Tomato Soup USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Our Tomato Soup is a healthy classic with tomatoes, onions, and garlic in a chicken broth base with a hint of basil.
CACFP CREDITING INFORMATION
1 cup (8 fl oz ladle) provides ¹⁄2 cup vegetable.
3.67 from 3 votes

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Instructions
 

  • 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 8–10 minutes.
  • Purée 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 1 gal 1 qt 2 cups (about 10 lb 10½ oz) soup into a half 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.
  • Portion with 8 fl oz ladle (1 cup).

Nutrition INFORMATION

Tomato Soup USDA Recipe for Child Care Centers
Amount Per Serving
 
1 cup (8 fl oz ladle)
Calories
71
Total Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
0
mg
0
%
Sodium
 
282
mg
12
%
Total Carbohydrate
 
11
g
4
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
6
g
7
%
Protein
 
2
g
4
%
Vitamin D
 
0
IU
0
%
Calcium
 
53
mg
5
%
Iron
 
1
mg
6
%
Potassium
 
395
mg
11
%
N/A=data not available
*Marketing Guide
25 Servings:
Mature onions: 2 lb 13 oz
50 Servings:
Mature onions: 5 lb 10 oz

Notes

*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 10¹⁄2 oz
About 1 gal 1 qt 1¹⁄3 cups/1 steam table pan (12¾′′ x 10½′′ x 6′′)
50 Servings:
About 21 lb 5 oz
About 2 gal 2 qt 2²⁄3 cups/2 steam table pans (12¾′′ x 10½′′ x 6′′)