Chef Francisco Fire Roasted Vegetable Soup, 4 Pound Each - 4 Per Case.

★★★★☆ 4.0 68 reviews

US$52.45
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Management number 240866213 Release Date 2026/07/16 List Price US$52.45 Model Number 240866213
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Chef Francisco Fire Roasted Vegetable Soup, 4 lb. Tub, 4 Count. Bursting with garden-fresh flavor, a perfect mix of zucchini, carrots, corn and spinach accompanied by red, green, and yellow peppers. The vegetables are fire roasted then simmered in a zesty
CHEF FRANCISCO Fire Roasted Vegetable Soup, 4 lb. Tub, 4 Count. Bursting with garden-fresh flavor, a perfect mix of zucchini, carrots, corn and spinach accompanied by red, green, and yellow peppers. The vegetables are fire roasted then simmered in a zesty

Ingredients: Water, Roasted Peppers (green, Yellow, Red), Corn, Roasted White Onion, Roasted Zucchini, Carrots, Fire Roasted Vegetable Base (fire Roasted Vegetables And Concentrate [carrots, Onions, Tomatoes And Garlic], Salt, Sugar, Yeast Extract, Celery, Corn Maltodextrin, Modified Cornstarch, Natural Flavor), Celery, Diced Tomatoes In Juice (tomatoes, Tomato Juice, Citric Acid, Calcium Chloride), Tomato Paste, Contains Less Than 2% Of: Olive Oil, Salt, Garlic Puree (garlic, High Fructose Corn Syrup), Modified Food Starch, Chipotle Puree (dehydrated Chipotle Peppers, Water, Salt, Distilled White Vinegar, Citric Acid, Sodium Benzoate And Potassium Sorbate [as Preservatives]), Gelatin, Disodium Inosinate And Disodium Guanylate, Jalapeno Peppers (jalapeno Peppers, Salt, Vinegar, Calcium Chloride), Mono And Diglycerides, Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Parsley, Spice, White Pepper.

Allergens: Contains: Wheat.

Storage: BOX/CARTON Corrugated or Solid Frozen Storage -30 to -18 Deg C / -22 to 0 Deg F

  • Fire Roasted Vegetable Soup, 4 lb. Tub, 4 Count
  • Robust flavors and wide variety of options.
  • Ready to Heat is easy, leave in the bag to heat up and serve
  • Simple and High Quality Product
  • Bursting with garden-fresh flavor, a perfect mix of zucchini, carrots, corn and spinach accompanied by red, green, and yellow peppers

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