Pizza Today - December 2023 - 37

N
othing says warmth in the
winter like a hot bowl of
soup. The choices of cozy
soups are endless. As a pizzeria,
go with your strengths and that is the
tomato. Not the fresh tomatoes you feature
in the summertime, I'm talking about the
amazing canned tomatoes that you have
meticulously hand selected to use for your
killer pizza sauce. Let's use those as a base
for incredible tomato soups that you can
highlight on your winter specials menu.
Why add soup? First, it is an easy,
prep ahead option that can store for days.
Secondly, think return visits. A delicious
tomato soup with your house focaccia or
hot ham and cheese sandwich could be just
the thing to entice customers to return for
a second time in a week. Third, it's a great
option to increase check averages. Train
your team to share what goes into each
house-made soup.
Before we get to delicious tomato soup
recipes, let's look at how to use the canned
tomatoes. Did you know that for soup
applications, canned is actually the
preferred product to use over its fresh counterpart?
Canned has a higher concentrated
flavor and a lot less prep time. In an outof-season
application, canned is the better
choice over fresh " hot house " tomatoes.
Canned tomatoes come in a few varieties.
Test which works best for your soup
- whether it's crushed, diced, petite diced,
pureed, whole peeled or stewed. Carefully
look at the ingredients in the canned
tomatoes. Is it unsalted or salted? Does it
contain other ingredients like garlic, herbs
or even sugars? All of these can impact
your finished soup. Don't drain your canned
tomatoes. Cooks refer to the juice as liquid
gold. Want an extra sweet tomato kick,
try adding tomato paste. The concentrated
paste offers an intensified tomato flavor.
3 Cozy Tomato Soups You Should
Try
These recipes are starting points. Play
around with ingredients and combinations
to create a soup that is uniquely yours. One
of my favorite change ups is swapping out
some of the canned tomatoes and substituting
canned fire-roasted tomatoes. Get
creative and come up with a top seller.
Tomato-Basil Bisque
Bring to a simmer and cook for 10 minutes.
3
14.5-ounce cans diced tomatoes (undrained)
1
tablespoon tomato paste
6 celery hearts, chopped
1 large sweet red pepper, chopped
1 large yellow onion, chopped
½ cup unsalted butter, chopped
1 bay leaf
1 cup loosely packed fresh basil leaves,
chopped coarsely
3 cloves garlic, minced
1-1/2 cups heavy whipping cream
3 teaspoons salt
2 teaspoons sugar
1 teaspoon pepper
Fresh basil leaves for garnish
Sauté the red pepper, celery, garlic and
onions in butter until tender.
Add undrained tomatoes, tomato paste
and bay leaf & bring mixture to a boil.
Reduce heat; cover and simmer for 45
min.
Remove from heat and discard bay leaf.
Stir in basil, salt, pepper and sugar.
Place half of the mixture in a blender and
puree.
Slowly add the heavy whipping cream.
Pour bisque back into pan, combine and
heat without boiling.
Pour into bowls & garnish with fresh basil
leaves.
Take your tomato bisque to the next
level and add tortellini to create a heartier
Tomato Tortellini Soup.
Tomato Soup Escoffier
1 #10 can diced tomatoes (drain and save
juice)
4 pounds unsalted butter
1 pound onion
1 #10 can pizza sauce with basil
½ pound dark brown sugar
½ curry powder
½ gallon heavy cream
In a soup pot, heat drained juice (about
½ gallon) and butter until butter is melted,
then add onion. Cook 5-7minutes.
Add diced tomatoes, pizza sauce, sugar
and curry.
Blend in a blender with heavy cream using
cream to adjust the consistency.
Minestrone
⅓ cup olive oil
2 medium onions, chopped
8-12 cloves fresh garlic, chopped
1 bunch fresh basil, sliced into strips
4 pounds cauliflower florets
4 pounds broccoli florets
2 pounds carrots, sliced
1 pound green beans, sliced
½ head cabbage, chopped into
1- to 2-inch pieces
No. 3 can light kidney beans
No. 3 can garbanzo beans
1 quart strong beef stock (to taste)
1 quart strong chicken stock (to taste)
1 pound ditalini pasta (short, straight
tubes)
2 14.5-ounce cans diced tomatoes
40 ounces marinara sauce*
3 gallons water (var.)
In a 5-gallon stock pot, heat the olive oil,
then sauté the onions until transparent.
Add the garlic and sauté briefly, then add
the basil and stir in.
Mix in the cauliflower, broccoli, carrots,
beans, and cabbage, and cook briefly.
Add the stock and pasta, then add
enough water to fill the stock pot 3 inches
from the brim.
Stir in the diced tomatoes and marinara
sauce.
Allow the soup to simmer about an hour,
or until vegetables are cooked.
Take liberties with Minestrone. Just like
its American counterpart (chili), cooks
have created several versions of Minestrone.
Try a Minestrone using what's on your
makeline.
DENISE GREER is Executive Editor of
Pizza Today.
Pizza Today - December 2023

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