Cornell Cooperative Extension Albany County


4 TBSP Butter or Oil

1 Onion, chopped

2-3 cloves garlic, minced

1 large carrot, shredded

2 cups broth, any flavor (low-sodium)

2 cups broccoli, chopped (fresh or frozen)

2 cups nonfat or 1% milk

1/4 cup flour (white or wheat)

2 cups shredded reduced-fat cheddar cheese 1/4 tsp Paprika

Salt & Pepper to Taste


1. In a medium saucepan over medium-high heat, saute onion and carrot in butter or oil until onions begin to brown. Add garlic and saute for another minute.

2. Pour in broth, broccoli florets, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for about 10 miutes or until the broccolit and carrots are tender.

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, 3-5 minutes.

4. Add cheese. Heat over low heat until cheese is melted. Serve hot.



10 minutes


15 minutes


4 cups

Refrigerate leftovers within 2 hours.