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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable Oil||15 mL||1 tbsp|
|Potato, cooked, peeled, cubed||600 g||20 oz|
Campbell's® Condensed Cream of Broccoli Soup
|Milk, whole||1.9 L||2 qt|
|Turkey Breast, cooked, diced 1/4"||450 g||15 oz|
|Carrots||250 mL||1 cup|
|Frozen Broccoli, chopped||900 g||2 lb|
|Canned Corn, drained||500 mL||2 cups|
|Parsley, dried||30 mL||2 tbsp|
|Rosemary, dried||2.5 mL||1/2 tsp|
|Thyme, dried||2.5 mL||1/2 tsp|
|Cheddar Cheese, grated||240 g||8 oz|
|1. Heat oil in a stockpot. Add potatoes and toss to get coated with oil.|
|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.|
|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.