ROASTED SUMMER TOMATO SOUP

Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

Swanson is made from simple, high-quality ingredients you can recognize. Our chicken is sourced from farms we trust, and we select the finest vegetables and spices, picked at the peak of freshness. It starts with real chicken and bones, then we cook our broths and stocks to perfection to deliver a unique balance of flavor.

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Nutrition Facts
Serving Size
SERVING (8 OZ LADLE)
Amount Per Serving
Calories 103
% Daily Value
Total Fat 2g
3%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 205mg
9%
Total Carbohydrate 17.4g
6%
Dietary Fiber 3.8g
15%
Protein 4.6g
9%
Vitamin A 97%
Vitamin C 37%
Calcium 12%
Iron 8%
Total Time

75 min.

Serving & Size

SERVING (8 OZ LADLE)

Yields

The lush flavors of Summer are highlighted in this rich soup chock full of tomatoes, onions and garlic made with Swanson’s No-Salt Chicken Broth. Perfect hot or cold.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (8 OZ LADLE)
Amount Per Serving
Calories 103
% Daily Value
Total Fat 2g
3%
Saturated Fat 0.2g
1%
Cholesterol 0mg
0%
Sodium 205mg
9%
Total Carbohydrate 17.4g
6%
Dietary Fiber 3.8g
15%
Protein 4.6g
9%
Vitamin A 97%
Vitamin C 37%
Calcium 12%
Iron 8%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
whole peeled tomatoes, undrained 68 oz. qt.
onion, chopped 11 oz. cups
carrot, peeled, chopped 13 oz. cups
no salt added tomato paste 5 oz. 0 1/2  cups
olive oil tbsp.
garlic, peeled, minced tbsp.
Italian seasoning tbsp.
1. Drain tomatoes well; reserve juices.

2. In bowl, toss together drained tomatoes, onion, carrots, tomato paste, oil, garlic and Italian seasoning blend. Place on sheetpans and spread into even layers. Roast in a 425°F. Convection oven for 30 minutes until mixture starts to caramelized and is fairly dried out. Remove from heat. Hold.
Made With:

Bases, Broths & Stocks

Swanson® Unsalted Chicken Broth

View Product
Weight Measure
Swanson® Unsalted Chicken Broth qt.
russet potato, peeled, diced 1/4-inch 11 oz. cups
ground red pepper 0 1/8  tsp.
non fat (fat free) dry milk powder 4 oz. cups
3. Place roasted vegetable mixture into a large kettle with Swanson® Unsalted Chicken Broth, potatoes, red pepper and reserved tomato juices. Bring to a boil, reduce heat and simmer 30 minutes or until potatoes are very tender.

4. Whisk in milk powder; return to a boil.  Remove from heat.

5. Puree mixture in food processor or with an immersion blender.
Weight Measure
balsamic vinegar tbsp.
fresh basil leaves, chopped 2 oz. cups
6. Return mixture to a simmer. Stir in vinegar and basil.

CCP- Heat to a minimum internal temperature of 165°F for one (1) minute.

CCP- Hold for hot service at 140°F.

7. To Serve: Using an 8 oz ladle, portion 1 cup soup.
 
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