Broccoli Cheddar Soup
Warm, creamy, cheese and veggie-filled, this soup is perfect for lunch or dinner any time of year.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Ingredients
- 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
Directions
- Wash hands with soap and water.
- 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 to 5 minutes.
- Add cheese and pepper. Heat over low heat until cheese is melted. Serve hot.
- Refrigerate leftovers within 2 hours.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 180 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Cholesterol | 15 mg |
| Sodium | 200 mg |
| Total Carbohydrates | 19 g |
| Dietary Fiber | 2 g |
| Total Sugars | 7 g |
| Added Sugars included | |
| Protein | 10 g |