Tomato Soup USDA Recipe for Adults in CACFP

Age Group: Adult
Serving Size: 25-50
Prepare for a timeless taste of nostalgia! Our Tomato Soup recipe is a smooth and creamy blend that includes canned plum tomatoes, fresh onions, and spices. This all-time childhood favorite never tasted so good.
1 cup (8 oz spoodle) provides ⅝ cup vegetable (⅜ cup red/orange vegetable, ¼ cup other vegetable).
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  • In a large stock pot, add onions, garlic powder, tomatoes, water, chicken base, basil, salt, black pepper, and sugar. Bring to a boil. Reduce heat to medium.
  • Add tomato paste. Simmer uncovered over medium heat for 7 minutes. DO NOT OVER COOK.
  • Puree ingredients in stock pot with a bermixer (immersion mixer) for 3–5 minutes until mixture has a smooth consistency.
  • Fold in margarine. Simmer uncovered over medium heat for 2–3 minutes. Stir well.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Pour 10 lb 14 oz (about 1 gal 1¾ qt) soup into a half deep steam table pan (12¾” x 10½” x 6”).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Serve 1 cup (portion with 8 oz spoodle).


Nutrition Facts
Tomato Soup USDA Recipe for Adults in CACFP
Amount Per Serving 1 cup (8 oz spoodle)
Calories 65 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 200mg9%
Potassium 330mg9%
Total Carbohydrate 10g3%
Dietary Fiber 2g8%
Total Sugars 5g6%
Protein 2g4%
Vitamin C 13mg16%
Vitamin D 19IU127%
Calcium 51mg5%
Iron 1mg6%
Vitamin A 9mcg
*Marketing Guide
25 Servings:
*Fresh onions: 2 lb 12 oz
50 Servings:
*Fresh onions: 5 lb 8 oz


*See Marketing Guide for purchasing information on foods that will change
during preparation or when a variation of the ingredients is available.
Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 10 lb 14 oz
About 1 gal 1¾ qt/1 half deep steam table pan (12¾” x 10½” x 6”)
50 Servings:
About 21 lb 12 oz
About 2 gal 3½ qt/2 half deep steam table pans (12¾” x 10½” x 6”)