Tomato Basil Soup

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
2 quarts

Prepare for soup season with this simple Tomato Basil Soup.

Ingredients

0.75 oz. butter
3 oz. minced onion
2 oz. diced carrots
2 oz. diced celery
1 tsp. minced garlic
4 oz. tomato purée
1 lb. diced canned tomatoes with juice
2 tsp. chiffonade basil
3 ½ cups 2% milk
¼ cup half-and-half
1 ¼ tsp. granulated sugar
2 tbsp. water
2 tbsp. cornstarch
Salt and pepper to taste

Steps

  1. Melt butter.
  2. Add onions, carrots, celery and garlic, and sauté until translucent.
  3. Add tomato purée and diced tomatoes.
  4. Simmer 15 to 20 minutes.
  5. Purée with burr mixer until smooth in texture.
  6. Add basil.
  7. Simmer 15 minutes.
  8. Combine milk and cream and bring to a simmer.
  9. Add to tomato soup.
  10. Add sugar.
  11. Combine water and cornstarch, mix well to make a slurry.
  12. Add to soup and bring to simmer to slightly thicken.
  13. Taste and adjust seasoning with salt and pepper.

Recipe by Washington State University, Pullman

More From FoodService Director

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

FSD Resources