Broccoli Carrot Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tbsp Olive Oil 1 clove Garlic 1.5 cup, chopped Carrots, raw 2.5 cup, chopped Onions, raw 4 tsp Better Than Boullion Chicken1.5 cup (8 fl oz) Chicken Broth 8 cup, chopped Broccoli, fresh 6 cup (8 fl oz) Water, tap 12 fl oz Milk, canned, evaporated 3 oz Cheese (processed Velveta)1 serving Bay leaves dried (serving size 1 leave).5 tsp Sage, ground 1 tsp Tabasco Sauce 1 tsp black pepper corn (ground
saute onions and carrots and garlic in olive oil til onions are softened.
Add the remaining ingredients except the evaporated milk and the velveeta. Bring to a boil, then reduce heat and simmer til veggies are soft. Blend with immersion blender then add evaporated milk and the velveeta Simmer 15 minutes. Adjust seasonings to taste.
Serving Size: 1 cup
Add the remaining ingredients except the evaporated milk and the velveeta. Bring to a boil, then reduce heat and simmer til veggies are soft. Blend with immersion blender then add evaporated milk and the velveeta Simmer 15 minutes. Adjust seasonings to taste.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 107.5
- Total Fat: 5.0 g
- Cholesterol: 12.3 mg
- Sodium: 412.8 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 3.0 g
- Protein: 5.7 g
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