1-800-461-SOUP(7687)

“CREAMY” TOMATO BASIL SOUP MADE WITH CAMPBELL’S® CONDENSED TOMATO SOUP

Made With:

Soups

CLASSIC TOMATO

The one you always remember. Great as a soup or use an ingredient in your recipe!

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Nutrition Facts
Serving Size
Amount Per Serving
Calories 129
% Daily Value
Total Fat 0.7g
1%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 494mg
21%
Total Carbohydrate 27.4mg
9%
Dietary Fiber 1.7g
7%
Protein 3.3g
7%
Vitamin A %
Vitamin C %
Calcium 5%
Iron 6%
Total Time

15 min.

Serving & Size

250 mL

Yields

A creamy plant based tomato basil soup made with oat milk.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 129
% Daily Value
Total Fat 0.7g
1%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 494mg
21%
Total Carbohydrate 27.4mg
9%
Dietary Fiber 1.7g
7%
Protein 3.3g
7%
Vitamin A %
Vitamin C %
Calcium 5%
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

Weight Measure
Campbell's® Condensed Tomato Soup 1 can
water 2 cups 500  mL
1. Pour Campbell’s® Condensed Tomato Soup and water into a large pot and heat over medium high heat. Stir well to combine.
Weight Measure
Pacific Foods™ Barista Series™ Plant-Based Oat Milk Original 1 carton 946  mL
basil leaves, dired, crumbled 1 tsp mL
2. Stir in Pacific Foods™ Plant-Based Oat Milk Original and dry basil, mix well.

3. Bring to a boil and reduce to a simmer and cook for 10 minutes.

CCP: Heat to a minimum internal temperature of 74°C for 1 minute.

CCP: Hold for hot service at 60°C or higher until needed.
Weight Measure
fresh basil leaves, chiffonade 1 tsp mL
4. Portion 250 mL soup into a serving bowl. Top each bowl with fresh basil. Serve immediately.
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