Prep time: 10 minutes
Cooking time: 15 minutes
Makes: 4 servings
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
- 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.