ROASTED VEGETABLE SOUP WITH GARLIC

ROASTED VEGETABLE SOUP WITH GARLIC

Nutrition Facts

Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 93
% Daily Value
Total Fat 1.4g
2%
Saturated Fat 0.1g
1%
Cholesterol 0mg
0%
Sodium 319mg
13%
Total Carbohydrate 18.1g
6%
Dietary Fiber 2g
8%
Protein 2.2g
4%
Vitamin A 18%
Vitamin C 45%
Calcium 4%
Iron 5%
Total Time

Not Available

Serving & Size

1 CUP (8 FL OZ)

Add To Pantry

Cozy up to Campbell's classic tomato soup enhanced with roasted root vegetables, onions and garlic. Season to taste with pepper and herbs.

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® Healthy Request® Condensed Tomato Soup
cans
olive oil tbsp.
turnip cups
Vidalia onion cups
garlic tbsp.
water cups
fresh herbs 0 1/4  cups
black pepper 1 1/2  tsp.
fresh herbs 1 332/997  cups
Instructions
Preheat oven to 425°F. conventional or 375°F. convection.

1. In a large bowl toss oil with diced root vegetables and spread in even layers on full -size sheet pans. Place in oven and roast, stirring often, for 20 minutes.

2. Stir onion and garlic evenly into each sheet pan of vegetables and continue to roast 15-20 minutes or until vegetables are almost tender and slightly caramelized. Remove from heat and hold.
3. In a soup pot over medium heat, bring soup and water to a boil. Reduce heat and simmer 6 minutes. Add vegetables and continue to cook until tender, about 5 minutes.
4. Stir in herbs and pepper. Heat until internal temperature is 165º F. or higher for 15 seconds. CCP: Hold at 140º F. or higher.

5. Garnish each serving with ½ tsp sprinkling of fresh herbs.

Recipe Tip

  1. Suggestion for fresh herbs: chives, thyme, rosemary, marjoram, parsley, etc.
  2. Try parsnips, rutabaga and/or carrots in place of turnips.
Newsletter

Sign up now!

©2019 CSC Brands LP, All Rights Reserved.