The Best Tomato Soup

Tomato soup
Meredith Lee/HSUS

The Best Tomato Soup

This recipe meets the USDA guidelines for K12 and childcare programs. It was developed by HSUS’s expert chefs and approved by HSUS’s registered dietitians. You can find this recipe below for 50 servings and for 100 servings.

Click here to view and download the PDF version of this recipe.

Process #3 – Complex meal prep

Skill level: Intermediate

Servings: 50

Ingredients

5 pounds Roma Tomatoes (cut in half)
10 Onions (cut in large chunks)
3 pounds 8 ounces Carrot (cut in 1-inch long sections)
20 cloves Garlic
1 pound 4 ounces (2 ½ cups) Basil
1 ½ -#10 can Canned Diced Tomatoes, reduced sodium
2 ½ cups Oil
1 – 1 1/8 gallons Vegetable stock, low sodium
1/3 cup Salt
1/3 cup Black Pepper

Servings: 100

Ingredients

10 pounds Roma Tomatoes (cut in half)
20 Onions (cut in large chunks)
7 pounds Carrots (cut in 1-inch long sections)
40 cloves Garlic
3 pounds (1 ¼ quarts) Basil
3 -#10 cans Canned Diced Tomatoes, reduced sodium
1 ¼ quarts (5 cups) Oil
1 ½ – 2 ½ gallon Vegetable stock, low sodium
2/3 cup Salt
2/3 cup Black Pepper

Preparation

HACCP – Standard Operating Procedure – Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.

1. Preheat oven to 400 degrees Fahrenheit.
2. Line four large sheet pans with parchment paper and place halved tomatoes, garlic, onion and carrots on the baking sheet. Drizzle vegetables with oil and sprinkle with salt and pepper. Bake the vegetables in the oven for 30-45 minutes or until carrots are fork tender and garlic is golden brown.
3. Add vegetable mixture to a large stock pot or steam jacketed kettle, along with canned tomatoes, basil, salt and pepper, put on medium heat. Add enough vegetable stock to cover vegetable. Bring just to a boil and then turn down to a simmer for 30-40 minute. Remove pot from heat.
4. Using an immersion blender to carefully blend to desired smoothness. (Can also put in blender in batches to purée)
HAACP- Critical Control Point- Reheat to internal temperature of 165ºF for at least 15 seconds

Notes

  • If preparing ahead of service, you can refrigerate at this point. After blending (or removing from refrigerator, if made before service), place soup back on the heat source, continue simmering, or heat on medium until soup reaches 165 degrees for15 seconds.
  • As soup is heating you can add additional stock to achieve desired thickness.
  • Soup can be adjusted with salt or sugar to achieve a balanced flavor

Serving information

Use 8-ounce ladle or 1 cup serving to provide 1/2 cup red/orange vegetable.
OR
Use a 4-ounce ladle or 1/2 cup serving to provide 1/4 cup red/orange vegetable serving.

Nutrition information per 1 cup serving

Calories: 159 Total Fat: 11g Saturated Fat: 0.8g Monounsaturated Fat: 7g Polyunsaturated Fat: 3.2g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 14g Fiber: 4g Total Sugar: 7.4g Protein: 2.3g Sodium: 739mg Vitamin A: 314μg Vitamin C: 20mg Calcium: 69mg Iron: 1.4mg Folate: 26μg