LESS SODIUM TOMATO SOUP

LESS SODIUM TOMATO SOUP

Aylmer Less Sodium Tomato Soup contains 25% less salt than our Classic Canadian Tomato Soup. This soup is made with the finest selection of ripened tomatoes, slow cooked to create a delicate flavour base – the perfect foundation from which to build a variety of appetizing home-chef recipes.

Ingredient List

Water
Tomato Paste
Sugar
Enriched Wheat Flour
Salt
Modified Corn Starch
Canola Oil
Seasoning
Citric Acid
CONTAINS: WHEAT

Nutrition Facts
Per 1/2 cup (125 mL) condensed
Amount% Daily Value
Calories 90
Fat 1.5 g2 %
Saturated 0 g
+ Trans 0 g		0 %
Cholesterol 0 mg
Sodium 570 mg24 %
Carbohydrate 17 g6 %
Fibre 1 g4 %
Sugars 10 g
Protein 2 g
Vitamin A10 %Vitamin C0 %
Calcium2 %Iron6 %

Recipes


INDIAN BUTTER CHICKEN

Preparation
00:10’
Cooking Time
00:15’
Servings
4

Ingredients

1½ lbs of chicken breast,
cut into pieces
3 tbsp of butter
2 tsp of garam massala
2 cloves of garlic, minced
2 tsp of ginger, grated
1 can (10 oz) of condensed
Aylmer Tomato Soup
1/2 cup of plain yoghurt
Salt and pepper to taste

Preparation

  1. In a large pan, brown the chicken pieces in butter with the garam massala and garlic. Add the ginger, condensed Aylmer Tomato Soup and yoghurt.
  2. Bring to a boil while stirring. Allow to simmer on low heat for 10 minutes. Serve with rice.

ZUCCHINI LASAGNA ROLLS

Preparation
00:25’
Cooking Time
00:25’
Servings
3 to 4

Ingredients

Filling
1 cup ricotta cheese
1/2 cup cottage cheese
3 tablespoons Parmesan cheese
2 tablespoons fresh Italian parsley
1 tablespoon fresh basil
1/4 teaspoon garlic powder
Black pepper to taste

Other Ingredients

2 large zucchini cut lengthwise
into 8 (1/4 inch thick) slices
1 spicy Italian sausage,
cooked and crumbled
1 can (10 oz) of condensed Aylmer Tomato Soup
1/2 cup shredded mozzarella cheese
1 teaspoon Italian parsley

Preparation

    Ricotta Filling

  1. Add all of the ingredients to a blender and blend until smooth.
  2. Pour into a bowl and refrigerate until ready to use.

    3. Grilled Zucchini

  3. Heat a grill or grill pan to medium high heat.
  4. While the grill is heating, slice the zucchini lengthwise into 1/4 inch thick planks.
  5. Brush both sides of the zucchini planks with olive oil, then sprinkle with salt and pepper.
  6. Place the zucchini on the hot grill and cook for about 2 minutes on each side or until the zucchini is soft and pliable.
  7. Remove from the grill and cool until they can be handled.

    8. Assembling the Zucchini Lasagna Rolls

  8. Preheat oven to 375ºF.
  9. Blend condensed Aylmer Tomato Soup and herbs. Spread a 1/4 cup of the sauce over the bottom of the dish.
  10. Blot any excess liquid off of the cooled planks of zucchini with paper towel.
  11. Spoon roughly a tablespoon of the ricotta filling onto one side of the zucchini and spread it evenly.
  12. Sprinkle a few of the cooked sausage crumbles on top of the filling.
  13. Roll up the zucchini planks and place them seam side down in the casserole dish.
  14. Top the zucchini rolls with the remaining sauce and shredded mozzarella cheese.
  15. Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.
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