ROASTED GARLIC & TOMATO SOUP MADE WITH V8®VEGETABLE JUICE
Nutrition Facts
Serving Size
SERVING (1 CUP; 8 OZ. LADLE)
Amount Per Serving
Calories 117
% Daily Value
Total Fat 4g
6%
Saturated Fat 2g
10%
Cholesterol 9mg
3%
Sodium 404mg
17%
Total Carbohydrate 16.6g
6%
Dietary Fiber 4.6g
18%
Protein 3.5g
7%
Vitamin A 7%
Vitamin C 31%
Calcium 6%
Iron 18%

roasted garlic & tomato soup made with v8®vegetable juice

With subtle smoky notes, this robust soup will wow guests from beginning to end. It's a great addition to the appetizer menu or as a combo meal selection

  • Total time: 90 minutes
  • Servings: 28
Ingredient Weight Measure
onion , 1/2-inch sliced 7.000 oz. 2.5 cup
kosher salt 1 tsp.
black pepper , ground 0.5 tsp.
olive oil 1 tbsp.
V8® 100% Vegetable Juice , 46 oz container 1 bottle
whole roasted tomatoes 240.000 oz. 8 cup
garlic powder 0.5 tsp.
kosher salt 1.5 tsp.
black pepper , ground 0.5 tsp.
white bread , sliced 5.000 oz. 4 slice
garlic , peeled, whole, roasted 4.000 oz. 1 cup
kosher salt 1 tsp.
black pepper 0.5 tsp.
sour cream , ounce 16.500 oz. 2 cup
cilantro , chopped 2 tbsp.
lime juice 2 tbsp.


1. Season onions with first measure of salt (1 teaspoon) and pepper (1/2 teaspoon).  Cook on grill until charred. Reserve.

 
2. In a large pot of olive oil. Over medium heat, sweat charred onions. Cook for 5 minutes.

3. Add V8® Vegetable Juice and garlic powder. Simmer for 20 minutes on low flame.

4. Add tomatoes. Continue to cook for 25 minutes. Add second listed measure of salt (1-1/2 teaspoons) and pepper (1/2 teaspoon).

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

5. Using a blender, blend tomatoes white bread and garlic until very smooth. Add third  listed measure of salt (1 teaspoon) and pepper (1/2 teaspoon).

CCP: Hold for hot service at 140°F or higher until needed.


 
6. In a small mixing bowl, combine sour cream, cilantro & lime juice until well incorporated.

7. To Serve: Using an 8-oz. ladle, portion 1 cup into soup bowl.  Garnish with 2 teaspoons (#100 scoop) of lime cilantro sour cream.

With subtle smoky notes, this robust soup will wow guests from beginning to end. It's a great addition to the appetizer menu or as a combo meal selection

  • Total time: 90 minutes
  • Servings: 28
Ingredient Weight Measure
onion , 1/2-inch sliced 7.000 oz. 2.5 cup
kosher salt 1 tsp.
black pepper , ground 0.5 tsp.
olive oil 1 tbsp.
V8® 100% Vegetable Juice , 46 oz container 1 bottle
whole roasted tomatoes 240.000 oz. 8 cup
garlic powder 0.5 tsp.
kosher salt 1.5 tsp.
black pepper , ground 0.5 tsp.
white bread , sliced 5.000 oz. 4 slice
garlic , peeled, whole, roasted 4.000 oz. 1 cup
kosher salt 1 tsp.
black pepper 0.5 tsp.
sour cream , ounce 16.500 oz. 2 cup
cilantro , chopped 2 tbsp.
lime juice 2 tbsp.


1. Season onions with first measure of salt (1 teaspoon) and pepper (1/2 teaspoon).  Cook on grill until charred. Reserve.

 
2. In a large pot of olive oil. Over medium heat, sweat charred onions. Cook for 5 minutes.

3. Add V8® Vegetable Juice and garlic powder. Simmer for 20 minutes on low flame.

4. Add tomatoes. Continue to cook for 25 minutes. Add second listed measure of salt (1-1/2 teaspoons) and pepper (1/2 teaspoon).

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

5. Using a blender, blend tomatoes white bread and garlic until very smooth. Add third  listed measure of salt (1 teaspoon) and pepper (1/2 teaspoon).

CCP: Hold for hot service at 140°F or higher until needed.


 
6. In a small mixing bowl, combine sour cream, cilantro & lime juice until well incorporated.

7. To Serve: Using an 8-oz. ladle, portion 1 cup into soup bowl.  Garnish with 2 teaspoons (#100 scoop) of lime cilantro sour cream.

Made with:

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