RED PEPPER & BASIL SOUP

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 100
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 1.1g
6%
Cholesterol 5mg
2%
Sodium 584mg
24%
Total Carbohydrate 13.9g
5%
Dietary Fiber 2.3g
9%
Protein 4.5g
9%
Vitamin A 32%
Vitamin C 73%
Calcium 9%
Iron 4%
Total Time

40 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

This twist on a creamy tomato soup with basil uses peppers and paprika in the base made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation.  Great taste with less than 600 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 100
% Daily Value
Total Fat 3.1g
5%
Saturated Fat 1.1g
6%
Cholesterol 5mg
2%
Sodium 584mg
24%
Total Carbohydrate 13.9g
5%
Dietary Fiber 2.3g
9%
Protein 4.5g
9%
Vitamin A 32%
Vitamin C 73%
Calcium 9%
Iron 4%

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Step 2
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil tbsp.
onion, chopped 22 oz. 1 1/2  qt.
garlic, peeled, minced 1 oz. tbsp.
paprika, smoked tbsp.
fresh basil leaves, chopped 0 oz. 0 333/1000  cups
red bell pepper, finely diced 2 lb. qt.
1. In a kettle, heat oil to sauté vegetables:
  • Add onion and sauté 5 minutes.
  • Stir in garlic and paprika.  Continue to cook 1 minute.
  • Stir in red peppers and first quantity of fresh basil and cook 2 minutes.
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb.
water qt.
no salt added diced tomatoes, undrained 25 oz. qt.
4. Add in Parmesan cheese, yogurt and sour cream.

5. With an immersion blender, puree soup until very smooth and return to heat.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP- Hold hot at 140°F or higher for service.
Weight Measure
russet potato, peeled, diced 1/2-inch 17 oz. cups
ground red pepper 0 1/2  tsp.
6. Stir in second quantity of fresh basil, vinegar and salt.

 
Weight Measure
Parmesan cheese 2 oz. 0 1/2  cups
plain nonfat Greek yogurt 13 oz. cups
sour cream 4 oz. 0 1/2  cups
7. Use an 8 oz ladle to portion each serving of soup (1 cup). Serve immediately. Top each serving with 1 tsp. green onion.
 
Weight Measure
fresh basil leaves, chopped 2 oz. cups
balsamic vinegar 0 1/4  cups
kosher salt 1 3/4  tbsp.
Weight Measure
green onion, thinly sliced 2 oz. 0 1/2  cups
2. Stir in Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water and tomatoes with juice. Bring to a boil.
3. Stir in potatoes and ground red pepper.  Return to a boil. Reduce heat and simmer 30 minutes or until potatoes are very tender. Remove from heat.

 
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