1-800-461-SOUP(7687)

MEDITERRANEAN GREEK TOMATO SOUP MADE WTH 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 185
% Daily Value
Total Fat 9g
14%
Saturated Fat 3.1g
16%
Cholesterol 14mg
5%
Sodium 767mg
32%
Total Carbohydrate 21.1mg
7%
Dietary Fiber 1.4g
6%
Protein 4.4g
9%
Vitamin A %
Vitamin C %
Calcium 9%
Iron 7%
Total Time

30 min.

Serving & Size

250 mL

Yields

A Greecian spin on tomato soup made with feta cheese, olives, red wine vinegar, olive oil, cucumber, and spices

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 185
% Daily Value
Total Fat 9g
14%
Saturated Fat 3.1g
16%
Cholesterol 14mg
5%
Sodium 767mg
32%
Total Carbohydrate 21.1mg
7%
Dietary Fiber 1.4g
6%
Protein 4.4g
9%
Vitamin A %
Vitamin C %
Calcium 9%
Iron 7%

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
olive oil 1 cup 60  mL
1. Using a large sauce pot, heat half the oil over medium heat.
Weight Measure
garlic, minced 2 tbsp 30  mL
2. Add garlic. Lightly toast, about 1-2 minutes.
Weight Measure
black olives, pitted, chopped, drained 1 cup 250  mL
Campbell's® Condensed Tomato Soup 1 can
water 5 cups 1 3/10  L
kosher salt 1 tsp 2 1/2  mL
black pepper, ground 1 tsp 1 1/4  mL
3. Add black olives, Campbell’s® Condensed Tomato Soup, water, salt and pepper. Simmer for 15 minutes over low to medium heat.
Weight Measure
feta cheese, crumbled 1 cup 310  mL
fresh parsley, chopped 2 tbsp 30  mL
red wine vinegar 1 cup 125  mL
4. Add feta cheese, parsley and vinegar. Simmer for additional 1minute.
Weight Measure
cucumber, peeled, seeded, diced 3 cup 180  mL
5. Finish with remaining oil.

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.

6. To Serve: Portion 250 mL soup into serving bowl. Garnish with 15 mL diced cucumbers and a drizzle of remaining olive oil. Serve immediately.
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