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Creamy Tomato Basil Soup

Serving: 100

Ingredients

  • 3 Pound + 2 Ounce of Carrots
  • 2 Quart + 5 1/3 Tbsp of Basil, Fresh
  • 3 Pound + 2 Ounce of Celery, chopped
  • 3 Pound + 2 Ounce of Yellow Onion, diced
  • 54 Pound + 2 2/3 Ounce of Tomatoes, canned, diced
  • 1 Pound + 18 3/4 Gram of Tomato Paste
  • 1 Pint + 1 1/3 Tbsp of Vegetable Oil
  • 8 Ounce + 9 1/2 Gram of Vegetable Soup Base
  • 2 Tbsp + 2 1/3 tsp of Black Pepper
  • 12 1/2 Quart of Bechamel Sauce

Steps

  1. Saute carrots, celery, and onions in oil.
  2. Add tomato paste until darkened.
  3. Add diced tomatoes and pepper and cook for 10 minutes
  4. Blend all ingredients.
  5. Stir in vegetable base
  6. Add in bechamel sauce. Reduce heat & stir.
  7. Add basil and salt to taste.
  8. Continue cooking to develop flavor (about 20 minutes).


Nutritional Information

  • Calories: 172.08
  • Sat. Fat: 11.3 %
  • Sodium: 510.16

Sourced from: The Lunch Box

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