TOMATO PESTO 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 222
% Daily Value
Total Fat 9.8g
15%
Saturated Fat 2.1g
11%
Cholesterol 6mg
2%
Sodium 794mg
33%
Total Carbohydrate 25.5g
9%
Dietary Fiber 1.8g
7%
Protein 4.6g
9%
Vitamin A 19%
Vitamin C 14%
Calcium 12%
Iron 6%
Total Time

30 min.

Serving & Size

1 CUP (8 FL OZ)

Yields

Basil and diced tomatoes combine with Campbell's® Condensed Tomato Soup for a simple yet flavorful soup.  With less than 200 calories per serving, this is a prefect addition to any menu.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 FL OZ)
Amount Per Serving
Calories 222
% Daily Value
Total Fat 9.8g
15%
Saturated Fat 2.1g
11%
Cholesterol 6mg
2%
Sodium 794mg
33%
Total Carbohydrate 25.5g
9%
Dietary Fiber 1.8g
7%
Protein 4.6g
9%
Vitamin A 19%
Vitamin C 14%
Calcium 12%
Iron 6%

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

View Product
Weight Measure
Campbell's® Condensed Tomato Soup, 50 oz ea 200 oz. cans
reduced fat (2%) milk gallons
1. In large saucepot mix soup and milk.
Weight Measure
basil pesto 3 lb. cups
diced tomatoes 2 lb. qt.
garlic, peeled, minced 1 1/2  tbsp.
black pepper 0 3/4  tsp.
ground red pepper 0 3/4  tsp.
fresh basil leaves, finely chopped 20 oz. 1 1/2  cups
2. Add pesto, tomatoes, garlic, black pepper, red pepper and basil. CCP: Heat to 165º F. or higher for 15 seconds and until slightly thickened, stirring often.
Weight Measure
fresh basil leaves
3. Hold at 140º F. or higher. Portion using 8-oz. ladle (1 cup). Garnish with basil leaves.
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