Oregon State University OREGON STATE UNIVERSITY

Broccoli Cheddar Soup

Prep time: 10 minutes
Cooking time: 15 minutes
Makes: 4 cups
Nutrition Facts: View Label(s)

Ingredients

1 cup
onion, chopped
1 cup
carrot, shredded
1 1⁄2 teaspoons
margarine or butter
2 cups
broth, any flavor
2 cups
broccoli, chopped (fresh or frozen)
1 cup
nonfat or 1% milk
1⁄4 cup
flour
1 cup
shredded reduced fat cheddar cheese (4 ounces)
1⁄8 teaspoon
pepper

Directions

  1. In a medium saucepan over medium-high heat, saute onion and carrot in margarine or butter until onions begin to brown.  Add broth and broccoli.  Simmer until broccoli is tender, 5 to 7 minutes.
  2. In another container, slowly stir the milk into the flour until smooth.  Stir the milk mixture into the soup.  Bring to a boil and continue stirring until slightly thickened, 3-5 minutes
  3. Add cheese and pepper.  Heat over low heat until cheese is melted.  Serve hot.
  4. Refrigerate leftovers within 2 hours.
Last updated: 12/12/17

1 Comments for "Broccoli Cheddar Soup"

Really liked this soup!  Tastes like a restaurant soup.  It does have an onion taste which I really liked but if you don't love onions you could very easily even cut them out and add another veg.  

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