Try this Broccoli Cheddar soup recipe, or contribute your own.
Suggest a better description1. Place butter into a heavy-bottom saucepan over medium heat; stir until melted. Add onion and carrot and cook until tender, about 5 mins.
2. Whisk in the flour and cook 5 more mins. Add broth and continue stirring as mixture thickens. Add broccoli and simmer over medium heat until tender, 20 to 25 mins, stirring occasionally. Let cool to room temperature.
3. Place cooled soup in the 72 oz Total Crushing Pitcher. Select HIGH and blend until desired consistency is reached.
4. Transfer the soup back to the saucepan. Add milk, cheese, salt, pepper. Simmer until heated through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (771g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1495 | ||
Calories from Fat: 938 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 104.2g | 139 % | |
Saturated Fat 33.7g | 169 % | |
Monounsaturated Fat 41.4g | ||
Polyunsanturated Fat 20.2g | ||
Cholesterol 493.1mg | 152 % | |
Sodium 617.6mg | 21 % | |
Potassium 1573.5mg | 41 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 9.1g | ||
Protein 121.7g | 174 % | |
Powered by: USDA Nutrition Database 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: 1495
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