TOMATO AND ORANGE SOUP WITH THYME ESSENCE (MADE WITH HELATHY REQUEST CONDENSED 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
1 CUP (8 FL OZ)
Amount Per Serving
Calories 134
% Daily Value
Total Fat 1.1g
2%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 452mg
19%
Total Carbohydrate 28.5g
10%
Dietary Fiber 1.9g
8%
Protein 3g
6%
Vitamin A 481%
Vitamin C 23%
Calcium 3%
Iron 5%
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® Healthy Request® Condensed Tomato Soup.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 134
% Daily Value
Total Fat 1.1g
2%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 452mg
19%
Total Carbohydrate 28.5g
10%
Dietary Fiber 1.9g
8%
Protein 3g
6%
Vitamin A 481%
Vitamin C 23%
Calcium 3%
Iron 5%

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® Healthy Request® Condensed Tomato Soup

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Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup, 50 oz ea 50 oz. cans
carrot juice 52 oz. 6 1/2  cups
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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