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4 from 1 vote

Tomato Soup USDA Recipe for Adults in CACFP

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.
CACFP ADULT PORTION CREDITING INFORMATION
1 cup (8 oz spoodle) provides ⅝ cup vegetable (⅜ cup red/orange vegetable, ¼ cup other vegetable).
Course: Soup
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Soup
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Fall, Spring, Winter
25 Servings
Calories: 65

Ingredients

25 Servings

    Weight

    • 2 lb 7 oz *Fresh onions, diced
    • - - Garlic powder
    • 4 lb 12 oz Canned plum tomatoes, undrained
    • - - Water
    • - - Low-sodium chicken base
    • - - Dried basil
    • - - Ground black pepper
    • - - Sugar
    • 3 oz Canned no-salt-added tomato paste
    • 4 oz Margarine, trans-fat free

    Measure

    • 1 qt 3 cups *Fresh onions, diced
    • 2 Tbsp Garlic powder
    • 2 qt ½ cup (approx. ¾ No. 10 can) Canned plum tomatoes, undrained
    • 2 qt 1 cup Water
    • 1 Tbsp Low-sodium chicken base
    • 3 Tbsp Dried basil
    • ¾ tsp Ground black pepper
    • 3 Tbsp Sugar
    • ⅓ cup Canned no-salt-added tomato paste
    • ½ cup Margarine, trans-fat free

    50 Servings

      Weight

      • 4 lb 14 oz *Fresh onions, diced
      • 2½ oz Garlic powder
      • 9 lb 8 oz Canned plum tomatoes, undrained
      • - - Water
      • - - Low-sodium chicken base
      • - - Dried basil
      • - - Ground black pepper
      • 3 oz Sugar
      • 6 oz Canned no-salt-added tomato paste
      • 8 oz Margarine, trans-fat free

      Measure

      • 3 qt 2 cups *Fresh onions, diced
      • ¼ cup Garlic powder
      • 1 gal 1 cup (approx. 1½ No. 10 cans) Canned plum tomatoes, undrained
      • 1 gal 2 cups Water
      • 2 Tbsp Low-sodium chicken base
      • ¼ cup 2 Tbsp Dried basil
      • 1½ tsp Ground black pepper
      • ¼ cup 2 Tbsp Sugar
      • ⅔ cup Canned no-salt-added tomato paste
      • 1 cup Margarine, trans-fat free

      -

      25 Servings

        Weight

        • 2 lb 7 oz *Fresh onions, diced
        • - - Garlic powder
        • 4 lb 12 oz Canned plum tomatoes, undrained
        • - - Water
        • - - Low-sodium chicken base
        • - - Dried basil
        • - - Ground black pepper
        • - - Sugar
        • 3 oz Canned no-salt-added tomato paste
        • 4 oz Margarine, trans-fat free

        Measure

        • 1 qt 3 cups *Fresh onions, diced
        • 2 Tbsp Garlic powder
        • 2 qt ½ cup (approx. ¾ No. 10 can) Canned plum tomatoes, undrained
        • 2 qt 1 cup Water
        • 1 Tbsp Low-sodium chicken base
        • 3 Tbsp Dried basil
        • ¾ tsp Ground black pepper
        • 3 Tbsp Sugar
        • ⅓ cup Canned no-salt-added tomato paste
        • ½ cup Margarine, trans-fat free

        50 Servings

          Weight

          • 4 lb 14 oz *Fresh onions, diced
          • 2½ oz Garlic powder
          • 9 lb 8 oz Canned plum tomatoes, undrained
          • - - Water
          • - - Low-sodium chicken base
          • - - Dried basil
          • - - Ground black pepper
          • 3 oz Sugar
          • 6 oz Canned no-salt-added tomato paste
          • 8 oz Margarine, trans-fat free

          Measure

          • 3 qt 2 cups *Fresh onions, diced
          • ¼ cup Garlic powder
          • 1 gal 1 cup (approx. 1½ No. 10 cans) Canned plum tomatoes, undrained
          • 1 gal 2 cups Water
          • 2 Tbsp Low-sodium chicken base
          • ¼ cup 2 Tbsp Dried basil
          • 1½ tsp Ground black pepper
          • ¼ cup 2 Tbsp Sugar
          • ⅔ cup Canned no-salt-added tomato paste
          • 1 cup Margarine, trans-fat free

          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 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).

          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.

          Nutrition

          Serving: 1cup (8 oz spoodle) | Calories: 65 | Total Carbohydrate: 10g | Protein: 2g | Total Fat: 2g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 200mg | Potassium: 330mg | Dietary Fiber: 2g | Total Sugars: 5g | Vitamin C: 13mg | Vitamin D: 19IU | Calcium: 51mg | Iron: 1mg | Vitamin A: 9mcg