Tomato soup

• 2 cans (400 g / 14 oz each)chopped tomatoesno salt added; check the label for added salt or sugar
• 2 mediumcarrots
• 1 mediumpotatoabout 200 g (7 oz); it thickens the soup
• 1onionfinely chopped
• 1 clovegarlicfinely minced, optional
• 4–5fresh basil leavesoptional, finely chopped
• 300 ml (1¼ cups)wateror homemade stock made without salt, with every bone piece strained out; not ready-made stock, which is usually salty
• 1 tbspolive or vegetable oil

Steps

1. 1Wash your hands. Scrub the carrots under running water and peel them. Cut one lengthwise into sticks about 6–8 cm long and 2 cm wide (2½–3 × ¾ in), never round coins, for your baby to dip, and chop the other. Scrub the potato under running water, peel it, cut away any green, damaged or sprouting parts, and cut it into cubes about 2 cm (¾ in). Rinse and peel the onion, then chop it finely. If you use basil, rinse it under running water, pick the leaves off the stems and chop them finely.
2. 2Heat the oil in a large pan over medium-low heat and cook the onion and chopped carrot gently for about 10 minutes, stirring, until soft. Add the garlic for the last minute, without letting it brown.
3. 3Add the tomatoes, potato, carrot sticks and water. Bring to a boil, then cover and simmer gently for 20 to 25 minutes, until the potato and carrot fall apart when you press them with a spoon. Stir in the basil for the last 2 minutes. Don't add salt or stock. Before you blend, lift out the carrot sticks with a slotted spoon and squash one between your thumb and finger: it should flatten easily.
4. 4Blend until completely smooth; for a baby of 9 months or older who manages lumps, you can scoop their portion out before blending and mash it instead. Take your baby's portion out now, before any salt or seasoning goes in. It should be thick enough to stay on a spoon when you tip it; if it's runny, simmer it uncovered for a few minutes.
5. 5Spread your baby's portion in a shallow bowl to cool, stirring. Soup holds heat, so stir it well and check the temperature in the middle before serving: it should feel only just warm, never hot.
6. 6For toast strips (once wheat has been introduced on its own), check the bread label. At every age, choose plain bread with no whole seeds, nut pieces or whole grain kernels; before 12 months, also check there's no honey (not safe under 12 months). Toast it lightly and cut it into strips about the size of an adult finger, roughly 6–8 cm long and 2 cm wide (2½–3 × ¾ in).