Directions:
- 1. Heat 1/2 cup broth in large pot over medium heat.
- 2. Add carrot, onion, celery, and squash.
- 3. Simmer gently for 5 minutes.
- 4. Add garlic and basil.
- 5. Gradually stir in flour and cook for 5 minutes.
- 6. Gradually add remaining broth and tomatoes.
- 7. Bring to a boil, then reduce heat and simmer for 30 minutes.
- 8. Add black pepper and milk.
- 9. Heat through and serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 93.4 Kcal (391 kJ) | ||
| Calories from fat | 15.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 3% | |
|---|---|---|---|
| Cholesterol | 0.41mg | 0% | |
| Sodium | 229.02mg | 10% | |
| Potassium | 313.68mg | 7% | |
| Total Carbs | 16.03g | 5% | |
| Sugars | 5.67g | 23% | |
| Dietary Fiber | 0.96g | 4% | |
| Protein | 4.16g | 8% | |
| Vitamin C | 9mg | 15% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 97.9mg | 10% | |
| Amount Per 100 g | |||
| Calories | 29.38 Kcal (123 kJ) | ||
| Calories from fat | 4.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.55g | 3% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 72.03mg | 10% | |
| Potassium | 98.66mg | 7% | |
| Total Carbs | 5.04g | 5% | |
| Sugars | 1.78g | 23% | |
| Dietary Fiber | 0.3g | 4% | |
| Protein | 1.31g | 8% | |
| Vitamin C | 2.8mg | 15% | |
| Iron | 0.1mg | 1% | |
| Calcium | 30.8mg | 10% | |
* 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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