Made With:
Bases, Broths & Stocks; Soups
Campbell’s® Vegetarian Thai Coconut Soup Customizer™
Fully customizable soup empower operators and consumers to create signature fresh prepared soups by adding just the right type and amount of ingredients to deliver a NEW soup experience!
Tip
At a self-serve Soup Bar, actual patron food selections may vary. Variations will alter this recipe's nutrition analysis.
Alternate method of service- Pre Made Soup Bowls for grab-and-go:
Assemble garnish in 16 oz bowls in the back of the house.
Merchandize in a refrigerated area in your serving area.
Offer hot prepared Soup Customizer™ in kettles for customers to ladle the hot soup into their pre made bowl; or, the hot Soup Customizer™ can be portioned by a cafe station attendant.
Add the following ingredients to make ONE pre-made bowl:
• Peppers - 1/4 cup (#16 scoop)
• Broccoli 2 tablespoons (#30 scoop)
• Mushrooms - 1 tablespoon (#60 scoop)
• Rice - 1/2 tablespoon (#30 scoop)
• Basil - 1/2 teaspoon
To finish each bowl, remove the lid from the bowl, ladle 10 oz. of hot prepared Soup Customizer™ over the garnish, and replace the lid.
Nutrition Facts
Total Time
30 min.
Serving & Size
16 oz Bowl (10 fl oz prepared soup base + garnish)
Yields
Offer prepared Campbell’s® Vegetarian Thai Coconut Soup Customizer™, chicken, red or green peppers, broccoli, mushrooms, rice, and basil on your Soup Bar, to inspire patrons to create a delicious bowl of soup according to our Recipe Suggestion Card posted at your point of service. Expand the number of ingredients on your Soup Bar offerings to empower patrons to build their own custom creations.
NOTE: Soup Bowl pictured depicts a self-serve station preparation by consumer and may not match the recipe below.
Nutrition Facts
Nutrition Facts
estimate your profit
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
| Profit Per Meal | ||||
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
| Profit Per Day | ||||||
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.
| Ingredients | Weight | Measure | Instructions |
Ingredients & Instructions
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