This twist on a creamy tomato soup with bail uses peppers and paprika in a base made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation. Great taste with less than 200 mg sodium per serving.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|olive oil||2 tbsp.|
|onion||22 oz.||1 1/2 qt.|
|garlic||0.5 oz.||2 tbsp.|
|red bell pepper||1.5 lb.||1 qt.|
|fresh basil leaves||0.333 oz.||0 333/1000 cups|
|no salt added diced tomatoes||25 oz.||1 qt.|
|russet potato||17 oz.||3 cups|
|ground red pepper||0 1/2 tsp.|
|Parmesan cheese||1.75 oz.||0 1/2 cups|
|plain nonfat Greek yogurt||13 oz.||2 cups|
|sour cream||4 oz.||0 1/2 cups|
|fresh basil leaves||1.5 oz.||1 cups|
|balsamic vinegar||0 1/4 cups|
|kosher salt||0 1/2 tsp.|
|green onion||1.75 oz.||0 1/2 cups|
|1. In a kettle, heat oil to sauté vegetables:
|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.
|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.
|6. Stir in second quantity of fresh basil, vinegar and salt.
|7. Use an 8 oz ladle to portion each serving of soup (1 cup). Serve immediately. Top each serving with 1 tsp. green onion.