Homemade Tomato Soup

30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

Servings

Convert Ingredient Measure

Ingredients

3 1/4

tbsp

Margarine, soft

1/2

cup

Onion, white, fresh, chopped

3 1/4

tbsp

Flour, all purpose, enriched

2

tsp

Base, chicken, low sodium

1/8

tsp

Black pepper, ground

1 3/4

cup

Water

7

cup

Milk, 1%, with vitamins A & D

2 1/2

cup

Tomatoes, diced, canned, in juice

5

tsp

Bell pepper, green, freeze dried

13

oz

Carrots, frozen, sliced

4 3/4

tbsp

Celery, fresh, diced

Nutrition Info

329.00 g / 11.75 oz per serving.

Recipe Label

Instructions

**Fresh diced carrots & bell pepper may be used in place of frozen/dehydrated (3 1/2 cup sliced carrots = 1 pound or 16 oz)


1. Wash & prepare vegetables.
2. Simmer carrots & celery in water.
3. Melt margarine - add onions & pepper, sauté until tender.
4. Add four & pepper to onions - stir until blended.
5. Slowly add water & cooked carrots, stirring constantly, then add low sodium chicken base - stir until mixture thickens & chicken base is completely dissolved.
6. Add tomatoes to soup.
7. Stir in hot milk & heat to 180°F.

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.