CREAMY BROCCOLI SOUP (REDUCED SODIUM)

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 105
% Daily Value
Total Fat 2.6g
4%
Saturated Fat 0.8g
4%
Cholesterol 3mg
1%
Sodium 198mg
8%
Total Carbohydrate 16.9g
6%
Dietary Fiber 2.7g
11%
Protein 4.7g
9%
Vitamin A 16%
Vitamin C 124%
Calcium 11%
Iron 4%
Total Time

70 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

This patron-pleasing favorite is made with Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation and contains less than 200 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 105
% Daily Value
Total Fat 2.6g
4%
Saturated Fat 0.8g
4%
Cholesterol 3mg
1%
Sodium 198mg
8%
Total Carbohydrate 16.9g
6%
Dietary Fiber 2.7g
11%
Protein 4.7g
9%
Vitamin A 16%
Vitamin C 124%
Calcium 11%
Iron 4%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
onion, diced 1/8- inch 17 oz. qt.
garlic, peeled, minced 1 oz. tbsp.
vegetable cooking spray
1. In a bowl, toss onions and garlic and spread into an even layer on a prepared sheetpan. Spray with non-stick cooking spray and roast at 350°F convection, stirring often for even cooking, until caramelized well, about 25 minutes. Remove and hold.

 
Weight Measure
margarine tbsp.
all-purpose flour 2 oz. 0 1/2  cups
Made With:

Bases, Broths & Stocks; Soups

Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation

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Campbell's® Signature Low Sodium Vegetarian Vegetable Culinary Foundation 2 lb.
water, hot qt.
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.

 
Weight Measure
broccoli, finely chopped 3 lb. 15  cups
black pepper, freshly ground, cracked 1 1/2  tsp.
nutmeg, ground tsp.
ground white pepper 0 1/4  tsp.
reduced sodium soy sauce 1 1/2  tbsp.
ground red pepper 0 1/2  tsp.
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.

 
Weight Measure
reduced fat (2%) milk qt.
7. Finish with blanched chopped broccoli and lemon juice.

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

8. Use an 8 oz ladle to portion each serving of soup (1 cup).  Serve immediately.
Weight Measure
broccoli, blanched, chopped 12 oz. 2 1/8  cups
lemon juice, fresh 0 1/4  cups
4. Stir in chopped broccoli, black pepper, nutmeg, white pepper, soy sauce and red pepper. Bring to a simmer and cook simmer 35-40 minutes.
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