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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|unsalted butter||2 oz.||2 tbsp.|
|onion||23 oz.||1 qt.|
|garlic||1 oz.||2 tbsp.|
|russet potato||45 oz.||2 1/2 qt.|
|broccoli||19.25 oz.||1 1/2 qt.|
|reduced fat (2%) milk||1 qt.|
|Cheddar cheese||8 oz.||2 cups|
|Swiss cheese||2 oz.||0 1/2 cups|
|Parmesan cheese||1.75 oz.||0 1/4 cups|
|black pepper||2 tsp.|
|ground white pepper||1 tsp.|
|kosher salt||2 tbsp.|
|reduced sodium soy sauce||1 tsp.|
|broccoli||12 oz.||2 cups|
|lemon juice||2 tbsp.|
|1. In a kettle, heat oil to sauté vegetables:
|2. Stir in Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and water. Bring to a boil.|
|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.
|5. Return to heat. Stir in milk and remaining 1/2 qt. diced potatoes. Return to a simmer and cook 10 minutes.|
|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.
|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).