TOMATO BASIL SOUP

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 97
% Daily Value
Total Fat 2.6g
4%
Saturated Fat 1g
5%
Cholesterol 3mg
1%
Sodium 465mg
19%
Total Carbohydrate 15.8g
5%
Dietary Fiber 3.2g
13%
Protein 3.6g
7%
Vitamin A 58%
Vitamin C 33%
Calcium 13%
Iron 7%
Total Time

30 min.

Serving & Size

1 CUP ( 8 OZ LADLE)

Yields

Creamy tomato soup made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and fresh basil. This delicious, aromatic soup has less than 600 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 97
% Daily Value
Total Fat 2.6g
4%
Saturated Fat 1g
5%
Cholesterol 3mg
1%
Sodium 465mg
19%
Total Carbohydrate 15.8g
5%
Dietary Fiber 3.2g
13%
Protein 3.6g
7%
Vitamin A 58%
Vitamin C 33%
Calcium 13%
Iron 7%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
margarine tbsp.
onion, chopped 17 oz. cups
garlic, peeled, minced 1 oz. tbsp.
carrot, peeled, diced 9 oz. cups

1. In a kettle, heat margarine to sauté vegetables:

  • Add onions and sauté 5-6 minutes until golden brown.
  • Add garlic and sauté 1 more minute.
  • Stir in carrots.  Cook 2 minutes.
Weight Measure
no salt added diced tomatoes, undrained 102 oz. qt.
tomato puree 9 oz. cups
5. Mix cornstarch and water in a bowl.  Add mixture to the soup and stir.

6.  Season with minced basil.
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb.
water qt.
Parmesan cheese 4 oz. cups
black pepper, ground tsp.
ground red pepper 0 1/8  tsp.
kosher salt tbsp.
7. Stir in milk. Heat to a simmer.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.

CCP: Hold hot at 140°F or higher for service.
 
Weight Measure
cornstarch 4 oz. cups
water cups
fresh basil leaves, minced 2 oz. cups
8. Use an 8 oz ladle to portion each serving of soup (1 cup). Top each serving with 2 tsp. fresh shredded basil. Serve immediately.


 
Weight Measure
reduced fat (2%) milk cups
Weight Measure
fresh basil leaves, shredded 2 oz. 1 1/2  cups

2. Add canned tomatoes and puree. Simmer for 10 minutes.

3. Add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation, water, parmesan cheese, black pepper, red pepper and salt. Return to a  boil, reduce heat and simmer for 5 minutes. Remove from heat.

4.  With an immersion blender, puree mixture until very smooth. Return pureed soup to the heat and bring to a simmer.

 

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