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Creamy Broccoli, Turkey & Cheese Soup

Made With:



Pureed Diet: Puree soup in small batches in food processor. Reheat the soup, internal temperature must reach 74°C (165°F) for a minimum of 15 seconds. HACCP Steps: 1. If soup is to be used immediately, hold at 60°C (140°F). 2. If soup is to be used the next day, it must reach 20°C (68°F) within 2 hours or 4°C (40°F) within 4 hours. 3. Soup may be held under refrigeration <4°C (40°F) for a maximum of 4 days. 4. Soup may be reheated one time only, internal temperature must reach 74°C (165°F) for a minimum of 15 seconds.

Total Time


Serving & Size

8 oz / 250 mL

Here’s a great way to take popular Campbell’s® Cream of Broccoli soup and make it a meal in itself: add chopped broccoli, diced turkey, potatoes and cheddar.

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
Vegetable Oil 1 tbsp 15  mL
Potato, cooked, peeled, cubed 20 oz 600  g
1. Heat oil in a stockpot. Add potatoes and toss to get coated with oil.
Weight Measure
Campbell's® Condensed Cream of Broccoli Soup 48 oz 1 1/2  L
Milk, whole 2 qt 1 9/10  L
Turkey Breast, cooked, diced 1/4" 15 oz 450  g
Carrots 1 cup 250  mL
Frozen Broccoli, chopped 2 lb 900  g
Canned Corn, drained 2 cups 500  mL
Parsley, dried 2 tbsp 30  mL
Rosemary, dried 1/2 tsp 2 1/2  mL
Thyme, dried 1/2 tsp 2 1/2  mL
2. Add soup, milk, turkey, carrots, broccoli, corn and seasonings; stir until fully blended. 3. Heat to a boil over medium-high heat, stirring frequently.
Weight Measure
Cheddar Cheese, grated 8 oz 240  g
4. Reduce heat to low; simmer 10 to 15 minutes or until fully heated; stir in cheese until melted.
Garnish: Pour soup into bowls and garnish with cream and grated cheese.


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