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 Escalon Vine Ripe Tomato Basil Soup

Escalon Vine Ripe Tomato Basil Soup

Thick, creamy tomato soup with the addition of fresh vegetables and herbs.
Approx. 12 quarts


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


Preparation Steps
  • In a large soup pot, heat olive oil and butter over medium-high heat. Add onion, carrot and garlic; sauté until onion is transparent.
  • 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.
  • Add Bella Rossa Cubetto di Pomodoro, vegetable stock and sea salt. Bring to a boil, reduce heat and simmer for 15 minutes.
  • 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.
  • 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.
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