ROASTED GARLIC & TOMATO SOUP MADE WITH V8®VEGETABLE JUICE

ROASTED GARLIC & TOMATO SOUP MADE WITH V8®VEGETABLE JUICE

Nutrition Facts

Serving Size
SERVING (1 CUP; 8 OZ. LADLE)
Amount Per Serving
Calories 116
% Daily Value
Total Fat 4g
6%
Saturated Fat 2g
10%
Cholesterol 8mg
3%
Sodium 426mg
18%
Total Carbohydrate 16.4g
5%
Dietary Fiber 4.8g
19%
Protein 3.5g
7%
Vitamin A 34%
Vitamin C 46%
Calcium 8%
Iron 18%
Total Time

90 min.

Serving & Size

SERVING (1 CUP; 8 OZ. LADLE)

Add To Pantry

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure
V8® 100% Vegetable Juice
bottles
onion 7 oz. 2 1/2  cups
kosher salt tsp.
black pepper 0 1/2  tsp.
olive oil tbsp.
whole roasted tomatoes 240 oz. cups
garlic powder 0 1/2  tsp.
kosher salt 1 1/2  tsp.
black pepper 0 1/2  tsp.
white bread 5 oz. slices
garlic 4 oz. cups
kosher salt tsp.
black pepper 0 1/2  tsp.
sour cream 16.5 oz. cups
cilantro tbsp.
lime juice tbsp.
Instructions


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.
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