Homemade Broccoli and Cheese Soup

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Homemade Broccoli and Cheese Soup

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Recipe by FIG Course: Lunch EntreeCuisine: American
Servings

35

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

526

kcal
Serving size

1

cup
Total time

50

minutes

This soup is a comfort food staple and will be sure to warm you on a chilly day. This rich and creamy soup is made with nutritious broccoli, as well as a variety of other vegetables for flavor, and a blend of a white sauce cheese and garnished with mild cheddar cheese.

Ingredients

  • 1/4 c Butter, Unsalted

  • 4 1/2 c Carrots, Fresh, Chopped

  • 4 1/2 c Celery Stalk, Chopped

  • 2 1/4 c Onion Fresh, Chopped

  • 18 c Broccoli Cuts

  • 1 gal Water

  • 106 oz Cheese Sauce, White Blend

  • 3 c Corn Starch

  • 1 tbsp Garlic Powder

  • 1 tbsp Spice Pepper Black

  • 39 tbsp Cheese Cheddar Mild Shredded

Directions

  • Finely chop carrots, celery, and onions.
  • Melt butter in large pot or steam kettle and sauté carrots, celery and onions.
  • Add broccoli and water to pot and bring to a boil.
  • Blend cheese sauce into vegetables and heat till warm.
  • Add pepper and garlic powder. Based on scaling of recipe, pepper may need to be adjusted to taste.
  • To thicken soup: In a separate bowl, whisk equal amount of corn starch in the same amount of some of the cooled soup broth. Then pour corn starch mixture into the main pot. This prevents the starch from clumping and helps it dissolve into the soup evenly. Heat and stir until soup starts to thicken. CCP: Heat to 165° F or higher for at least 15 seconds.
  • Serve: 1 cup (8oz ladle) soup, garnished with 1 T of cheddar cheese, garden side salad and breadstick.
  • HACCP
  • CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.
  • CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
  • CCP: Record time and internal temperature of completed recipe on daily log.
  • Best Practice: Leftovers can be kept in the refrigerator, in airtight packaging, and used within 6 days from preparation, or frozen (0° F or below) for 60 days, when cooled within 2 hours and reheated to 165. Consider making larger batches to save on preparation time.

Notes

  • Allergens: Milk Wheat
  • Meal Components: 2 oz of Meat/Meat Alternates, 1 Cups of Dark Green, 0.25 Cups of Vegetables, 2 oz (eq) of Whole Grain-Rich, 0.25 Cups of Red/Orange

Nutrition Facts

35 servings per container

Serving Size1 servings


  • Amount Per ServingCalories526
  • % Daily Value *
  • Total Fat 24g 37%
    • Sodium 1194mg 50%
    • Potassium 50mg 2%
    • Total Carbohydrate 54g 18%
      • Dietary Fiber 6g 24%
    • Protein 24g 48%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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