Most kids think cooking is fun. Parents who take advantage of this interest at an early age have the opportunity to help their kids become interested in trying healthy foods, according to the American Dietetic Association. That’s why Cache Valley Family Magazine has joined forces with Lee’s Marketplace and Citrus Pear Dinners for a Kids Test Kitchen where kids get the opportunity to test healthy, delicious versions of kid-approved recipes to take home and share with their families.
- 4 cans fire roasted tomatoes
- 1 tsp salt
- 1/2 tsp baking soda
- Fresh ground pepper to taste
- 1.5 tsp garlic minced
- 2 tsp onion powder
- 1 cup chicken broth — low sodium
- 1 Tbs brown sugar
- 1 cup reduced fat evaporated milk
- 1/2 Tbs basil
- 1 baguette
- Fresh sliced mozzarella
In a large pot, combine the roasted tomatoes, salt, and baking soda. Cook until tomatoes stop bubbling from soda. Add garlic, onion powder, brown sugar, and chicken broth. Bring to a boil for five minutes, stirring regularly. Reduce heat to a simmer. Use a hand blender or regular blender to purée soup. Once soup is blended, add evaporated milk and basil. Simmer for 15 additional minutes while assembling croutons.
Warm pan or pancake griddle. Slice baguette into half-inch slices. Place a slice of fresh mozzarella between two sliced pieces of baguette. Butter one side and place on hot pan or pancake griddle. Once cooking, butter the other side of baguette. Cook each side until toasted and cheese is melted. Cut mini grilled cheese into four pieces each, creating grilled cheese croutons.
Serve croutons on top of soup and enjoy!