ROASTED RED PEPPER SMOKED GOUDA MAYO MADE WITH CAMPBELL’S® RESERVE ROASTED RED PEPPER & GOUDA SOUP

ROASTED RED PEPPER SMOKED GOUDA MAYO MADE WITH CAMPBELL'S® RESERVE ROASTED RED PEPPER & GOUDA SOUP

Nutrition Facts

Serving Size
SERVING (#30 SCOOP, 2 TBSP)
Amount Per Serving
Calories 182
% Daily Value
Total Fat 19.3g
30%
Saturated Fat 3.6g
18%
Cholesterol 15mg
5%
Sodium 225mg
9%
Total Carbohydrate 0.9g
0%
Dietary Fiber 0.2g
1%
Protein 1.2g
2%
Vitamin A 1%
Vitamin C 0%
Calcium 3%
Iron 1%
Total Time

10 min.

Serving & Size

SERVING (#30 SCOOP, 2 TBSP)

Add To Pantry

Use this fully flavored sauce to top your next sandwich with. It combines our Reserve Roasted Red Pepper & Smoked Gouda soup with creamy mayonnaise to add an innovative flavor to your sandwich offerings guest will love.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

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
Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque
pouches
smoked Gouda cheese 14.5 oz. 5 1/2  cups
mayonnaise 180 oz. 22 1/2  cups
kosher salt tsp.
black pepper tsp.
Instructions
1. Preheat oven to 325°F. Place shredded cheese on a parchment paper lined baking sheet tray. Toast until golden brown and crispy, about 15 minutes. Mix often. Reserve.

 
2. In large saucepot, heat Campbell's® Reserve Roasted Red Pepper & Gouda Soup until reduced by 1/3 (7-1/2 cups to 2-1/2 cups).

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

 
3. In large mixing bowl, combine mayo, reduced soup, crispy cheese, salt and pepper. Cool completely.

CCP: Cool to 70°F within 2 hours and to 41°F within an additional 4 hours.

CCP: Hold for cold service at 41°F until needed.

To Serve: Using a #30 scoop, portion 2 tablespoons into condiment cup. Serve immediately.
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