Prep. - 15 min. Cook - 30 min.
In stockpot, heat butter over med. heat; sauté onion and garlic until soft. Stir. In Broccoli, carrot, stock, cream and seasonings. Bring to boil. Simmer, uncovered, until veggies are soft, 10-12 min. Mix cornstarch and water. Stir into soup. Bring to a boil, stirring until thickened, 1-2 min. Remove bay leaves. Put soup into processor until smooth. Put back in stockpot and add cheese. Stir til melted.
1 C. - 422 cal., 32 g. Fat (19 grams sat. Fat), 107 mg. Chol., 904 mg. Sod., 15 g. Carbs., 5 g. Sugar, 2 g. Fiber, 17 g. Protein.
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Serving Size: 1 Serving (1502g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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. |
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