ROASTED VEGETABLE BREAKFAST TARTS MADE WITH CAMPBELL’S® HEALTHY REQUEST® TOMATO SOUP

Made With:

Campbell’s® Classic Condensed Healthy Request Tomato Soup

Campbell's® Healthy Request® Condensed Tomato Soup

Campbell's® Healthy Request® condensed Tomato soup offers the rich traditional flavor of tomato soup with a more nutritious profile.

View Product

Nutrition Facts

Serving Size

SERVING ( 1 TART + 3 TBSP SAUCE)

Amount Per Serving

Calories 306

% Daily Value

Total Fat 14.2g

22%

Saturated Fat 4.4g

22%

Cholesterol 221mg

74%

Sodium 552mg

23%

Total Carbohydrate 27.5g

Dietary Fiber 3.7g

15%

Protein 15.8g

32%

Vitamin A 17%

Vitamin C 36%

Calcium 17%

Iron 11%

Total Time

80 min.

Serving & Size

SERVING ( 1 TART + 3 TBSP SAUCE)

Yields

A Tomato Soup custard based breakfast tart made with Campbell's® Healthy Request® Classic Tomato Soup, enveloped with cubes of whole grain bread, roasted seasonal vegetables and shredded cheese. Serve as an in-hand breakfast item, easy to eat on the go.

Nutrition Facts

Serving Size

SERVING ( 1 TART + 3 TBSP SAUCE)

Amount Per Serving

Calories 306

% Daily Value

Total Fat 14.2g

22%

Saturated Fat 4.4g

22%

Cholesterol 221mg

74%

Sodium 552mg

23%

Total Carbohydrate 27.5g

Dietary Fiber 3.7g

15%

Protein 15.8g

32%

Vitamin A 17%

Vitamin C 36%

Calcium 17%

Iron 11%

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	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
Servings	×	Profit Per Serving	=	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
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

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

Instructions

Ingredients & Instructions

	Weight	Measure
olive oil		2 tbsp.
sweet onion, minced	10 oz.	2 cups
garlic, minced		1 tbsp.
Made With: Product Campbell's® Healthy Request® Condensed Tomato Soup View Product
Campbell's® Healthy Request® Condensed Tomato Soup, 50 oz each, divided		1 cans
water		1 1/2 cups
fresh parsley, chopped

Herbed Tomato Sauce:

1. In a sauce pan, heat oil over medium heat.

2. Add onions and garlic. Cook 3-4 minutes.

3. Stir in 3-1/2 cups of Campbell's® Healthy Request® Tomato Soup and water. Bring to a boil. Reduce heat. Simmer for 8-10 minutes.

4. Add parsley. Stir to combine. Reserve.

CCP: Hold for hot service at 140°F or higher until needed.

	Weight	Measure
eggplant, diced 1/2-inch	16 oz.	6 cups
assorted bell peppers (green, red, yellow), diced 1/2-inch	12 oz.	6 cups
zucchini, diced 1/2- inch	12 oz.	6 cups
yellow squash, diced 1/2-inch	12 oz.	6 cups
sweet onion, diced 1/2- inch	28 oz.	6 cups
olive oil		1/4 cups
Herbes de Provence		2 tsp.
black pepper, cracked		1 tsp.

Vegetables:

1. Place vegetables into large bowl. Add oil, herbs and pepper. Toss to coat well. Evenly spread single layers of vegetable mixture onto 2-3 sheet pans.

2. Roast vegetables in a 400°F convection oven for 25-30 minutes. Stir often, or until each vegetable piece starts to caramelize and becomes almost dry.

3. Remove from heat. Cool to room temperature. Reserve.

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

	Weight	Measure
pasteurized liquid egg	48 oz.	6 cups
Parmesan cheese, shredded	3 oz.	1 1/2 cups
fresh parsley, chopped	1 oz.	333/1000 cups
kosher salt		1/4 tsp.
Herbes de Provence		1 tsp.
black pepper, ground		1 tsp.

Cheese Filling:

1. In a bowl, whisk together remaining Campbell's® Healthy Request® Tomato Soup, eggs, cheese, parsley, and seasonings until smooth. Reserve.

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

	Weight	Measure
parchment paper, individual liner(s)		24 ea.
whole-grain bread, individual slice(s)		24 slices
part skim mozzarella cheese, shredded	6 oz.	1 1/2 cups
Parmesan cheese, grated	3 oz.	1 1/2 cups

Assembly:

1. Roll out bread slices until very thin. Place each slice of bread into a 1-cup parchment liner. Press into the liner to create a crust. Points of bread will stick up above the edge of the liner. Place evenly spaced onto sheet pans.

2. Top each slice with the following:

•#12 scoop, 1/3 cup roasted vegetable mixture
•1 tablespoon mozzarella cheese
•3 oz. ladle,1/3 cup egg mixture (do not fill ladle to top)
•Sprinkle of 1 tablespoon Parmesan cheese.

3. Bake in a 325°F convection oven for 35 minutes, or until firm. Remove from heat. Cool slightly before serving.

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

CCP: Hold for hot service at 140°F or higher until needed.

To Serve:

1. Using a #20 scoop (do not fill to top), top each tart with 3 tablespoons herbed tomato sauce. Serve immediately.

RECIPES

ROASTED VEGETABLE BREAKFAST TARTS MADE WITH CAMPBELL’S® HEALTHY REQUEST® TOMATO SOUP

Made With:

Product

Campbell's® Healthy Request® Condensed Tomato Soup

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Campbell's® Healthy Request® Condensed Tomato Soup

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