Campbell's Frozen Signature Cheddar and Broccoli Soup 4 lb - 4 Pack [$
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Campbell's Frozen Signature Cheddar and Broccoli Soup 4 lb - 4 Pack [$2.59/lb]

4149

SUPC

4864028

Description

Made with loads of broccoli and real cheese for a smooth, velvety texture, this soup is the perfect blend of cheesy goodness that is sure to satisfy.

Ingredients

WATER, BROCCOLI, MILK, PROCESSED CHEESE FOOD, MODIFIED CORN STARCH, CHEDDAR CHEESE, CREAM, SALT, YEAST EXTRACT (BARLEY), DIJON MUSTARD (VINEGAR, WATER, MUSTARD SEED, SALT, WHITE WINE, CITRIC ACID, TARTARIC ACID, SPICE), DRIED GARLIC, ONION POWDER, ANNATTO, PAPRIKA EXTRACT, SPICE

Nutrition Facts

Serving Size: 262g

Amount Per Serving

  • Calories170
  • Total Fat10g
  • Saturated Fat6g
  • Trans-Fat0.5g
  • Poly-Unsaturated Fats
  • Omega6 Fatty Acids
  • Omega3 Fatty Acids
  • Mono-Unsaturated Fats
  • Cholesterol40mg
  • Sodium960mg
  • Potassium
  • Carbohydrates13g
  • Fiber2g
  • Sugars3g
  • Protein8g
  • Vitamin A
  • Vitamin C
  • Calcium
  • Iron

Allergens

Contains: Milk, Mustard, barley.

Benefits

Easy to prepare: Simply heat and serve. Ready-to Serve pouch saves time and labour. Consistent taste and appearance every time.

Preparation & Cooking

Heat to 71°C (160°F) and hold for serving. Stir often. Do not dilute.

Serving Suggestions

1. Broccoli Cheddar Mac & Cheese - Fold Broccoli Cheddar Soup over elbow noodles in a ramekin, top with crushed Pepperidge Farm® Goldfish® Crackers, Cheddar cheese and bake. 2. Crab Dip - Purée Broccoli Cheddar Soup with chunks of crab for a deliciously cheesy dip. Serve with bread sticks or baguette slices. 3. Broccoli and Cheddar Fondue - This soup is thick and rich enough to serve as a fun fondue appetizer. 4. Chicken and Cheese Bake - Top seared chicken with Broccoli Cheddar soup and shredded cheese, then bake. 5. Broccoli and Cheddar Soufflé - Whip up a light and airy soufflé with Broccoli and Cheddar soup.

Packaging & Storage

Keep frozen at 0°F (-18°C) or below. Thaw pouches (35 to 40°F / 2 to 4°C) for up to 15 days.

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