Directions:
- Melt butter in large pot over medium heat. Add onion, carrots and celery; cover and sweat 3 minutes.
- Stir in flour to coat vegetables and cook 1 minute.
- Slowly add broth, stirring constantly, increase heat to medium-high, then bring to a rolling boil.
- Cook for about 3 to 5 minutes, then reduce heat to medium.
- Add cheese; let stand 1 minute, then stir until incorporated.
- Simmer soup for 3 minutes (do not boil or cheese may curdle), add blanched broccoli and cook another minute.
- Season with cayenne and salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.09 Kcal (871 kJ) | ||
| Calories from fat | 120 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.33g | 21% | |
|---|---|---|---|
| Cholesterol | 40.24mg | 13% | |
| Sodium | 1001.25mg | 42% | |
| Potassium | 433.43mg | 9% | |
| Total Carbs | 11.12g | 4% | |
| Sugars | 4.88g | 20% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 10.79g | 22% | |
| Vitamin C | 56.9mg | 95% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 0.7mg | 4% | |
| Calcium | 303.6mg | 30% | |
| Amount Per 100 g | |||
| Calories | 92.15 Kcal (386 kJ) | ||
| Calories from fat | 53.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.9g | 21% | |
|---|---|---|---|
| Cholesterol | 17.82mg | 13% | |
| Sodium | 443.37mg | 42% | |
| Potassium | 191.93mg | 9% | |
| Total Carbs | 4.92g | 4% | |
| Sugars | 2.16g | 20% | |
| Dietary Fiber | 1.09g | 10% | |
| Protein | 4.78g | 22% | |
| Vitamin C | 25.2mg | 95% | |
| Vitamin A | 0.2mg | 18% | |
| Iron | 0.3mg | 4% | |
| Calcium | 134.4mg | 30% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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