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Cream of Broccoli Cheddar

Made With:


Classic Cream Concentrated Soup Base

Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile.

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*could substitute frozen broccoli florets.

Total Time

40 min.

Serving & Size

250 mL

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

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

Step 2
Profit Per Meal

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

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 Instructions

Ingredients & Instructions

Weight Measure
Weight Measure
Butter 1/4 cup 60  mL
Yellow onion, finely chopped 1 cup 225  g
*Broccoli, florets cut into bite-size pieces (reserve 1 cup for garnish) 6 heads heads
Nutmeg 1/2 tsp mL
1. In a large pot or Dutch oven, melt butter over medium heat. Add the onions and cook for 3 to 4 minutes, until they begin to soften. Add the nutmeg, 5 cups of broccoli, a dash of salt, and lots of freshly ground black pepper.
Weight Measure
Campbell’s® Classic Cream Concentrated Soup Base 5 cups 1 1/4  L
Water 5 cups 1 1/4  L
2. Combine Campbell's® Classic Cream Concentrated Soup Base with water and add to ingredients.

3. Reduce the heat to low and simmer for 20 to 30 minutes, or until the broccoli is tender.

4. While the soup is simmering bring a pot of water to boil and add in the reserved 1 cup of broccoli florets. Cook for 1-2 minutes, strain and run under cold water. Set broccoli aside.

5. Using an immersion blender on low, blend up the broccoli a bit, but still leave a good amount of texture.
Weight Measure
Aged cheddar cheese, shredded 2 cups 500  mL
Salt and pepper, to taste
6. Once the soup has been pureed transfer back to the pot or Dutch oven and add the cheese a handful at a time, stirring to melt the cheese after each addition. Once the cheese has been added, stir in the reserved broccoli florets. Heat throughout.


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