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Nutrition Facts
Serving Size 402 g
(Approx. 6 Servings)
Amount Per Serving
Calories 440 Calories From Fat 240
% Daily Value*
Total Fat 27 g 42%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 430 mg 18%
Total Carbohydrate 32 g 11%
Dietary Fiber 3 g 12%
Sugars 13 g
Protein 18 g
Vitamin A 120% Iron 8%
Vitamin C 80% Calcium 50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Broccoli Soup
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

4 cup(s) broccoli florets
1 Tbsp olive oil
3 Tbsp butter
1 cup(s) carrot, chopped
1 cup(s) onion, chopped
1 Tbsp garlic, minced
2 cup(s) russet potato, peeled and diced
1/4 cup(s) flour
5 cup(s) whole milk
8 Oz H‑E‑B Select Ingredients Colby Jack Thick Cut Shreds, divided use
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Preheat oven to 400ºF and line a sheet pan with parchment paper.
Toss broccoli with olive oil and season to taste with salt and pepper. Place on prepared pan and roast until tips are charred and broccoli is tender.
Place butter in a large skillet over medium heat, add in carrots, onions, garlic and potatoes. Cook several minutes until vegetables begin to soften.
Add flour to skillet and stir until a paste is formed. Continue to stir 3 minutes to allow flour to cook, then whisk milk in slowly.
Allow liquid to come to a simmer. Cook at a simmer several minutes until soup thickens a bit and vegetables are completely cooked.
Add half of broccoli to soup and in several batches blend soup in a blender until smooth.
Once soup has all been puréed and returned to medium heat, stir in half of cheese and remaining broccoli.
Ladle into bowls and serve with remaining cheese.


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