Nutrition Facts

Serving Size
Amount Per Serving
Calories 101
% Daily Value
Total Fat 2.6g
Saturated Fat 0.8g
Cholesterol 3mg
Sodium 525mg
Total Carbohydrate 15.7g
Dietary Fiber 0.7g
Protein 4.2g
Vitamin A 52%
Vitamin C 129%
Calcium 11%
Iron 1%
Total Time

70 min.

Serving & Size


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This patron-pleasing favorite is made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and contains less than 600 mg sodium per serving.

Recipe Yields:

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

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Ingredients Weight Measure
Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation
2 lb.
onion 17 oz. qt.
garlic 1 oz. tbsp.
vegetable cooking spray
margarine tbsp.
all-purpose flour 2 oz. 0 1/2  cups
water qt.
broccoli 3 lb. 15  cups
kosher salt tbsp.
black pepper 1 1/2  tsp.
nutmeg tsp.
ground white pepper 0 1/4  tsp.
reduced sodium soy sauce 0 1/4  cups
ground red pepper 0 1/2  tsp.
reduced fat (2%) milk qt.
broccoli 12 oz. 2 1/8  cups
lemon juice 0 1/4  cups
1.  In a bowl, toss onions and garlic.  Spread into an even layer on a prepared sheetpan. Spray with non-stick cooking spray.  Roast at 350°F convection, stirring often for even cooking, until caramelized well, about 25 minutes. Remove and hold.

2.  In a kettle, heat margarine.  Stir in flour to create a roux and cook 5 minutes.

3. Stirring constantly with a wire whisk, add Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and water until smooth. Bring to a boil.
4. Stir in chopped broccoli, salt, black pepper, nutmeg, white pepper, soy sauce and red pepper.  Bring to a simmer and cook simmer 35-40 minutes.
5. Remove from heat. With an immersion blender, puree soup until very smooth. Return to heat.

6.  Stir in milk and return to a simmer. 

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

7. Finish with blanched chopped broccoli and lemon juice.

CCP: Hold for hot service at 140°F.

8. Use an 8 oz ladle to portion each serving of soup (1 cup). Serve immediately.

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