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Broccoli Cheddar Soup

Warm, creamy, cheese and veggie-filled, this soup is perfect for lunch or dinner any time of year.

Recipe Source: foodhero.org/recipes


  • 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


  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.
Serving Size: 1/2 of quesadilla
Total Fat7 g
Saturated Fat3 g
Cholesterol15 mg
Sodium200 mg
Total Carbohydrate19 g
Dietary Fiber2 g
Total Sugars7 g
Added Sugars included0 g
Protein10 g
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