Broccoli Carrot Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Broccoli Carrot Soup calories by ingredient
Introduction
Creamy broccoli with a hint of carrot soup Creamy broccoli with a hint of carrot soupNumber 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 Chicken
1.5 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
Tips
Can lower the fat by using lower fat evap milk. I used what I had.
Directions
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