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Roasted Red Pepper Soup with Ultimate White Cheese Sauce

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Yield: 32 servings | Serving Size: 5 ounces [4-ounce spoodle, #6 scoop or 6-ounce ladel]
Child Nutrition: 1 meat/meat alternate, 1/8 cup vegetable (red orange) | HACCP Process III.

Roasted Red Pepper Soup recipe

Ingredients

  • 1 (106-ounce) pouch | Land O Lakes® Ultimate White Cheese Sauce
  • 40 ounces (5 cups) | Canned roasted red peppers, drained, pureed
  • 16 ounces (2 cups) | Low-sodium chicken or vegetable stock
  • 6 ounces (1 cup) | Chopped onion
  • 1 teaspoon | Low-sodium Mediterranean seasoning
  • 1/2 teaspoon | Garlic powder
  • If desired | Chili powder or paprika

Preparation

STEP 1

Combine all ingredinets except chili powder or paprika in half hotel pan; cover. Heat until soup reaches 165°F for 15 seconds.

CCP: Heat to 165°F for at least 15 seconds

STEP 2

If smooth consistancy is desired, use immersion blender to puree onion into soup. Adjust seasoning as desired. Sprinkle with chili powder or paprika, if desired.

CCP: Maintain hot food at 140°F or above

Recipe Tips

Tip #1

Serve soup with a grilled cheese sandwich to add another MMA and a grain.

Nutritional Information

  • Serving Size5 ounces [4-ounce spoodle, #6 scoop or 6-ounce ladel]
  • Calories155 calories
  • Fat 11 grams
  • Sat. Fat 7 grams
  • Trans Fat 0 grams
  • Cholesterol 33 milligrams
  • Sodium 705 milligrams
  • Carbohydrates 7 grams
  • Dietary Fiber 0 grams
  • Sugars 1 grams
  • Protein 8 grams
  • Vitamin A 0 IU
  • Vitamin C 1 milligrams
  • Calcium 319 milligrams
  • Iron 0.02 milligrams

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