Roasted tomato basil soup
I’VE MADE IT BEFORE BUT THIS TIME, I ADDED A LITTLE MORE OOMPH. By now you know that I love my Barefoot Contessa. But you also might be aware of her delicious yet wildly fattening food, a dilemma for someone who is already 14 pounds heavier than usual, also trying to keep a 17-month old foodie happy and healthy. This is where Ina Garten meets Missy Chase Levine.
You might know Missy as The Sneaky Chef, and if you don’t, you should. She’s such a clever resource for parents trying to pack more veggies, whole grains and other good stuff into foods kids love. Her version of tomato soup includes a puree of white beans and cauliflower, mashed up ahead of time and quietly worked into the soup without any picky tastebuds ever detecting the difference. But since Phoebe actually likes both of these things (for now), I just added them in their regular form. It worked well because soup isn’t so easy for her to eat, what with her limited mastery of spoons and all. The beans and cauliflower chunks made it easier thicker and easier to get onto the spoon and that she did, with gusto. After all, this is one of Barefoot’s best soups.