Tomato Soup
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- Tomatoes, red, ripe, canned, packed in tomato juice, no salt added ‎ 1 1/2 c., 1 tbsp. ‎
- Tomato juice, canned, without salt added ‎ 1 pt., 2 tbsp., 1 3/4 tsp. ‎
- Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 1/3 c., 1 1/3 tsp. ‎
- Salt, table ‎ 3/8 tsp.
- Spices, pepper, black ground 1/8 tsp.
- Basil, fresh chopped 1 tbsp., 2 7/8 tsp. ‎
- Cheese, cream, low fat ‎ 1 tbsp., 2 7/8 tsp. ‎
INSTRUCTIONS
- In a large pot, bring tomatoes and tomato juice to boil. Reduce heat and simmer, uncoveredfor 30 minutes.
- Place tomato mixture into a blender or food processor and blend until smooth, or leavechunky if desired.
- Return to heat and add milk, seasonings, and cream cheese. Continue to cook over mediumheat until all is fully incorporated. Hold hot for service above 135 degrees F.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Tomatoes, red, ripe, canned, packed in tomato juice, no salt added ‎ 1 qt., 1 pt., 1/2 c. ‎
- Tomato juice, canned, without salt added ‎ 2 qt., 1 c. ‎
- Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 1 1/2 c.
- Salt, table ‎ 1 1/2 tsp.
- Spices, pepper, black ground 1/2 tsp.
- Basil, fresh chopped 1/2 c.
- Cheese, cream, low fat ‎ 1/2 c.
INSTRUCTIONS
- In a large pot, bring tomatoes and tomato juice to boil. Reduce heat and simmer, uncoveredfor 30 minutes.
- Place tomato mixture into a blender or food processor and blend until smooth, or leavechunky if desired.
- Return to heat and add milk, seasonings, and cream cheese. Continue to cook over mediumheat until all is fully incorporated. Hold hot for service above 135 degrees F.
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Tomatoes, red, ripe, canned, packed in tomato juice, no salt added ‎ 3 qt., 1 c. ‎
- Tomato juice, canned, without salt added ‎ 1 gal., 1 pt. ‎
- Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 1 pt., 1 c. ‎
- Salt, table ‎ 1 tbsp.
- Spices, pepper, black ground 1 tsp.
- Basil, fresh chopped 1 c.
- Cheese, cream, low fat ‎ 1 c.
INSTRUCTIONS
- In a large pot, bring tomatoes and tomato juice to boil. Reduce heat and simmer, uncoveredfor 30 minutes.
- Place tomato mixture into a blender or food processor and blend until smooth, or leavechunky if desired.
- Return to heat and add milk, seasonings, and cream cheese. Continue to cook over mediumheat until all is fully incorporated. Hold hot for service above 135 degrees F.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- Tomatoes, red, ripe, canned, packed in tomato juice, no salt added ‎ 1 gal., 2 qt., 1 pt. ‎
- Tomato juice, canned, without salt added ‎ 2 gal., 1 qt. ‎
- Milk, fluid, nonfat, calcium fortified (fat free or skim) ‎ 1 qt., 1 pt. ‎
- Salt, table ‎ 2 tbsp.
- Spices, pepper, black ground 2 tsp.
- Basil, fresh chopped 1 pt.
- Cheese, cream, low fat ‎ 1 pt.
INSTRUCTIONS
- In a large pot, bring tomatoes and tomato juice to boil. Reduce heat and simmer, uncoveredfor 30 minutes.
- Place tomato mixture into a blender or food processor and blend until smooth, or leavechunky if desired.
- Return to heat and add milk, seasonings, and cream cheese. Continue to cook over mediumheat until all is fully incorporated. Hold hot for service above 135 degrees F.