Cream of tomato soup

Name: Cream of tomato soup
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 25 servings
Ingredients: 1/4 lb beef base; 1 gallon water; 2 oz minced bacon; 6 oz butter; 2 cloves minced fresh garlic; 1 small onion minced; 5 oz a p flour; 3 1/4 oz granulated sugar; 1/4 tsp black pepper; 2 1/2 lb tomato puree

Jerry Fleeman

Prep 30 mins30m

Cook 1 hr1h

Serves 25

I found this recipe in the Oregon prison system while I was the food service director, I took a copy with me when I retired from that job, You need to try it.

It makes a pretty big batch, 25 8 oz servings but freezes well, Just freeze before adding the milk.

Ingredients

¼ lb beef base
1 gallon water
2 oz minced bacon
6 oz butter
2 cloves minced fresh garlic
1 small onion minced
5 oz a p flour
3 ¼ oz granulated sugar
¼ tsp black pepper
2 ½ lbs tomato puree

Instructions

Keep screen awake

1
In a large stock pot place beef base, water and minced bacon, Bring to a boil, Reduce heat to simmer for .
2
In another pan saute onions and garlic until translucent, Add flour, Stir and cook on medium for . Add flour to beef mixture, whisk until smooth, Bring to a boil, Add sugar, pepper and tomato puree, Stir until well blended, Reduce to a low simmer and continue to cook and stir occasionally for .
3
At this point I cool it all down and put in in freezer containers and freeze it, It holds up well in the freezer up to a year. And do it in whatever size containers that fit your needs.
4
To serve while heating the soup add enough whole milk to your taste, add some and taste until you get it where you want it. Trust me you wont be able to eat canned tomato soup ever again.

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