Nutrition Facts

Serving Size
1 cup (8 oz ladle)
Amount Per Serving
Calories 100
% Daily Value
Total Fat 3.1g
Saturated Fat 1.1g
Cholesterol 5mg
Sodium 187mg
Total Carbohydrate 13.9g
Dietary Fiber 2.3g
Protein 4.5g
Vitamin A 32%
Vitamin C 73%
Calcium 9%
Iron 4%
Total Time

40 min.

Serving & Size

1 cup (8 oz ladle)

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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.

Recipe Yields:

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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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
olive oil tbsp.
onion 22 oz. 1 1/2  qt.
garlic 0.5 oz. tbsp.
paprika tbsp.
red bell pepper 1.5 lb. qt.
fresh basil leaves 0.333 oz. 0 333/1000  cups
water qt.
no salt added diced tomatoes 25 oz. qt.
russet potato 17 oz. cups
ground red pepper 0 1/2  tsp.
Parmesan cheese 1.75 oz. 0 1/2  cups
plain nonfat Greek yogurt 13 oz. cups
sour cream 4 oz. 0 1/2  cups
fresh basil leaves 1.5 oz. 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:
  • 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.
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.


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