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
- Dissolve vegetable base in the 2 quarts hot water.
- 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.
- Add Chef Style tomatoes, then the 2 quarts of vegetable stock.
- Simmer for 30-40 minutes.
- Remove from heat and pureé in batches and cool.
- This batch makes just over one gallon of soup, or about 32 servings, 4 oz. each.
For the soup garnish:
- Dice your day-old Pub Grain Hamburger Bun into croutons and lightly toast with olive oil.
- Garnish each soup with pub grain croutons and vegan mozzarella style shreds.
Serves 32
Recipe by Chef Matthew Dean, Food Fanatics® Chef, Streator, IL