Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 164.7
  • Total Fat 3.9 g
  • Saturated Fat 2.2 g
  • Polyunsaturated Fat 0.3 g
  • Monounsaturated Fat 0.9 g
  • Cholesterol 12.1 mg
  • Sodium 633.2 mg
  • Potassium 719.5 mg
  • Total Carbohydrate 24.1 g
  • Dietary Fiber 3.8 g
  • Sugars 1.5 g
  • Protein 10.2 g
  • Vitamin A 102.3 %
  • Vitamin B-12 12.5 %
  • Vitamin B-6 13.7 %
  • Vitamin C 119.2 %
  • Vitamin D 0.5 %
  • Vitamin E 7.5 %
  • Calcium 29.5 %
  • Copper 4.8 %
  • Folate 21.1 %
  • Iron 6.7 %
  • Magnesium 12.0 %
  • Manganese 15.2 %
  • Niacin 6.9 %
  • Pantothenic Acid 11.8 %
  • Phosphorus 27.4 %
  • Riboflavin 24.6 %
  • Selenium 12.5 %
  • Thiamin 13.6 %
  • Zinc 8.4 %
*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 in Carrot Broccoli Soup

View the full Carrot Broccoli Soup Recipe & Instructions
Submitted by: SHERRY.J

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Carrot Broccoli Soup

62 calories of Milk, nonfat, (0.75 cup)

26 calories of Butter, salted, (0.25 tbsp)

23 calories of Flour, white, (0.05 cup)

18 calories of Broccoli, fresh, (0.75 cup, chopped)

13 calories of Carrots, raw, (0.50 medium)

10 calories of Onions, raw, (0.25 medium (2-1/2" dia))

0 calories of Celery, raw, (0.50 strip (4" long))

0 calories of Pepper, black, (0.03 tsp)

0 calories of Salt, (0.19 tsp)


Nutrition & Calorie Comments  

This was really good and filling! Added garlic and more salt & pepper and it was good!!!:) Submitted by:
ILLISSA1
(6/13/11)
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Good base recipe. I added a bit more salt and seasonings. Will make it again! Submitted by:
BRITNEYV
(3/29/11)
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Super yummy. Will make again and again. Light but filling with low calories. Submitted by:
MRSNICKJJONAS7
(8/12/10)
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Very good! I substituted Zucchini for the celery. Left out the salt because we are on a low sodium diet. Submitted by:
SANDRASACRE
(1/19/10)
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I deviated from the recipe a little. I used 1/2 tsp. salt, 1/2 tsp. pepper. A bit too much pepper, next time 1/4 tsp. Added 1 can evaporated skim milk, 1/4 c. Parmesan, and 3 cl. garlic. Thickened with 2 Tbls. corn starch, not flour. Keeper! Very versatile. Submitted by:
KSSONRISA
(11/2/09)
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I used chicken broth instead of the butter, added garlic, omitted the salt and added parmesan cheese. It is fantastic. definitely something quick and easy to whip up for lunch. it only takes 30 minutes to make. I will most definitely make this again. Submitted by:
BUTTERFLIBABY72
(9/9/08)
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I 'sort of' made this soup! I always alter recipes, can't follow one straight on. Instead of flour & Butter, I use some natural chicken broth & water instead. It's more brothy w/out the flour, but is still tasty & filling w/ the veggies. I omit the salt as broth adds enuf of that. Thank you! Submitted by:
MEWSYK
(3/19/08)
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The salt content is way too high... I wouldn't eat this much salt in soup :( Submitted by:
MLAVO056
(3/18/08)
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Good base for a soup. Try adding a bit of reduced fat ham, cooked, drained spinach, a handful of sharp cheddar cheese or a cup of shredded rotisserie chicken. Personally, I omitted the celery and added 1/2 box frozen peas during the last 3 minutes. I also added a teaspoon of garlic powder. Submitted by:
TSIMS2008
(3/18/08)
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Printed it and will try it. Although, I think I will omit the celery (I get ill just from the smell). Maybe a sprinkling of reduced fat cheddar, too. I'll let you know! Submitted by:
SEABEACON8
(3/18/08)
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