Chef Don’s Kitchen Recipe File  
RECIPE NAME: Tomato Bread Soup Original Date:
DIRECTORY: Soups & Stews  
    Revision Date:
     
Sensitivity:  

Ingredients

16 ½ cups

33 cups

Specs
onion, diced ¼" 2 cups 4 cups  
olive oil ¼ cup ½ cup
bay leaf, California 1 each 2 each Harvest
thyme, fresh minced 1 tsp 2 tsp
sugar 3 TBSP 6 TBSP
salt mix 3:1 2 tsp 4 tsp
paprika, spanish sweet 1 TBSP 2 TBSP
tomatoes whole in juice 1 ea #10 can 2 ea #10 can Alta Cucina
black pepper fresh ground ½ tsp 1 tsp  
potato bread, diced ½" 4 cups 8 cups  
water, cool 4 cups 8 cups  
red wine ¼ cup ½ cup  
garlic fresh minced 2 tsp 4 tsp  
       

In large soup pot, saute onions in olive oil until translucent and pale golden brown.

Add remaining ingredients and slowly bring to boil, stirring occasionally.

When it boils, turn down to low heat and simmer for 15 minutes, puree in robot coupe until smooth.

Cool in shallow pans in walk in then place in clean container. Label, date, initial and refrigerate.