A North African inspired tomato soup with spicy Harissa, garlic, onions, paprika, and parsley.
- Total time:
- Serving size:
SERVING (8 FL. OZ. LADLE; 1 CUP)
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
3 tbsp. |
|
onion , thinly sliced |
3.000 oz. |
1 cup |
|
garlic , minced |
|
1 tbsp. |
|
paprika , smoked |
|
1 tsp. |
|
Harissa dry seasoning |
3.000 oz. |
5 tbsp. |
|
Campbell's® Condensed Tomato Soup , 50 oz ea |
|
1 can |
|
water |
|
6 cup |
|
kosher salt |
|
1 tsp. |
|
fresh parsley , chopped |
|
2 tbsp. |
1. Using a large sauce pot, heat olive oil over medium heat.
2. Add onions. Cook for 3-4 minutes, until onions start to soften.
3. Add garlic until lightly toasted, about 1-2 minutes.
4. Add smoked paprika and half of the harissa (2-1/2 tablespoons). Toast for 2-3 minutes on low heat.
5. Add Campbell’s® Condensed Tomato Soup, water and salt. Simmer for 15 minutes on medium heat.
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.
6. To serve, using an 8 fl. oz. ladle, portion 1 cup soup into serving bowl.
6. Garnish each portion with ½ teaspoon each of parsley and harissa. Serve immediately.
A North African inspired tomato soup with spicy Harissa, garlic, onions, paprika, and parsley.
- Total time:
- Serving size:
SERVING (8 FL. OZ. LADLE; 1 CUP)
|
Ingredient
|
Weight
|
Measure
|
|
olive oil |
|
3 tbsp. |
|
onion , thinly sliced |
3.000 oz. |
1 cup |
|
garlic , minced |
|
1 tbsp. |
|
paprika , smoked |
|
1 tsp. |
|
Harissa dry seasoning |
3.000 oz. |
5 tbsp. |
|
Campbell's® Condensed Tomato Soup , 50 oz ea |
|
1 can |
|
water |
|
6 cup |
|
kosher salt |
|
1 tsp. |
|
fresh parsley , chopped |
|
2 tbsp. |
1. Using a large sauce pot, heat olive oil over medium heat.
2. Add onions. Cook for 3-4 minutes, until onions start to soften.
3. Add garlic until lightly toasted, about 1-2 minutes.
4. Add smoked paprika and half of the harissa (2-1/2 tablespoons). Toast for 2-3 minutes on low heat.
5. Add Campbell’s® Condensed Tomato Soup, water and salt. Simmer for 15 minutes on medium heat.
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.
6. To serve, using an 8 fl. oz. ladle, portion 1 cup soup into serving bowl.
6. Garnish each portion with ½ teaspoon each of parsley and harissa. Serve immediately.
