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Escalon Vine Ripe Tomato Basil Soup Recipe

Escalon Vine Ripe Tomato Basil Soup
Yield: Approx. 12 quarts
Escalon Vine Ripe Tomato Basil Soup

Thick, creamy tomato soup with the addition of fresh vegetables and herbs.

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  • ¼ cup Extra virgin olive oil
  • 2 oz. Unsalted butter
  • 3 cups Onion, diced ¼″
  • 2 cups Carrot, minced
  • ¼ cup Garlic, minced
  • 1 cup Bontá Fancy Tomato Paste
  • ¾ tsp. Cayenne pepper
  • 1 tsp. Fennel, ground
  • 2 each Bay leaves
  • 3- #10 cans Bella Rossa Cubetto di Pomodoro
  • 3 cups Vegetable stock
  • ¾ tsp. Sea salt
  • ¼ cup Cornstarch
  • ½ cup Cold water
  • 2 cups Heavy cream
  • ½ cup Fresh basil, chiffonade
  1. In a large soup pot, heat olive oil and butter over medium-high heat. Add onion, carrot and garlic; sauté until onion is transparent.
  2. Add Bontá Fancy Tomato Paste, cayenne pepper, fennel and bay Leaf. Stir occasionally until Bontá Fancy Tomato Paste is lightly caramelized, about 3 – 4 minutes.
  3. Add Bella Rossa Cubetto di Pomodoro, vegetable stock and sea salt. Bring to a boil, reduce heat and simmer for 15 minutes.
  4. Whisk together cornstarch and cold water to make a slurry. Slowly whisk cornstarch slurry into simmering tomatoes. Bring to a boil, reduce heat and simmer an additional 10 minutes.
  5. Whisk in heavy cream and fresh basil, simmer an additional 5 minutes. Adjust seasoning as needed. Remove from heat; keep hot for service.

Suggested Soup Garnishes: Shaves of aged provolone cheese, char-grilled baguette slices, fresh basil sprig.