In your soup pot, saute onion and garlic in the 2 T butter. Remove the veggies and set aside.
In the same pot, melt the 1/2 c butter, then add flour, and cook, whisking constantly, over medium heat for 5 minutes. (In other words, make a roux).
Stirring or whisking constantly, slowly add the half & half.
Add the chicken broth and mix well.
Bring it all to a boil, then simmer for 5 minutes.
Add the broccoli, carrots and onions. Cook over low heat 20 minutes.
Add salt and pepper to taste.
At this point, you can puree the soup, or mash it a bit with a handheld potato masher, or leave it as-is.
Return to heat and add cheese till melted.
Serve, and let people add Tabasco if they like.
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|Serving Size: 1 Serving (1632g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1188 (77%)|
|Amt Per Serving||% DV|
|Total Fat 132g||176 %|
|Saturated Fat 81.8g||409 %|
|Monounsaturated Fat 37.2g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 411.1mg||126 %|
|Sodium 3350.6mg||116 %|
|Potassium 1616.6mg||43 %|
|Total Carbohydrate 52.3g||15 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 49.8g|
|Protein 45.6g||65 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1550
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