by Babymoov

Almond tomato cream

Prep time:


Cooking time:

tomato cream


For the recipe
1 large ripe tomato (150-200 g / 0.331-0.441 lb / 5.291-7.055 oz ) or the equivalent of tinned peeled tomatoes
1 tbs of almond flour
15 cl / 5 fl oz of almond milk
1 pinch of turmeric


For 1 portion – Preparation time: 15 min – Cooking time: 12 min

Wash and cut the tomatoes into 4 after removing the stems and fleshy parts in the middle.
Place the skin side down in the steamer basket for 10 minutes.

In a small saucepan, heat the almond milk with the steam cooked tomato wedges, almond flour and turmeric for 2 minutes.

Pour the hot soup into the blender jar. Mix and sieve the soup through a small strainer on top of the baby’s bowl to remove seeds and skins of the tomatoes.


You can sprinkle a few small croutons of sliced bread (or simply tear it!).

Over the months

To complete the cream with a vegetarian touch, you can add small pieces of tofu.
Some small balls of meat (30 g) simply rolled into the size of a marble ball and coated with flour, cooked 5 minutes in the filtered and blended soup are popular with babies.

Note the recipe

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