SOUP CREAMY TOMATO BASIL

Instructions

Pre-Preparation

Yield Factors -
Carrots: 76%
Celery: 74%
Onion: 78%
Canned diced tomatoes: 66%

Make bechamel sauce:
1. Make the Roux:
a. Heat butter and oil (first ingredient amount) in tilt skillet until melted then add flour.
b. Continuously whisk until a blonde roux is achieved being very careful not to overcook.
2. Combine the roux with cold milk and water in a saucepan or skillet.
3. Once the roux and liquid are combined, whisk until thickened and simmering. Hot hold.

Prep the vegetables:
1. Dice the carrots, celery, and onions.

Preparation

1. In a tilt skillet or kettle, saute carrots, celery, and onions in oil (second ingredient amount) over medium heat.
2. Add tomato paste and stir into vegetables until slightly darkened.
3. Add diced tomatoes and pepper and cook for 10 minutes.
4. Burr mix the vegetables until smooth.
5. Add and stir in the vegetable base.
6. Add in the bechamel sauce and stir in.
7. Reduce heat to low to medium-low.
8. Add in the basil and salt and stir to incorporate into soup.
9. Continue cooking to for an additional 20 minutes to fully develop flavor and reach a minumum temperature of 140 degrees F.

Serving

Serving = 1 Cup (8oz)