• 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon oregano, dried
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (14 ounce) can vegetable stock (reduced sodium if possible)
  • 2 cups water


  • Heat olive oil in stockpot. Add garlic, red pepper, and oregano. Heat until garlic sizzles.
  • Add the crushed tomatoes and mix well.
  • Add the vegetable stock and water. Bring to a boil.
  • Reduce heat and simmer for 10 minutes.

Kids Can: open cans using can opener (older children).

Change it up: Serve room temperature in teacups to toddlers. Hot soup in a bowl may be too difficult to eat. Consider putting soup in well-sealed travel mugs to take in the car on busy nights. Just make sure it is a safe temperature for your child before adding the lid. Try serving this soup with “Say Cheese Please Straw.” Amazing combo!


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