ROASTED SUMMER TOMATO SOUP

Made With:

Product

Swanson® Unsalted Chicken Broth

Swanson® Unsalted Chicken Broth packs the perfectly balanced flavors of farm-raised chicken and vegetables picked at peak season into a rich, no-salt-added recipe. Just season to taste!

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Nutrition Facts
Serving Size
SERVING (8 OZ LADLE)
Amount Per Serving
Calories 103
% Daily Value
Total Fat 2.1g
3%
Saturated Fat 0.3g
2%
Cholesterol 1mg
0%
Sodium 203mg
8%
Total Carbohydrate 17.5g
6%
Dietary Fiber 3.8g
15%
Protein 4.7g
9%
Vitamin A 30%
Vitamin C 25%
Calcium 9%
Iron 7%
Total Time

75 min.

Serving & Size

SERVING (8 OZ LADLE)

Yields

The lush flavors of Summer are highlighted in this rich soup chock full of tomatoes, onions and garlic made with Swanson’s No-Salt Chicken Broth. Perfect hot or cold.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (8 OZ LADLE)
Amount Per Serving
Calories 103
% Daily Value
Total Fat 2.1g
3%
Saturated Fat 0.3g
2%
Cholesterol 1mg
0%
Sodium 203mg
8%
Total Carbohydrate 17.5g
6%
Dietary Fiber 3.8g
15%
Protein 4.7g
9%
Vitamin A 30%
Vitamin C 25%
Calcium 9%
Iron 7%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
whole peeled tomatoes, undrained 68 oz. qt.
onion, chopped 11 oz. cups
carrot, peeled, chopped 13 oz. cups
no salt added tomato paste 5 oz. 1/2  cups
olive oil tbsp.
garlic, peeled, minced tbsp.
Italian seasoning tbsp.
1. Drain tomatoes well; reserve juices.

2. In bowl, toss together drained tomatoes, onion, carrots, tomato paste, oil, garlic and Italian seasoning blend. Place on sheetpans and spread into even layers. Roast in a 425°F. Convection oven for 30 minutes until mixture starts to caramelized and is fairly dried out. Remove from heat. Hold.
Made With:

Product

Swanson® Unsalted Chicken Broth

View Product
Weight Measure
Swanson® Unsalted Chicken Broth qt.
russet potato, peeled, diced 1/4-inch 11 oz. cups
ground red pepper 1/8  tsp.
non fat (fat free) dry milk powder 4 oz. cups
3. Place roasted vegetable mixture into a large kettle with Swanson® Unsalted Chicken Broth, potatoes, red pepper and reserved tomato juices. Bring to a boil, reduce heat and simmer 30 minutes or until potatoes are very tender.

4. Whisk in milk powder; return to a boil.  Remove from heat.

5. Puree mixture in food processor or with an immersion blender.
Weight Measure
balsamic vinegar tbsp.
fresh basil leaves, chopped 2 oz. cups
6. Return mixture to a simmer. Stir in vinegar and basil.

CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.

CCP- Hold for hot service at 140°F.

7. To Serve: Using an 8 oz ladle, portion 1 cup soup.
 
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