Recipes
Ingredients
Amount | Item |
---|---|
1 gal | Hot water (180°-190°F) |
1 bag | Foothill Farms® Cream Soup Base (either #067 or #096) |
12 oz | tomato paste |
2 oz | olive oil |
6 oz | diced yellow onion |
1 oz | minced garlic |
4 oz | red wine |
4 oz | sherry wine |
30 oz can | diced tomatoes with juice (option: fire-roasted tomatoes) |
Instructions
In a large mixing bowl, add water. Add tomato paste and Cream Soup Base (28 oz) to water while stirring with a wire whisk. Continue stirring until mix is completely dissolved. Set aside.
In a large stock pot, sauté onions and garlic in olive oil until they start to turn soft.
Deglaze pan with red and sherry wines, bringing to a full boil.
Add tomatoes and bring to a slow simmer.
Pour soup mixture into stock pot and stir to combine.