TOMATO AND ORANGE SOUP WITH THYME ESSENCE MADE WITH CAMPBELL’S® TOMATO SOUP

Made With:

Soups

Campbell's® Condensed Tomato Soup

This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned.

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Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 123
% Daily Value
Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 538mg
22%
Total Carbohydrate 27.1g
9%
Dietary Fiber 1.5g
6%
Protein 2.9g
6%
Vitamin A 354%
Vitamin C 9%
Calcium 4%
Iron 4%
Total Time

Not Available

Serving & Size

1 CUP (8 FL OZ)

Yields

Looking to add some complexity to your tomato soup menu? Try this simple recipe for a surprisingly refreshing result! Made with Campbell's® Condensed Tomato Soup.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 123
% Daily Value
Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 538mg
22%
Total Carbohydrate 27.1g
9%
Dietary Fiber 1.5g
6%
Protein 2.9g
6%
Vitamin A 354%
Vitamin C 9%
Calcium 4%
Iron 4%

estimate your profit

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

Step 3
Profit Per Day
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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

Made With:

Soups

Campbell's® Condensed Tomato Soup

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Weight Measure
Campbell's® Condensed Tomato Soup, 50 oz ea 50 oz. cans
Bolthouse Farms® Organics 100% Carrot Juice, 52 oz bottle 52 oz. bottles
fresh thyme leaves, stem ea.
1. Combine Tomato Soup, Carrot Orange Juice and fresh thyme in a gallon stock pot.

2. Bring to simmer for 3 to 5 minutes.

3. Strain to remove thyme stem.

4. Hold for Service. CCP: Hold for hot service at 140° F.

5. Portion each serving with an 8 fl oz ladle (1 cup)

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