WHITE CHEDDAR CAULIFLOWER ALFREDO

Made With:
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%

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 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.  

© 2022 Campbell Soup Company