Creamy Tomato Basil Soup

Instructions

Yields

• Carrots: 76%

• Celery: 74%

• Onion: 78%

• Canned diced tomatoes: 66%

Pre-Preparation
Make béchamel sauce:

1. Make the roux:
   a. Heat butter and oil (first ingredient amount) in a tilt skillet until melted, then add flour.
   b. Whisk continuously until a blonde roux is achieved, being careful not to overcook.

2. Combine the roux with cold milk and water in a saucepan or skillet.

3. Whisk until thickened and simmering. Hot hold.

Prep the vegetables:

1. Wash all produce thoroughly.

2. Dice the carrots, celery, and onions.

Preparation

1. In a tilt skillet or kettle, sauté carrots, celery, and onions in oil (second ingredient amount) over medium heat.

2. Add tomato paste and stir into the vegetables until slightly darkened.

3. Add diced tomatoes and pepper; cook for 10 minutes.

4. Blend the vegetables until smooth using an immersion blender or blender.

5. Stir in the vegetable base.

6. Add the béchamel sauce and stir to combine.

7. Reduce the heat to low to medium-low.

8. Add basil and salt; stir to incorporate.

9. Continue cooking for an additional 20 minutes to develop flavor and reach a minimum temperature of 140°F.

10. Hold hot until service at 140°F or higher.

Serving
Serving = 1 cup (8oz)