ROASTED SUMMER TOMATO SOUP

ROASTED SUMMER TOMATO SOUP

Nutrition Facts

Serving Size
SERVING (8 OZ LADLE)
Amount Per Serving
Calories 107
% Daily Value
Total Fat 2g
3%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 209mg
9%
Total Carbohydrate 16.9g
6%
Dietary Fiber 3.8g
15%
Protein 4.6g
9%
Vitamin A 100%
Vitamin C 35%
Calcium 10%
Iron 6%
Total Time

75 min.

Serving & Size

SERVING (8 OZ LADLE)

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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.

Recipe Yields:

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

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Ingredients Weight Measure
Swanson® Unsalted Chicken Broth
qt.
whole peeled tomatoes 68 oz. qt.
onion 11 oz. cups
carrot 13 oz. cups
no salt added tomato paste 5 oz. 0 1/2  cups
olive oil tbsp.
garlic tbsp.
Italian seasoning tbsp.
russet potato 11 oz. cups
ground red pepper 0 1/8  tsp.
non fat (fat free) dry milk powder 4 oz. cups
balsamic vinegar tbsp.
fresh basil leaves 1.5 oz. cups
Instructions
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.
 
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