sieve over the saucepan and pour in the tin of tomatoes so the liquid from the tin is strained into the pan. Deseed the tomatoes before roughly chopping the flesh and adding to the pan.
Add 500ml (17fl oz) of water to the pan along with the vegetable stock. Leave to simmer for 25-30 minutes.
To make the bubbles, pour the milk into a pan with a pinch of salt, and warm slightly. Take the pan off the heat and ask your little helpers to use the hand blender to make bubbles in the milk.
When the soup is ready, take off the heat and add the lime juice.
To serve, pour the soup into 4 bowls, and sprinkle over the croutons and the coriander. Finish by spooning the milk bubbles over the soup.
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