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Soup Variations

Brandon_75665

I am running a commissary kitchen that services several restaurants. We have tons of empty freezer space. I'm planning on making some basic soup bases and freezing them. Would like to have some backups that I can pull, thaw, reheat, and finish with stock, cream, garnished, etc. What are some good soup ideas that can be frozen and turned into different variations? What are the variations? For example tomato soup...variations: basil, roasted garlic, roasted red pepper. Thanks!

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Comments

Martin_411586

I'd make sure you have heaps of good chicken, veg and beef stock as a base.

I always freeze my the zuccini ends, leek trimmings, carrot ends, etc and when there's enough, I turn it into veg stock.

Grilled chicken carcasses (cheap), wing trimmings and necks make for a fantastic stock (blonde or brown).

Chicken/veg stock & chick peas make great and quick soups. Sausage meat is always a good and relatively cheap base of course.

Too basic for you?

Brandon_75665

No thank, for the reply