Broccoli Cheddar Soup

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

Method

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 to 5 minutes.
4. Add cheese and pepper. Heat over low heat until cheese is melted. Serve hot.
5. Refrigerate leftovers within 2 hours.
6. Recipe tip: You can thicken the soup with 2 Tablespoons of cornstarch instead of flour.
7. Recipe tip: No broccoli? Try another vegetable, such as asparagus, cauliflower, or green beans.
8. Recipe tip: Try adding cooked or canned chicken for more protein.