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4 Cups
Prep time:
10 minutes
Cooking time:
15 minutes


1 cup chopped onion
1 cup shredded carrot
1 ½ teaspoons margarine or butter
2 cups low-sodium broth (any type)
2 cups chopped broccoli (fresh or frozen)
1 cup nonfat or 1% milk
¼ cup flour
½ cup shredded cheddar cheese (2 ounces)
⅛ teaspoon pepper


  1. Wash hands with soap and water.
  2. 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.
  3. 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.
  4. Add cheese and pepper.  Heat over low heat until cheese is melted.  Serve hot.
  5. Refrigerate leftovers within 2 hours.


  • You can thicken the soup with 2 Tablespoons of cornstarch instead of flour.