Roasted Summer Tomato Soup

ROASTED SUMMER TOMATO SOUP

Total Time Serving & Size 75 MIN. SERVING (8 OZ LADLE)

Difficulty The lush flavors of Summer are highlighted MEDIUM in this rich soup chock full of tomatoes, onions and garlic made with Swanson’s No-

Yields Salt Chicken Broth. Perfect hot or cold. 16

INGREDIENTS WEIGHT MEASURE

whole peeled tomatoes, undrained 68 oz. 2 qt.

onion, chopped 11 oz. 2 cups

Nutrition Facts carrot, peeled, chopped 13 oz. 3 cups

Serving Size SERVING (8 OZ LADLE) no salt added tomato paste 5 oz. 1/2 cups Amount Per Serving Calories 103 olive oil 2 tbsp.

% Daily Value Total Fat 2.1g 3% garlic, peeled, minced 2 tbsp. Saturated Fat 0.3g 2% Italian seasoning 1 tbsp. Cholesterol 1mg 0% Sodium 203mg 8% Total Carbohydrate 17.5g 6% Swanson® Unsalted Chicken Broth 2 qt. Dietary Fiber 3.8g 15% Protein 4.7g 9% russet potato, peeled, diced 1/4-inch 11 oz. 2 cups Vitamin A 30% Vitamin C 25% Calcium 9% Iron 7% ground red pepper 1/8 tsp.

non fat (fat free) dry milk powder 4 oz. 1 cups

balsamic vinegar 3 tbsp.

fresh basil leaves, chopped 2 oz. 1 cups

INSTRUCTIONS 1. Drain tomatoes well; reserve juices. 2. In bowl, toss together drained tomatoes, onion, carrots, tomato paste, oil, garlic and Italian seasoning blend. Place on sheetpans and spread into even layers. Roast in a 425°F. Convection oven for 30 minutes until mixture starts to caramelized and is fairly dried out. Remove from heat. Hold. 3. Place roasted vegetable mixture into a large kettle with Swanson® Unsalted Chicken Broth, potatoes, red pepper and reserved tomato juices. Bring to a boil, reduce heat and simmer 30 minutes or until potatoes are very tender. 4. Whisk in milk powder; return to a boil. Remove from heat. 5. Puree mixture in food processor or with an immersion blender. 6. Return mixture to a simmer. Stir in vinegar and basil. CCP- Heat to a minimum internal temperature of 165°F for one (1) minute. CCP- Hold for hot service at 140°F. 7. To Serve: Using an 8 oz ladle, portion 1 cup soup.