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.
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.
|onion||17 oz.||2 qt.|
|garlic||1 oz.||3 tbsp.|
|vegetable cooking spray|
|all-purpose flour||2 oz.||0 1/2 cups|
|broccoli||3 lb.||15 cups|
|kosher salt||1 tbsp.|
|black pepper||1 1/2 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||1 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.