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

Made With:

Soups

Campbell's® Healthy Request® Condensed Tomato Soup

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

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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 553mg
23%
Total Carbohydrate 27.4g
9%
Dietary Fiber 3.7g
15%
Protein 15.8g
32%
Vitamin A 25%
Vitamin C 53%
Calcium 22%
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

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 553mg
23%
Total Carbohydrate 27.4g
9%
Dietary Fiber 3.7g
15%
Protein 15.8g
32%
Vitamin A 25%
Vitamin C 53%
Calcium 22%
Iron 11%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
olive oil tbsp.
sweet onion, minced 10 oz. cups
garlic, minced tbsp.
Made With:

Soups

Campbell's® Healthy Request® Condensed Tomato Soup

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Campbell's® Healthy Request® Condensed Tomato Soup, 50 oz each, divided 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. cups
assorted bell peppers (green, red, yellow), diced 1/2-inch 12 oz. cups
zucchini, diced 1/2- inch 12 oz. cups
yellow squash, diced 1/2-inch 12 oz. cups
sweet onion, diced 1/2- inch 28 oz. cups
olive oil 0 1/4  cups
Herbes de Provence tsp.
black pepper, cracked 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. cups
Parmesan cheese, shredded 3 oz. 1 1/2  cups
fresh parsley, chopped 1 oz. 0 333/1000  cups
kosher salt 0 1/4  tsp.
Herbes de Provence tsp.
black pepper, ground 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.
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