This recipe is not really toddler approved, it only gets 1 out of four toddler thumbs up, and no puppy paws up.
It is, however, Momma approved. It is that perfect little something extra to go with the endless cycle of grilled cheese sandwiches we seem to be going through and, as an added bonus, a good way to use up the last of last years tomato harvest that is in our deep freezer.
The ingredients are:
6 cups of tomatoes, you can use canned diced in juice, do not drain them… I prefer fresh (or in this case, frozen fresh)
3 cups of chicken broth
1 package of fresh baby spinach
1 large onion sliced
1/2 tsp of cloves
1/2 tsp of adobo
2 tbsp butter
2 tbsp flour
Throw everything into a 5 quart crock pot except the butter and flour. Cook on high for 3-4 hours, or low for 6-8 hours. I have let this go on low for up to ten hours before without a problem. Allow soup to cool. While soup is cooking melt the butter in a small sauce pan on the stove. Add the flour, one tbsp at a time, whisking until smooth and thick. Add the butter mixture to the soup and then using an immersion blender purée the soup leaving some small chunks if you prefer.
This is the perfect soup for dipping a grilled cheese sandwich into… a sort of tomato florentine purée. Occasionally Liam like it when I dip one of his grilled cheese strips into my soup too, so he can try it, but he does not like it by the spoonful yet.