WHITE CHEDDAR CAULIFLOWER ALFREDO

Made With:

Product

Campbell’s® Reserve Aged White Cheddar & Cauliflower Bisque

Tender cauliflower florets in a rich blend of sharp aged white cheddar, cream, onions and roasted garlic, rounded out with a hint of thyme

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Tip

Cauliflower florets can be roasted ahead to make assembly if dish easier and faster. 

Soup can be heated to 165°F minimum and help at above 140°F or can be held cold below 41°F for use in this recipe. 

Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 658
% Daily Value
Total Fat 26.9g
41%
Saturated Fat 14.9g
75%
Cholesterol 72mg
24%
Sodium 604mg
25%
Total Carbohydrate 81g
27%
Dietary Fiber 6.2g
25%
Protein 22g
44%
Vitamin A 7%
Vitamin C 20%
Calcium 22%
Iron 22%
Total Time

30 min.

Serving & Size

SERVING (SEE INSTRUCTIONS)

Yields

Rich and creamy white Cheddar alfredo made with Campbell’s® Reserve Aged White Cheddar & Cauliflower Bisque and infused with cauliflower and sun-dried tomatoes. 

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (SEE INSTRUCTIONS)
Amount Per Serving
Calories 658
% Daily Value
Total Fat 26.9g
41%
Saturated Fat 14.9g
75%
Cholesterol 72mg
24%
Sodium 604mg
25%
Total Carbohydrate 81g
27%
Dietary Fiber 6.2g
25%
Protein 22g
44%
Vitamin A 7%
Vitamin C 20%
Calcium 22%
Iron 22%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
unsalted butter 4 oz. 3/4  cups
garlic, minced 2 oz. 1/4  cups
cauliflower florets, roasted 28 oz. cups
sun-dried tomatoes, chopped 3 oz. 3/4  cups
Made With:

Product

Campbell’s® Reserve Aged White Cheddar & Cauliflower Bisque

View Product
Campbell’s® Reserve Aged White Cheddar & Cauliflower Bisque, 4 pounds pouches
cooked fettuccine pasta 95 oz. 19  cups
Parmesan cheese, grated 1 oz. 1/4  cups
fresh parsley, minced tbsp.
For Each Serving:

1.  Heat an 8-inch pan and add in 1 tablespoon butter.  Once melted add 1 teaspoon garlic.  Cook for 1 minute.  

2.   Add 1/2 cup roasted cauliflower and 1 tablespoon sun-dried tomato.  Stir and cook for 2 minutes.  

3.  Using a 6 oz. ladle, add Campbell’s® Reserve Aged White Cheddar & Cauliflower Bisque to pan.  Stir and cook for 2 minutes.  

4.  Add 1-1/2 cups of cooked fettucine to pan.  Toss with sauce to mix well.  Cook for 3 minutes tossing often, until sauce thickens slightly and coats the pasta.  

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.


5.  To serve, plate pasta and sauce in a shallow bowl.  Top with 1 teaspoon of parmesan cheese and 1/2 teaspoon of parsley.  

© 2023 Campbell Soup Company