Broccoli Cheddar Soup
1 1⁄2 teaspoons margarine or butter
2 cups broccoli, chopped (fresh or frozen)
1 cup shredded 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.
10 minutesCooking time:
4 cupsNutrition Facts: View Label
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Last updated: 03/25/20