TOMATO BASIL SOUP

TOMATO BASIL SOUP

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 60%
Vitamin C 35%
Calcium 15%
Iron 6%
Total Time

30 min.

Serving & Size

1 CUP ( 8 OZ LADLE)

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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.

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
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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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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
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
margarine tbsp.
onion 17 oz. cups
garlic 0.5 oz. tbsp.
carrot 9 oz. cups
no salt added diced tomatoes 102 oz. qt.
tomato puree 9 oz. cups
water qt.
Parmesan cheese 3.5 oz. cups
black pepper tsp.
ground red pepper 0 1/8  tsp.
kosher salt tbsp.
cornstarch 4 oz. cups
water cups
fresh basil leaves 1.5 oz. cups
reduced fat (2%) milk cups
fresh basil leaves 2.25 oz. 1 1/2  cups
Instructions

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.

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.

 

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.


 
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