Broccoli Cheddar Soup
1 cuponion, chopped
1 cupcarrot, shredded
1 1⁄2 teaspoonsmargarine or butter
2 cupsbroth, any flavor
2 cupsbroccoli, chopped (fresh or frozen)
1 cupnonfat or 1% milk
1 cupshredded reduced fat cheddar cheese (4 ounces)
- 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.
- 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
- Add cheese and pepper. Heat over low heat until cheese is melted. Serve hot.
- Refrigerate leftovers within 2 hours.
Last updated: 12/12/17