From Kids Cooking Made Easy - by Leah Schapira and Victoria Dwek. We love sauce and cheese, whether it's on top of our pasta or our pizza. But when do we ever get an excuse to eat it on its own? If the picky eaters in your house don't like bits of onion in their soup, use an immersion blender to puree it before adding the cheese.
2 Tbsp oil or butter
1 small onion, diced
1 garlic clove, minced
1 (28 oz) can crushed tomatoes
1 tsp sugar
1 tsp dried basil
1 tsp garlic powder
2 cup milk
¼ cup water
½ cup shredded cheese, plus more for garnish, optional
Heat oil in a large saucepan over medium heat. Add onion and garlic. Using a wooden spoon, saute until onion is soft, 5-7 minutes.
Add crushed tomatoes and cook for 8-10 minutes. Add sugar, salt, basil, garlic powder, milk and water and stir to combine. Cook for an additional 5 minutes.
Add cheese. Stir until cheese is melted. Ladle soup into bowls to serve.
Garnish with additional shredded cheese (optional)
To make cheesy pita chips, split a pita bread in half and cut it into halves or quarters. Sprinkle with shredded cheese, dried basil and garlic powder. Bake at 425F for 7-8 minutes or until crispy.