WHITE CHEDDAR CAULIFLOWER TOAST

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

Poach egg ahead to save time.

Nutrition Facts
Serving Size
SERVING( SEE INSTRUCTIONS)
Amount Per Serving
Calories 374
% Daily Value
Total Fat 19.4g
30%
Saturated Fat 7.8g
39%
Cholesterol 217mg
72%
Sodium 865mg
36%
Total Carbohydrate 28.1g
9%
Dietary Fiber 3.4g
14%
Protein 19.3g
39%
Vitamin A 11%
Vitamin C 61%
Calcium 18%
Iron 13%
Total Time

45 min.

Serving & Size

SERVING( SEE INSTRUCTIONS)

Yields

Roasted cauliflower florets in a white cheddar sauce made with Campbell’s® Reserve Aged White Cheddar & Cauliflower Bisque, bacon and parmesan.  All served on top of toasted sourdough with a poached egg. 

 

Nutrition Facts

Nutrition Facts
Serving Size
SERVING( SEE INSTRUCTIONS)
Amount Per Serving
Calories 374
% Daily Value
Total Fat 19.4g
30%
Saturated Fat 7.8g
39%
Cholesterol 217mg
72%
Sodium 865mg
36%
Total Carbohydrate 28.1g
9%
Dietary Fiber 3.4g
14%
Protein 19.3g
39%
Vitamin A 11%
Vitamin C 61%
Calcium 18%
Iron 13%

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

Ingredients & Instructions

Weight Measure
sourdough bread, 1/2 inch each 17 oz. 12  slices
canola oil tbsp.
cauliflower florets, roasted 48 oz. heads
Made With:

Product

Campbell’s® Reserve Aged White Cheddar & Cauliflower Bisque

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Campbell’s® Reserve Aged White Cheddar & Cauliflower Bisque 23 oz. cups
bacon, cooked, diced 4 oz. cups
paprika, smoked 1/2  tsp.
nutmeg, ground 1/4  tsp.
crushed red pepper, flakes 1/2  tsp.
black pepper, ground 1/2  tsp.
Parmesan cheese, grated 2 oz. 3/4  cups
poached egg 12  ea.
chives, thinly sliced tbsp.
1.  Toast or grill bread slices and reserve.  

2.  Add oil to a large pan over med-high heat.  Add cauliflower florets to pan and toss to coat.  Allow florets to brown, tossing every few minutes until most pieces are golden brown.  Place pan in a pre-heated oven at 375°F and cook until tender, about 10 minutes.  

3.  While cauliflower is cooking, in a bowl combine Campbell’s® Reserve Aged White Cheddar & Cauliflower Bisque, bacon, smoked paprika, nutmeg, red pepper and black pepper.  Stir to mix well.  

4.  Add cooked cauliflower florets to soup mixture.  Mix well.  

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.  Using a blue, 2 oz. scoop, add 2 scoops of cauliflower mixture to each slice of toast.  Sprinkle with parmesan cheese.  Place in oven for 5-7 minutes until lightly browned.  

6.  To Serve, top with poached egg and garnish with chives.  Serve immediately.

© 2022 Campbell Soup Company