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BarGrill-FrenchOnionTomatoPepperSoup
Soups

French Onion, Tomato & Pepper Soup

Ingredients

  • 1 bag (2.2 lbs) Rykoff Sexton® Caramelized Sliced Onions
  • 2 oz. Molly's Kitchen® Vegetable Base Paste
  • 1 can Roseli® Chef Style Diced Tomatoes
  • ½ ea. 3kg can Rykoff Sexton Fire Roasted Red Peppers
  • 1 ea. Hilltop Hearth® Pub Grain Hamburger Bun
  • 1 tsp. Rykoff Sexton Olive Oil
  • 1 oz. Glenview Farms® Vegan Mozzarella Style Shreds

PREPARATION

  1. Dissolve vegetable base in the 2 quarts hot water.
  2. In a stock pot or rondeau add all the onions and begin to sweat. Add the roasted red peppers and cook, stirring frequently for 5-7 minutes. 
  3. Add Chef Style tomatoes, then the 2 quarts of vegetable stock. 
  4. Simmer for 30-40 minutes. 
  5. Remove from heat and pureé in batches and cool. 
  6. This batch makes just over one gallon of soup, or about 32 servings, 4 oz. each.

For the soup garnish: 

  1. Dice your day-old Pub Grain Hamburger Bun into croutons and lightly toast with olive oil.
  2. Garnish each soup with pub grain croutons and vegan mozzarella style shreds.

Serves 32

Recipe by Chef Matthew Dean, Food Fanatics® Chef, Streator, IL

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