TOMATO CARROT HERB SOUP for restaurants
Made with vegetarian beans, roasted peppers, corn and spinach. Seasoned with garlic, basil, coriander and mint. Served with a lemon slice float!
Makes 37 cups
6 lb. 6 oz. can GFS Stewed Tomatoes including liquid; remove 3-4 c. solids plus liquid from can, and blend in blender till pureed
105 oz. can GFS Sliced Carrots including liquid; remove 3-4 c. solids plus liquid from can, and blend in blender till pureed
2 c. sweet red roasted peppers including some liquid from the can; puree in blender till smooth
15 oz. can Vegetarian Baked Beans (Heinz brand is gluten-free)
27 oz. can leaf spinach including liquid
29 oz. can whole kernel corn including liquid
1/2 med. yellow onion, grated
2 c. water
1/3 c. peanut, almond or cashew butter
1/2 c. canned coconut milk (shake well before measuring)
1/4 c. margarine
1/4 c. sugar
2 T. Balsamic vinegar
2 T. salt
3 T. garlic powder
2 T. dried basil
2 T. ground coriander
1 t. dried oregano
1 t. dried rubbed mint,or 1/2 t. dried mint
1 t. celery seed
2 t. mild paprika
1/2 t. red cayenne pepper
1 t. ground allspice
1 t. black pepper
1 T. liquid smoke
fresh lemon for garnish, sliced thinly; reserve both ends to add to soup while it cooks
You’re going to need a 12 quart pot to make this soup.
In extra large soup pot, over medium heat, empty cans of stewed tomatoes and carrots, absent the amount you pureed.
Now add the pureed tomatoes and carrots. Stir well.
Add remaining ingredients, one at a time, stirring well after each addition.
Cook,uncovered, at a fizzle of a boil for 1 hour, stirring occasionally. Adjust for salt.
Ladle into bowls and float a thin lemon slice on top. Serve with additional cracked pepper.
Notes: I engineered this recipe with restaurants in mind, and left room for a lot of variation. The lemon float increases the value of the soup, as do the roasted peppers. It’s a nice visual touch, while imparting a fresh flavor to the soup.
The cooking time for this soup is flexible. It holds up and stores well, because there’s no pasta, potatoes or rice.
Unless you’re making a bean soup, you don’t need many beans in a veggie soup.
Posted in: FEATURED RECIPES FOR RESTAURANTS