Tomato Soup
(Vegan, dairy free)

Yield: Approximately 1 gallon

Ingredient Amount
Tomatoes, ripe, fresh 10 pounds
Carrot, small, peeled 2 each
Celery, stalk 2 each
Onion, red 1 1/2 each
Garlic, cloves  4 each
Basil, fresh 1 bunch
Tomato Paste 2 tablespoons
Salt, kosher to taste
Pepper. black to taste
  1. Rough chop all the tomatoes and reserve the liquid released while chopping
  2. Chop the carrot, celery, and onion.
  3. Heat stockpot (or pasta pot as long as it holds at least 1 ½ gallons) and add 1 tablespoon of canola or olive oil.
  4. Add the onions and garlic and gently cook without browning the onions and garlic
  5. Add the carrots and celery and continue to cook until the vegetables are soft.
  6. Add the tomato paste and cook, stirring frequently, for another five minutes.
  7. Add the tomatoes, reserved juice, and fresh basil. Finish with one and half gallons of water.
  8. Bring to a boil and lower heat to simmer.
  9. Simmer for approximately 1 hour (possibly more if the soup hasn’t reduced to proper consistency).
  10. Remove the basil and puree in blender until soup is smooth.
  11. Adjust seasoning with salt and pepper.

NOTE: This is a great vegan option for a soup.  This recipe works great as a sauce for the turkey meatballs and pasta as well.