BROCCOLI THREE CHEESE SOUP

Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

Campbell’s® Signature Low Sodium Vegetarian Vegetable Culinary Foundation is made with simple ingredients to bring rich garden flavor to a variety of soups, sauces, and more. It contains no artificial colors, flavors, preservatives, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 139
% Daily Value
Total Fat 5g
8%
Saturated Fat 2.9g
15%
Cholesterol 15mg
5%
Sodium 594mg
25%
Total Carbohydrate 17.8g
6%
Dietary Fiber 1.5g
6%
Protein 6g
12%
Vitamin A 16%
Vitamin C 57%
Calcium 16%
Iron 4%
Total Time

55 min.

Serving & Size

1 CUP ( 8 OZ LADLE)

Yields

Creamy soup with broccoli, potato, and three cheeses made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation.  This soup is full of flavor and less than 600 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP ( 8 OZ LADLE)
Amount Per Serving
Calories 139
% Daily Value
Total Fat 5g
8%
Saturated Fat 2.9g
15%
Cholesterol 15mg
5%
Sodium 594mg
25%
Total Carbohydrate 17.8g
6%
Dietary Fiber 1.5g
6%
Protein 6g
12%
Vitamin A 16%
Vitamin C 57%
Calcium 16%
Iron 4%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
unsalted butter 2 oz. tbsp.
onion, diced 1/8- inch 23 oz. qt.
garlic, peeled, minced 1 oz. tbsp.
1. In a kettle, heat oil to sauté vegetables:
  • Sauté onion until transluscent.

  • Add garlic and continue cooking 1 minute.
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb. qt.
water, hot qt.
2. Stir in Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and water.  Bring to a boil.
Weight Measure
russet potato, peeled, diced 1/2-inch 45 oz. 2 1/2  qt.
broccoli, chopped 19 oz. 1 1/2  qt.
3. Add 1 1/2 qts. potatoes and first batch of chopped broccoli.  Bring to a boil, reduce heat and simmer 35-40 minutes.

4.  Remove from heat and blend until smooth with an immersion blender.
Weight Measure
reduced fat (2%) milk qt.
5. Return to heat.  Stir in milk and remaining 1/2 qt. diced potatoes.  Return to a simmer and cook 10 minutes.
Weight Measure
Cheddar cheese, shredded 8 oz. cups
Swiss cheese, shredded 2 oz. 0 1/2  cups
Parmesan cheese, grated 2 oz. 0 1/4  cups
black pepper, ground tsp.
ground white pepper tsp.
kosher salt tbsp.
reduced sodium soy sauce tsp.
6. Mix in cheeses, black pepper, white pepper, salt and soy sauce.  Stir until melted.

CCP: Ensure final cook step reaches a minimun internal temperature of 165°F for one minute.


 
Weight Measure
broccoli, fresh, blanched, chopped 12 oz. cups
lemon juice tbsp.
7.  Mix in blanched chopped broccoli and lemon juice.

CCP- Hold hot at 140°F or higher for service.

8.  Using an 8 oz ladle, portion each serving of soup (1 cup).


 
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