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Tomato Soup USDA Recipe for Family Child Care

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 Home Child Care Crediting Information
1 cup (1 cup measuring cup or 8 oz spoodle) provides ⅝ cup vegetable (½ cup red/orange vegetable, ⅛ cup other vegetable).
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Soup
Keyword: Home
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
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
6 Servings
Calories: 65

Ingredients

  • 1⅓ cup or 6 oz *Fresh onions, diced
  • 1½ tsp Garlic powder
  • 2 cup or 1 lb 4 oz Canned plum tomatoes, undrained
  • 3¼ cup Water
  • ½ tsp Low-sodium chicken base
  • 2¼ tsp Dried basil
  • ¼ tsp Ground black pepper
  • 1 tsp Sugar
  • ¼ cup or 2 oz Canned no-salt-added tomato paste
  • 2 Tbsp or 1 oz Margarine, trans-fat free

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  • 1⅓ cup or 6 oz *Fresh onions, diced
  • 1½ tsp Garlic powder
  • 2 cup or 1 lb 4 oz Canned plum tomatoes, undrained
  • 3¼ cup Water
  • ½ tsp Low-sodium chicken base
  • 2¼ tsp Dried basil
  • ¼ tsp Ground black pepper
  • 1 tsp Sugar
  • ¼ cup or 2 oz Canned no-salt-added tomato paste
  • 2 Tbsp or 1 oz Margarine, trans-fat free

Instructions

  • In a medium saucepan, add onions, garlic powder, tomatoes, water, chicken base, basil, 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.
  • Remove from heat and transfer all ingredients from saucepan to a high-speed blender and blend at high speed for 60 seconds or until mixture has a smooth consistency.
  • Return the mixture to the saucepan.
  • Add 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 soup into large soup tureen or large soup bowl.
  • Critical Control Point: Hold at 140 °F or higher until served.
  • Serve 1 cup (portion with 1 cup measuring cup or 8 oz spoodle).

Nutrition

Serving: 1cup | Calories: 65 | Total Carbohydrate: 10g | Protein: 2g | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 213mg | Potassium: 377mg | Dietary Fiber: 3g | Total Sugars: 5g | Vitamin C: 17mg | Vitamin D: 20IU | Calcium: 58mg | Iron: 1mg | Vitamin A: 34mcg