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Recipes

ROMA TOMATO BASIL SOUP – SC

Allergens:

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HACCP rules:

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Prep Time:

Yield

1

Shelf Life

0.5
  1. 1

    Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

  2. 2

    Transfer soup to the induction soup warmer, set at 200°F. Reheat soup to 165°F. This should take about 1 hour, and no more than 2 hours.

  3. 3

    Log the date, time and temperature.

  4. 4

    Using a 6 oz ladle, stir the soup well, ensuring the temperature is a minimum of 140°F, and it is smooth in texture.

  5. 5

    Ladle 6 fl oz into a to go cup -or- 12 fl oz into a to go bowl.

  6. 6

    Place lid on container.

  7. 7

    Serve with a package of crackers.

*SERVICE | Monitor seasoning, temperature, thickness and integrity of Soup throughout the day, and adjust accordingly.

Description

1

Serving Size

—

Shelf Life

0.5