Housemade Roasted Tomato Soup

MAKE AHEAD:

1. Wash tomatoes, onion, and carrots under cool running water.
2. Using vegetable dicer or food processor cut onions, carrots, and tomatoes into large chunks. Place in a large mixing bowl.
3. Add garlic cloves, olive oil, salt, and pepper. Gently stir to coat and combine.
4. Spread the tomatoes, onions, carrots, and garlic in an even layer on sprayed parchment lined sheet pans.
5. Roast, uncovered, at 400°F for 20 minutes.
6. Remove from the oven and stir to promote even, sweet caramelization and prevent any bitter burning.
7. Return to the oven and continue to roast an additional 15 minutes.
8. Add vegetable mixture to a large stock pot, tilt skillet or steam jacketed kettle, along with canned tomatoes, vegetable broth, and balsamic vinegar.
9. Bring just to a boil and then turn down to a simmer for 30-40 minute.
10. While the soup is simmering, wash herbs under cool running water.

For fresh herbs, use a mix of thyme, oregano, and basil, or simply use whichever one herb you have on hand.

11. Remove leaves and discard the stems. Once the soup simmers, turn off heat and add fresh herb leaves.

Cook to 135°F or higher.

12. Using an immersion blender to carefully blend to desired smoothness.

Can also put in blender in batches to purée.

Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.

Prepare this sauce in large quantities and store it in the freezer. Place in the cooler to thaw, one to two days prior to production.

DAY OF SERVICE:

1. Add thawed soup to a large pot, tilt skillet or steam jacket kettle.
2. Heat soup, stirring occasionally, until it reaches 165°F.

Cook to 165°F or higher for 15 seconds.

3. Place the soup in 4-inch half hotel pans and hot hold, covered, for service.

Soup holds well for service and does not need to be batch cooked.

4. Serving size is 1 cup.

Sprinkle soup with parmesan cheese or extra chopped fresh herbs for a nice finish.