November 25th, 2008
Recipe courtesy Kids in the Holiday Kitchen by Jessica Strand and Tammy Massman-Johnson.
In a large stockpot, heat the olive oil over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add garlic and sauté for about 1 minute.
Add the tomatoes, stock, tomato paste and nutmeg. Bring to boil, reduce the heat, and allow it to simmer uncovered until the flavours meld together, 30 to 40 minutes.
Working in batches, place the soup into a blender and purée. Pour the puréed soup into the stockpot, and add the milk. Bring it to a simmer over low heat. Season with salt and pepper to taste. Pour into 6 decorative teacups and serve. If made ahead, reheat in a large pot over medium heat, stirring for 5 minutes until hot.
156 calories, 11 g fat, 77 mg calcium, 916 mg sodium, 12 g carbohydrates, 2 g fibre, 3 g protein; good source of vitamin A and vitamin C.