Tomato Basil Soup by Chef Beth Kaszniak
Needed ingredients:
Yield: 15 quarts
4 cans (26.5 lbs) San Marzano tomatoes #10 cans
8 pcs (4.5 lbs) yellow/sweet onions
1 lb fresh basil leaves
1 qt vegetable stock
65 cloves (0.5 lbs) peeled garlic
4 tbsp (1.42 oz) kosher salt
1 tbsp crushed red pepper flakes
¼ cup (0.12 lb) olive oil or neutral
Directions:
- Prepare the Mise en Place:
- Destem the basil leaves, peel the garlic cloves, and large-dice the onion.
- Set Up Equipment:
- Turn on the equipment and attach the agitator. Set the bottom temperature of the kettle to 375°F to sauté the vegetables. Begin agitator rotation.
- Sauté Aromatics:
- Add the oil of choice, diced onion, whole garlic cloves, 1 tablespoon salt, and crushed red pepper flakes.
- Sauté for approximately 10 minutes, or until the onions are soft and lightly caramelized.
- Add Tomatoes and Stock:
- Reduce the temperature to 280°F. Add the San Marzano tomatoes, remaining salt, and vegetable stock.
- Bring to a gentle boil for about 5 minutes.
- Simmer:
- Lower the temperature to 205°F and continue to simmer for an additional 15 minutes to develop flavor.
- Finish the Soup:
- Add the fresh basil leaves and heavy cream, and simmer for a final 5 minutes.
- Blend:
- Cold-flush the bottom of the kettle to stop cooking. Stop the agitator and remove it.
- Using an immersion blender, purée the soup until smooth and velvety.
- Serve:
- Adjust seasoning as needed. Serve immediately.
Featured equipment:
Recipe for FireMixer-14
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