Try this Creamy Roasted Broccoli Soup recipe, or contribute your own.
Suggest a better descriptionMakes 4 servings A big, steaming bowl of this rich, satisfying soup is perfect for a chilly fall evening. 1. Preheat oven to 450 F. Cut garlic heads in half crosswise, and brush cut surfaces lightly with some of the oil. Cut broccoli stems into 1/2-inch slices; cut florets into slightly larger pieces. In a large bowl, toss broccoli with remaining oil. 2. Spread broccoli and garlic in one layer on a large nonstick baking sheet. Sprinkle with salt and pepper. Roast for 20 minutes, stirring halfway through. 3. When broccoli is tender and lightly browned, remove half to a large pot. 4. Squeeze garlic from peels into bowl of a blender or food processor. Add remaining broccoli and puree, adding vegetable stock as needed. 5. Pour puree and remaining stock into pot. Stir in milk and heat until nearly boiling. LACTO PER SERVING: 148 CAL (27% from fat), 11g PROT, 4g FAT. 19g CARB, 782mg SOD, 3mg CHOL. 3.5g FIBER By "Karen C. Greenlee"
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Serving Size: 1 Serving (2316g) | ||
Recipe Makes: 4 servings | ||
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Calories: 241 | ||
Calories from Fat: 37 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.1g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 3.4mg | 1 % | |
Sodium 8633.5mg | 298 % | |
Potassium 636.3mg | 17 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 41.2g | ||
Protein 9.6g | 14 % | |
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: 241
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