The lush flavors of Summer are highlighted in this rich soup chock full of tomatoes, onions and garlic made with Swansons No-Salt Chicken Broth. Perfect hot or cold.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|whole peeled tomatoes||68 oz.||2 qt.|
|onion||11 oz.||2 cups|
|carrot||13 oz.||3 cups|
|no salt added tomato paste||5 oz.||0 1/2 cups|
|olive oil||2 tbsp.|
|Italian seasoning||1 tbsp.|
|russet potato||11 oz.||2 cups|
|ground red pepper||0 1/8 tsp.|
|non fat (fat free) dry milk powder||4 oz.||1 cups|
|balsamic vinegar||3 tbsp.|
|fresh basil leaves||1.5 oz.||1 cups|
|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.
|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.
|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.