'no bits' tomato soup with cheesy fingers

As all mums know it can be difficult to get children to eat vegetables but this soup combines a range of tasty and nutritious vegetables into a smooth puree so your child won’t be put off!

Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

ingredients

soup
400g smooth tomato passata
2 tbsp extra virgin olive oil
1 stalk celery, roughly chopped
1 small carrot, roughly chopped
1 onion, roughly chopped
1 clove garlic, crushed
200ml gluten free vegetable stock
1 small white potato (150g), peeled and diced
1 bay leaf
3 basil stalks, leaves removed and torn
salt and freshly ground black pepper

grilled cheesy fingers
4 slices DS-gluten free bread (White Sliced, White Multigrain or Brown Multigrain)
50g Cheddar or Double Gloucester cheese, sliced

method

In a medium saucepan heat the olive oil over a medium heat. Add the chopped celery, carrot, onion and garlic and season. Cook for about 10 minutes or until softened.
Add the tomato, stock, potato and bay leaf. Simmer for about 15 minutes or until the vegetables are very tender. Add the torn basil leaves. Puree in a blender or food processor until silky smooth.
For the grilled cheesy fingers, heat the grill and toast the bread on one side. Remove from the grill and place the cheese slices on the untoasted side, return under the grill until the cheese is bubbling
Serve the soup in a bowl accompanied with the cheesy fingers.

Tip – If you have any soup leftover, it can always be frozen.