A rich tomato soup seasoned with basil and finished with cream.
- Total time: 20 minutes
- Servings:
12
| Ingredient | Weight | Measure |
|---|
| Campbell's® Condensed Tomato Soup , 50 oz ea | | 1 can |
| heavy cream | | 1 cup |
| water | | 5 cup |
| basil leaves , dried, crushed | | 1 tsp. |
| fresh basil leaves , chiffonade | | 1 tsp. |
1. Pour Campbell’s® Condensed Tomato Soup and water into a large pot and heat over medium high heat. Stir well to combine.
2. Stir in Heavy cream 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 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. Using an 8 fl. oz. ladle, portion 1 cup soup into serving bowl.
5. Garnish each bowl with a chiffonade of fresh basil. Serve immediately.
A rich tomato soup seasoned with basil and finished with cream.
- Total time: 20 minutes
- Servings: 12
| Ingredient | Weight | Measure |
|---|
| Campbell's® Condensed Tomato Soup , 50 oz ea | | 1 can |
| heavy cream | | 1 cup |
| water | | 5 cup |
| basil leaves , dried, crushed | | 1 tsp. |
| fresh basil leaves , chiffonade | | 1 tsp. |
1. Pour Campbell’s® Condensed Tomato Soup and water into a large pot and heat over medium high heat. Stir well to combine.
2. Stir in Heavy cream 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 165°F for 1 minute.
CCP: Hold for hot service at 140°F or higher until needed.
4. Using an 8 fl. oz. ladle, portion 1 cup soup into serving bowl.
5. Garnish each bowl with a chiffonade of fresh basil. Serve immediately.
