CREAMY TOMATO BASIL SOUP MADE WTH CAMPBELL’S® CONDENSED TOMATO SOUP

Made With:

Product

Campbell's® Condensed Tomato Soup

This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned.

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Nutrition Facts
Serving Size
SERVING (8 FL. OZ. LADLE; 1 CUP)
Amount Per Serving
Calories 155
% Daily Value
Total Fat 7.4g
11%
Saturated Fat 4.6g
23%
Cholesterol 27mg
9%
Sodium 468mg
20%
Total Carbohydrate 19.7g
7%
Dietary Fiber 1g
4%
Protein 2.3g
5%
Vitamin A 12%
Vitamin C 5%
Calcium 3%
Iron 4%
Total Time

20 min.

Serving & Size

SERVING (8 FL. OZ. LADLE; 1 CUP)

Yields

A rich tomato soup seasoned with basil and finished with cream. 

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (8 FL. OZ. LADLE; 1 CUP)
Amount Per Serving
Calories 155
% Daily Value
Total Fat 7.4g
11%
Saturated Fat 4.6g
23%
Cholesterol 27mg
9%
Sodium 468mg
20%
Total Carbohydrate 19.7g
7%
Dietary Fiber 1g
4%
Protein 2.3g
5%
Vitamin A 12%
Vitamin C 5%
Calcium 3%
Iron 4%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
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.

Step 3
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

Made With:

Product

Campbell's® Condensed Tomato Soup

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Weight Measure
Campbell's® Condensed Tomato Soup cans
heavy cream cups
water cups
basil leaves, dried, crushed tsp.
fresh basil leaves, chiffonade tsp.
1. Pour Campbell’s® Condensed Tomato Soup and water into a large pot and heat over medium high heat.  Stir well to combine.  

2. Stir in Heavy cream and dry basil, mix well.  

3. Bring to a boil and reduce to a simmer and cook for 10 minutes.  

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.

4. Using an 8 fl. oz. ladle, portion 1 cup soup into serving bowl.

5. Garnish each bowl with a chiffonade of fresh basil. Serve immediately.
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