Many chefs feel inclined to make soups from scratch. For chefs who need time-saving alternatives, the switch to a frozen soup saves time and labor without sacrificing quality.
Frozen soups deliver the scratch-made flavor patrons enjoy, freeing up staff to focus on other areas. A ready-to-serve soup with a long-lasting shelf life makes it easy to offer variety every day.
Reduce waste and costs
Frozen prepared soups allow operators to slack out smaller portions—no labor spent chopping, no trimmings to discard and no large batches of “use it or lose it” soup.
Soup can be served on its own or used as a speed-scratch ingredient. Prepare sauces, dressings and dips using soup. This versatility minimizes ingredient costs and maximizes inventory.
Smart soup creativity
Frozen prepared soups let chefs add their own twists. Some examples:
- Tomato or marinara sauce. Use roasted red pepper and smoked Gouda bisque as a base, and blend olive oil, onion and roasted garlic. Mix in smoked Gouda cheese, oregano, parsley and penne. Add a protein like sausage and garnish with red bell peppers.
- Curried shrimp bisque. Use creamy tomato basil bisque as a base. Combine shrimp, green onions, cream, tomato paste, curry powder and seafood seasoning for an on-trend dish.
- French onion dip or sandwich spread. Turn your French onion soup into a dip by adding cream cheese, sour cream, roasted garlic and crispy fried onions. Consider replacing sour cream with Greek yogurt and serving with vegetables.
- Red pepper and smoked Gouda mayo. Combine roasted red pepper and smoked Gouda bisque with mayonnaise to add an innovative flavor to sandwiches, or use as a dip.
Rethink customization
Customization is possible, even with today’s serving challenges. Package soup toppings in mini containers for off-premise dining. Think of chili toppings like scallions, avocado and crumbled queso fresco that consumers can use to add pizzazz to their meals.
—Contributed by Campbell Soup Co.
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