Name: Tomato Basil
Prep time: 20 min
Cook time: 90 min
Yield: 72 16oz
Ingredients: 15 ea onions (diced); 1.5 cups basil (dried); 3 tbsp pepper (black, ground); 1 cup garlic (peeled, chopped); 4 cups oil (vegetable); 16 cups flour; 4 gal stock (vegetable); 102 oz tomatoes (canned, diced); 212 oz tomatoes (canned, crushed); 50 oz tomato paste (canned); 9 lbs sour cream; 1/2 cup salt

Creamy, fragrant and makes a prefect lunch combo with a grilled cheese!

Tomato Basil

CourseSoup

Servings	Prep Time
72 16oz	20 minutes

Cook Time

90 minutes

Servings	Prep Time
72 16oz	20 minutes

Cook Time

90 minutes

Tomato Basil

CourseSoup

Servings	Prep Time
72 16oz	20 minutes

Cook Time

90 minutes

Servings	Prep Time
72 16oz	20 minutes

Cook Time

90 minutes

Ingredients

15 ea onions diced
1.5 cups basil dried
3 tbsp pepper black, ground
1 cup garlic peeled, chopped
4 cups oil vegetable
16 cups flour
4 gal stock vegetable
102 oz tomatoes canned, diced
212 oz tomatoes canned, crushed
50 oz tomato paste canned
9 lbs sour cream
1/2 cup salt

Servings: 16oz

Units:

Instructions

Roux

In a large soup pot add 1/2 the oil, sweat onions until tender. Add garlic, basil, black pepper, remaining oil and flour to form roux. Add 1/2 of the veggie stock, stir continuously to make veloute.

Assembly

When veloute thickens (approx. 1 hour), add tomatoes, tomato paste. Cook for 20 minutes. Adjust consistency with remaining stock. Add sour cream, stir and lower heat to holding temperature. Season with salt.

Finish

Serve over cheese ravioli or pasta and garnish with parsley.

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