Fire Roasted Tomato Ancho
A distinctively lively, yet refined combination of fire-roasted tomatoes, onions and a creamy tomato base finished with the unforgettable flavors of Ancho chili, roasted garlic, basil and spices. This soup is a fiesta of flavors that will generate enthusiastic acclaim from customers.
Northwest Grown for Over 90 Years
We believe the family farm is the best way to provide delicious, high quality food to our customers. In doing so we provide support to family farms so they can thrive.
Tomatoes and Fire Roasted Tomatoes, Water, Cream, Tomato Paste, Ancho Pepper Concentrate (red chili and ancho peppers, salt, corn oil), Onions, Seasonings (modified corn starch, sugar, tomato, spices, salt), Chicken Bases (chicken meat including natural chicken juices, chicken broth, salt, hydrolyzed corn gluten, chicken fat, maltodextrin, onion and garlic, sugar, whey, flavoring, modified food starch, yeast extract, corn syrup solids, caramel color, disodium inosinate and guanylate, turmeric, annatto and paprika), Roasted Garlic, and Vinegar.
Keep frozen until ready to use.
We recommend preparing Scratch Recipe Single Strength soups from a frozen state. If thawing is necessary, thaw by holding under cold water for approximately 2 hours, or microwave for approximately 8 minutes at Medium setting in a 1600 watt oven. DO NOT DILUTE. Hot Water Bath 1. Place soup bag(s) in a large kettle of hot water (205 F-210 F). Do not allow the bag to rest on the bottom of the kettle, as hot metal surfaces may weaken the package and cause leaks. Use a trivet or lid in the bottom of the pan to protect the bags. 2. Cook to an internal temperature of 165 F (approximately 40-45 minutes from frozen, 20-30 from thawed). Check the temperature of the soup by agitating the bag to eliminate hot spots, then place the bag on counter and fold the bag over and around the thermometer. 3. Clip corner of bag, carefully pour hot soup into serving container and maintain temperature of 165 F while holding for service. When holding a heated soup in the bag, make sure the temperature does not exceed 165 F-170 F. Steamer 1. Place soup bag in perforated steam table pan (one bag per pan to oven capacity). 2. Cook to an internal temperature of 165 F (approximately 40-45 minutes from frozen, 20-30 from thawed). Check the temperature of the soup by agitating the bag to eliminate hot spots, then place the bag on counter and fold the bag over and around the thermometer. 3. Clip corner of bag, carefully pour hot soup into serving container and maintain temperature of 165 F while holding for service. If you hold a heated soup in the bag, make sure the temperature does not exceed 165 F-170 F. Stove top 1. Pour thawed soup into a double boiler and cook until soup reaches 165 F. 2. Maintain temperature of 165 F while holding for service. Microwave 1. Pour thawed soup into an appropriately sized microwave container. 2. Cover, cook on the HIGH setting for 4 minutes, and stir. 3. Cover, cook on the HIGH setting for an additional 4-6 minutes, or until soup reaches 165 F-170 F. 4. Cover and allow to stand for 5 minutes before serving. 5. Maintain temperature of 165 F while holding for service.
|Serving Size: 1 cup (245g)|
|Servings Per Container: 4 lb. Package: 7|
|Amount Per Serving|
|Calories: 180 Calories From Fat: 110|
|% Daily Value*|
|Total Fat 12.0g||19%|
|Saturated Fat 7.0g||36%|
|Trans Fat 0.0g|
|Total Carbohydrates 14g||5%|
|Dietary Fiber 2g||6%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Catalog#||Pack Size||Case Count||Pallet Tie||Pallet High||Total Pallet||Gross Wt.||Net Wt.||Volume||Length||Width||Height|
|Yield||Ounces per bag: 64||Ounces per case: 256|