Yield: 12 Servings
Ingredients
- 2 tbl Oil Blend Vegetable 90/EVO 10
- 4 oz Fresh Jumbo Yellow Onion-Trimmed Diced
- 2 oz Fresh Celery - Trimmed, Diced
- 2 oz Fresh Carrot - Trimmed, Diced
- 6 oz Canned Tomato Paste
- 2 oz Base Vegetable LS no added MSG GF
- 1 qt, 3 cup Water
- 1 qt Canned Tomato Puree
- 1 tbl, 1 ½ tsp Sugar granulated Extra Fine
- 1 tbl Salt
- ½ tsp Spice Pepper Black Ground
- ½ tsp Hot Pepper Tabasco Sauce
- 1 each Herb Dried Whole Bay Leaves
- 2 cup Bulk Tomato Juice
- 4 oz Fresh Fennel-Trimmed, Sliced
Method
In stockpot over medium-high heat, heat oil. Add onion, celery, fennel, and carrot. Sauté until vegetables are tender, 4-6 minutes. Stir in tomato paste and base. Sauté 2-3 minutes.
Add remaining ingredients. Whisk until well blended. Bring to a boil. Reduce heat. Simmer 35-40 minutes. Discard bay leaves. Puree.
Return pureed mixture to pot. Return to a simmer. Do not boil.
Cover. Keep hot for service.
Nutritional Information | |
Calories | 117.64 cal |
Calories from Fat | 27.09 cal |
Total Fat | 3.01g |
Saturated Fat | 0.39g |
Trans Fat | 0.03g |
Polyunsaturated Fat | 1.38g |
Monounsaturated Fat | 1.15g |
Cholesterol | 0.80 mg |
Sodium | 607.64 mg |
Carbohydrate | 19.36g |
Fiber | 4.48g |
Total Sugars | 9.11g |
Protein | 3.56g |