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.
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|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 cup|
|balsamic vinegar||3 tbsp.|
|fresh basil leaves||1.5 oz.||1 cup|
|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.