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Meal Part

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Ethnic Cuisines

Health Considerations





Southwest Cream of Broccoli Soup

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 160
Calories from Fat 80
% Daily Value*
Total Fat 9g 14%
Saturated Fat 7g 35%
Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 980mg 41%
Potassium 280mg 8%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Sugars 3g  
Protein 3g  
Vitamin A 0% Vitamin C 80%
Calcium 4% Iron 2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 2 Gallons
Serving Size: 1 cup


Amount Ingredients
3 1/2 lbs. Broccoli, Cut
1 qt. Water, Cold
6 oz. Onions, Finely Chopped
4 oz. Butter
1 gal. Hot Water Plus Reserved Broccoli Liquid
4 oz. Custom Culinary® Gold Label Chicken Base
20 oz. Custom Culinary® Master's Touch® Instant Cream Soup Base
1/4 tsp. White Pepper
1/4 cup Custom Culinary® Master’s Touch® Southwest Flavor Concentrate

Recommended Products: 9117 Gold Label Chicken Base, 9890 Master’s Touch® Southwest Flavor Concentrate, 1288 Master's Touch® Cream Soup Base

Alternate Product Options: 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base


  1. In a 4 quart sauce pot, add broccoli and water. Cover. Heat to boiling over medium high heat for 8-10 minutes until broccoli is al dente. Drain broccoli reserving liquid. Set broccoli aside.
  2. In a small sauté pan, heat olive oil. Add onions. Sauté over medium heat 3-5 minutes. Set aside.
  3. In a 2 gallon sauce pot or 5 gallon steam jacketed kettle add reserved broccoli liquid and water to equal 1 gallon. Heat until hot.
  4. Add Gold Label Chicken Base, mixing well. Gradually add Master's Touch® Instant Cream Soup Base, stirring constantly with a wire whip. Heat to a gentle boil for 3 minutes, stirring constantly.
  5. Add onions, broccoli, white pepper and Master’s Touch® Southwest Flavor Concentrate, mixing well. Heat to boiling. Reduce heat and gently boil 5 minutes, stirring occasionally.

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