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Creamy Broccoli, Turkey & Cheese Soup

Creamy Broccoli, Turkey & Cheese Soup
Total Time

30 min.

Serving & Size

8 oz / 250 mL

Add To Pantry

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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Vegetable Oil 15 mL 1 tbsp
Potato, cooked, peeled, cubed 600 g 20 oz
Campbell's® Condensed Cream of Broccoli Soup
1.5 L
48 oz

Delicate broccoli in cream, seasoned to perfection.

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
Instructions
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.

Recipe Tip

  1. Garnish: Pour soup into bowls and garnish with cream and grated cheese.
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