Ever since Kids Cooking Made Easy was published, this has been one of my kids’ favorite dinners to help make and eat. I do the added step of blending the onion into the soup to get rid of the “bits” kids don’t like. Blending also infuses the soup with more flavor and makes it extra creamy.
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Heat oil in a large saucepan over medium heat. Add onion and garlic. Using a wooden spoon, sauté until onion is soft, about five to seven minutes. Add spices and stir.
Add crushed tomatoes and cook for eight to 10 minutes. Add milk and cook for an additional five minutes.
Using an immersion blender, blend the soup. Garnish with some Parmesan cheese and serve with cheesy pita crisps (see below).
Serve these with crispy pita chips. To make these cheesy pita chips to serve alongside the soup, split a pita bread in half and cut into halves or quarters. Sprinkle with cheese, dried basil, and garlic powder. Bake at 425 degrees Fahrenheit for seven to eight minutes, or until crispy. Enjoy by dipping into the soup.
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Adapted from Kids Cooking Made Easy by Leah Schapira and Victoria Dwek