Tomato soup

The kid is a picky eater.  But she really likes tomato soup.  From the can.

Campbell's tomato soup ingredients: Tomato Puree (Water, Tomato Paste)Water, High Fructose Corn Syrup, Wheat Flour, Salt, Vegetable Oil (Corn, Cottonseed, Canola and/or Soybean)Flavoring, Ascorbic Acid, and Citric Acid.

I think I can make something much healthier and cheaper.  This is the recipe I found.  I'm praying that she likes it.

Michael Chiarello Homemade Tomato Soup Recipe

Ingredients

1 (14-ounce) can chopped tomatoes - I used fresh.

3/4 cup extra virgin olive oil

Salt and freshly ground black pepper

1 stalk celery, diced

1 small carrot, diced

1 yellow onion, diced

2 cloves garlic, minced

1 cup chicken broth

1 bay leaf

2 tablespoons butter

1/4 cup chopped fresh basil leaves

1/2 cup heavy cream, optional

Directions

Preheat oven to 450 degrees F.

Strain the chopped tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Bummer.  She does not like it.  Fussy kid.  It's a good soup but it was too orange and was not a pure tomato enough flavor.  I am going to try again, but next time, I am going to essentially try to make soup consistency tomato paste.