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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|onion||17 oz.||3 cups|
|garlic||0.5 oz.||2 tbsp.|
|carrot||9 oz.||2 cups|
|no salt added diced tomatoes||102 oz.||3 qt.|
|tomato puree||9 oz.||1 cups|
|Parmesan cheese||3.5 oz.||1 cups|
|black pepper||2 tsp.|
|ground red pepper||0 1/8 tsp.|
|kosher salt||1 tbsp.|
|cornstarch||4 oz.||1 cups|
|fresh basil leaves||1.5 oz.||1 cups|
|reduced fat (2%) milk||1 cups|
|fresh basil leaves||2.25 oz.||1 1/2 cups|
1. In a kettle, heat margarine to sauté vegetables:
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.
|5. Mix cornstarch and water in a bowl. Add mixture to the soup and stir.
6. Season with minced basil.
|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.
|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.