Children’s cookery classes: Easy tomato soup with cheesy dough balls

Easy tomato soup

Children’s cookery classes: Easy tomato soup with cheesy dough balls

Easy tomato soup Children’s cookery classes

This tomato soup will make you and your kids smile. It makes a lovely light meal when served with crispy bread or with home made garlic and cheese dough balls. Find the recipe bellow in this blog post. A bowl is one of your 2 a day! We made this in one of our cookery classes in Bristol and the kids loved it.

You will need:
1 small red onion
1/2 red pepper
1/2 carrot
1 glove of garlic
1 tbsp olive oil
400 grs tin of chopped tomatoes
3 tbsp tomato purée
3 tbsp tomato ketchup
2 tbsp caster sugar
1/2 tsp of dried oregano or fresh basil
250 ml of vegetable stock
Salt and pepper
4 tbsp double cream

How to make it:
1,- prepare and chop all the vegetables by dicing the onion and pepper.
2,- peel the carrot, then grate it or cut it in small bits. Crush the garlic.
3,- heat the oil, add the onion, pepper and carrot, and cook for 5 minutes.
4,- pour in the tinned tomatoes, tomato purée, tomato ketchup, garlic, sugar, oregano and stock. Simmer of 30 minutes.
5,- season the mixture with salt and pepper. Then bled the soup until it is smooth.
6,- stir in 4 tbsp of cream and serve with crusty bread or cheesy garlic dough balls.

Cheesy dough balls


mozzarella block 150g, cut into 1cm cubes

For the dough balls
• fast action yeast 2 tsp
• olive oil
• strong white bread flour 500g, plus more for dusting
• fine salt 1tsp

• unsalted butter 100g
• garlic 2 cloves, crushed
• flat-leaf parsley, rosemary and basil 1 tbsp, of each, finely chopped

How to make them:
Mix the yeast, 2 tbsp olive oil, and a pinch of sugar into 300ml warm water in a jug until the yeast has dissolved.

2,-Tip the flour and salt into a bowl, and pour over the liquid. Knead in the bowl until you form a rough ball, then knead on a floured work surface until smooth and elastic. Put into an oiled bowl and cover with clingfilm. Leave to rise in a warm place for 1 hour, or until doubled in size.

3,-Knock the dough back into the bowl with your hands, and divide into 18 balls (weigh them to make them identical, if you like).

4,-Roll each piece into a smooth ball, pushing a cube of mozzarella into the centre of each. Pinch the dough to seal in the cheese.

5,-Put the dough balls into an oiled ovenproof frying pan or baking dish (approx. 25cm diameter) leaving a small gap in between each to allow for proving. Cover with oiled clingfilm and leave again for 30 minutes.

6,-Heat the oven to 220C/fan 200C/gas 7. To make the herb butter, melt the butter then add the crushed garlic and herbs off the heat. Season well.
7,-Uncover the dough and brush the dough balls with 2/3 of the garlic butter. Bake for 20 minutes until golden and puffed.
8,- Brush with the remaining butter and leave to cool for a few minutes.