Tomato Soup with Cheese Straws & Basil Crème
with hidden veggies for kids: carrot, celery & onion
With our hidden veggies recipes, you can serve delicious meals that are fresh, easy to make and sneakily packed with the veggies that kids usually push to the side of the plate. Family dinner made stress-free!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
⅓ roll(s)
Puff pastry
(Contains: Melk (inclusief lactose), May contain traces of allergens, Gluten, Tarwe)
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
⅓ sachet(s)
Dried thyme
½ piece
Garlic
½ sachet(s)
Sicilian-style herb mix
10 milliliters
Basil crème
25 g
Crème fraîche
(Contains: Melk (inclusief lactose))
1 piece
Bay leaf
½ pack
Chopped tomatoes with basil
½
Tomato paste
2 piece
Tomato
100 g
Mix of carrot, onion and celery
(Contains: Selderij)
Not included in your delivery
250 milliliters
Low sodium vegetable stock
¼ tablespoon
Olive oil
½ tablespoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Pre-heat the oven to 200°C.
- Roll out the sheet of puff pastry.
- Cut it in half and then scatter the cheese and the thyme over one half. Season to taste with salt and pepper.
- Place the other half on top and press together carefully, then cut downwards into long strips of around 2cm width.
- Hold one of the strips at both ends and carefully twist one end several times, so as to make a cheese straw.
- Transfer to a parchment-lined baking sheet and then repeat this process with the rest of the strips.
- Bake the cheese straws in the oven for 13 - 15 minutes.
- Prepare the stock (see Tip).
- Roughly chop the tomato and the garlic.
- Heat a light drizzle of olive oil in a soup pot over medium-high heat and fry the garlic with the tomato paste for 1 minute.
- Add the vegetable mix and fry for 2 more minutes.
Health Tip: if you're watching your salt intake, substitute the stock with the same amount of boiling water.
- Stir in the fresh tomato and the chopped tomatoes from the pack and cook for 1 - 2 more minutes.
- Add the honey, the stock, the bay leaf and the Sicilian-style herbs.
- Mix well to combine, then allow the soup to simmer gently over a low heat for 15 - 20 minutes.
- Take the soup off the heat, then remove the bay leaf and discard.
- Use an immersion blender to process until smooth.
- Add an extra splash of water as necessary if it seems too thick.
- Taste the soup, then season with salt and pepper as needed.
- Serve the soup in bowls or deep plates.
- Garnish with the basil crème and the crème fraîche.
- Serve the cheese straws alongside.
