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{c2cbb2609134fa653b862bebf1b023e2c8a690eb50d4fd5de41ef6f032897687} milk

1⁄4 cup flour

1 cup shredded reduced fat cheddar cheese(4 ounces)

1⁄8 teaspoon pepper


  1. 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.
  2. 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
  3. Add cheese and pepper.  Heat over low heat until cheese is melted.  Serve hot.
  4. Refrigerate leftovers within 2 hours.