Directions:
- In one pan, melt 1/4 cup butter over medium heat. Saute the onion, carrot, celery, pepper, and tomato in the melted butter until soft. Using a blender or food processor, puree vegetables with vegetable broth; set aside.
- In a separate pot, melt the remaining 1/2 cup butter. Slowly whisk in flour, and then stir in half and half. When warm, slowly stir in cheese until melted. Mix in veggie puree, and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 528.18 Kcal (2211 kJ) | ||
| Calories from fat | 396.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.1g | 68% | |
|---|---|---|---|
| Cholesterol | 126.01mg | 42% | |
| Sodium | 932.13mg | 39% | |
| Potassium | 478.08mg | 10% | |
| Total Carbs | 22.04g | 7% | |
| Sugars | 5.28g | 21% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 14.19g | 28% | |
| Vitamin C | 12.6mg | 21% | |
| Vitamin A | 0.7mg | 24% | |
| Iron | 0.7mg | 4% | |
| Calcium | 394.1mg | 39% | |
| Amount Per 100 g | |||
| Calories | 177.66 Kcal (744 kJ) | ||
| Calories from fat | 133.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.83g | 68% | |
|---|---|---|---|
| Cholesterol | 42.39mg | 42% | |
| Sodium | 313.54mg | 39% | |
| Potassium | 160.81mg | 10% | |
| Total Carbs | 7.41g | 7% | |
| Sugars | 1.77g | 21% | |
| Dietary Fiber | 0.57g | 7% | |
| Protein | 4.77g | 28% | |
| Vitamin C | 4.2mg | 21% | |
| Vitamin A | 0.2mg | 24% | |
| Iron | 0.2mg | 4% | |
| Calcium | 132.6mg | 39% | |
* 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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