A bisque full of warm and comforting flavors delivered by roasted red bell peppers, onions, garlic, basil, Pacific Oat Milk and our Campbell's® No Salt Added Condensed Tomato soup.
- Total time:
30 minutes
- Servings:
16
|
Ingredient |
Weight |
Measure |
|---|
|
red bell pepper , medium-sized |
wtf
weight_quantity
25.
oz. |
6 ea. |
|
olive oil |
wtf
weight_quantity
|
2 tbsp. |
|
onion , diced |
wtf
weight_quantity
9.
oz. |
2 cup |
|
garlic , peeled, minced |
wtf
weight_quantity
1.
oz. |
2 tbsp. |
|
basil leaves , dried |
wtf
weight_quantity
|
2 tsp. |
|
black pepper , ground |
wtf
weight_quantity
|
2 tsp. |
|
water |
wtf
weight_quantity
|
2 cup |
|
Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce |
wtf
weight_quantity
|
1 can |
|
Pacific Foods™ Barista Series™ Oat Original , 32 ounce |
wtf
weight_quantity
|
1 carton |
1. Preheat oven to 450° F. Place bell peppers on a sheet pan and roast in the oven for 20 minutes, or until charred and soft. Remove from oven and place in a bowl covered with plastic wrap. Once cooled, remove stem, skin, and seeds. Reserve
2. Heat a pot over medium high heat. Add oil and onions. Cook 3-5 minutes.
3. Add garlic. Cook 3 minutes, stirring. Add basil and black pepper, mix well.
4. Combine roasted peppers and water in a blender. Blend until smooth.
5. Add pepper puree, Campbell’s® Condensed No Salt Added Tomato Soup and Pacific Foods™ Barista Series™ Oat Original. Stir to combine. Bring to a simmer and cook for 10 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Using an 8 oz. ladle, portion 1 cup into serving bowl. Serve immediately.
A bisque full of warm and comforting flavors delivered by roasted red bell peppers, onions, garlic, basil, Pacific Oat Milk and our Campbell's® No Salt Added Condensed Tomato soup.
-
Total time:
30 minutes
-
Servings:
16
|
Ingredient |
Weight |
Measure |
|---|
|
red bell pepper , medium-sized |
25.0
oz. |
6 ea. |
|
olive oil | |
2 tbsp. |
|
onion , diced |
9.0
oz. |
2 cup |
|
garlic , peeled, minced |
1.0
oz. |
2 tbsp. |
|
basil leaves , dried | |
2 tsp. |
|
black pepper , ground | |
2 tsp. |
|
water | |
2 cup |
|
Campbell’s® Condensed No Salt Added Tomato Soup , 50 ounce | |
1 can |
|
Pacific Foods™ Barista Series™ Oat Original , 32 ounce | |
1 carton |
1. Preheat oven to 450° F. Place bell peppers on a sheet pan and roast in the oven for 20 minutes, or until charred and soft. Remove from oven and place in a bowl covered with plastic wrap. Once cooled, remove stem, skin, and seeds. Reserve
2. Heat a pot over medium high heat. Add oil and onions. Cook 3-5 minutes.
3. Add garlic. Cook 3 minutes, stirring. Add basil and black pepper, mix well.
4. Combine roasted peppers and water in a blender. Blend until smooth.
5. Add pepper puree, Campbell’s® Condensed No Salt Added Tomato Soup and Pacific Foods™ Barista Series™ Oat Original. Stir to combine. Bring to a simmer and cook for 10 minutes.
CCP: Heat to a minimum internal temperature of 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
6. To Serve: Using an 8 oz. ladle, portion 1 cup into serving bowl. Serve immediately.
