There are few things more comforting on a chilly evening than a bowl of perfectly simmered and seasoned soup. Easy or complicated, creamy or spicy, you simply can’t go wrong with soup during the winter.

Once the days grow shorter and the temperature drops, there is nothing 
I crave more than a hearty bowl of soup,” says chef Antonio Park, 
Chopped Canada judge and restaurant owner.The child of Korean parents, I grew up in Argentina before moving to
Canada, so I tend to fuse tastes and concepts from parts of my unique 
background into my recipes,” he explains. Park's favourite bowls this season is Creamy Tomato Hot and Sour 
soup — try his mix of classic and tangy flavours below.

Creamy Tomato Hot And Sour Soup

Prep time: 15 min

Cook time: 10 min

Serves: 4

Ingredients:1 can (540 mL) Campbell's Ready to Serve Creamy Tomato Soup 2 cups (500 mL) Campbell's Ready To Use No Salt Added Vegetable Broth1/2 cup (125 mL) shiitake mushrooms, thinly sliced1 can (550 mL) bamboo shoots, thinly sliced1 cup (250 mL) firm tofu cut in 1/4” (0.6 cm) slices2 garlic cloves, grated 2 tsp (10 mL) ginger, grated 1 tbsp (15 mL) balsamic vinegar3 tbsp (45 mL) rice vinegar2 tsp (10 mL) sambal oelek2 tbsp (30 mL) tamari soy sauce2 tsp (10 mL) brown sugar4 medium green onions, sliced2 tsp (10 mL) black pepper2 eggs


1. In a large pot, combine Creamy Tomato Soup and Vegetable Broth.

2. Add in shiitake mushrooms, bamboo shoots, tofu, garlic, ginger, balsamic and rice vinegars, sambal oelek, tamari soy sauce, brown sugar, green onions and black pepper.

3. Bring to a boil over medium-high heat. Reduce and simmer for 5 minutes.

4. In a small mixing bowl, lightly beat 2 eggs.

5. While stirring the soup, gently pour in beaten eggs, rotating the bowl while you pour.

Recipe Tip:

1. Garnish with sesame oil, enoki mushroom and crumbled fortune cookie.

2. If bamboo shoots are unavailable, use hearts of palm.

3. A generous amount of black pepper added to the soup while boiling will help increase spice.

Find more delicious recipes at

Chef Antonio Park's recipes were developed and served exclusively at La Cantine Par Campbell's in Montreal and The Cabin by Campbell's in Toronto – pop-up restaurants that brought together thousands of Canadians for a shared We All Soup experience.
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