Tomato Soup with Number-Shaped Croutons
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Warm up any fall afternoon with this effortless tomato puree, which also makes a comforting school-day lunch when packed in a hot soup container.
“Kids will love counting down each bite of this delicious soup.
”
Ingredients
- 1 can whole tomatoes in juice
- 1 celery stalk
- 1 cup low-sodium chicken stock
- Salt and pepper to taste
- 1 tsp. fresh lemon juice
- 1 1/4 cups cream
- Sliced bread of your choice
- Number-shaped cutters
Directions
Puree tomatoes, celery, broth, lemon juice, cream, salt and pepper in a blender.
Pour into a pot and warm on the stove.
Toast bread and use number cutouts to make shaped croutons. Serve immediately.