CREAMY BROCCOLI SOUP

CREAMY BROCCOLI SOUP

Nutrition Facts

Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 101
% Daily Value
Total Fat 2.6g
4%
Saturated Fat 0.8g
4%
Cholesterol 3mg
1%
Sodium 525mg
22%
Total Carbohydrate 15.7g
5%
Dietary Fiber 0.7g
3%
Protein 4.2g
8%
Vitamin A 50%
Vitamin C 130%
Calcium 10%
Iron 0%
Total Time

70 min.

Serving & Size

1 CUP (8 OZ LADLE)

Add To Pantry

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.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
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.

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.
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
Instructions
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.
Newsletter

Sign up now!

©2017 CSC Brands LP, All Rights Reserved.