BROCCOLI THREE CHEESE SOUP

BROCCOLI THREE CHEESE SOUP

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 15%
Vitamin C 60%
Calcium 15%
Iron 6%
Total Time

55 min.

Serving & Size

1 CUP ( 8 OZ LADLE)

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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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
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
qt.
unsalted butter 2 oz. tbsp.
onion 23 oz. qt.
garlic 1 oz. tbsp.
water qt.
russet potato 45 oz. 2 1/2  qt.
broccoli 19.25 oz. 1 1/2  qt.
reduced fat (2%) milk qt.
Cheddar cheese 8 oz. cups
Swiss cheese 2 oz. 0 1/2  cups
Parmesan cheese 1.75 oz. 0 1/4  cups
black pepper tsp.
ground white pepper tsp.
kosher salt tbsp.
reduced sodium soy sauce tsp.
broccoli 12 oz. cups
lemon juice tbsp.
Instructions
1. In a kettle, heat oil to sauté vegetables:
  • Sauté onion until transluscent.

  • Add garlic and continue cooking 1 minute.
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).


 
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