Broccoli Cheese Soup

Makes 6 servings; 1½ cups each serving

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  • 1 medium onion
  • 1 Tablespoon butter
  • 2 cups shredded carrots, about 5 ounces
  • 3 cups reduced sodium chicken broth
  • 12 ounces frozen chopped broccoli, about 3 cups
  • 1 cup low fat milk
  • ¼ cup flour
  • 1½ cups shredded cheddar cheese
  • ¼ teaspoon pepper
  • ¼ teaspoon salt



  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Peel and cut onion into small pieces.
  3. Heat butter in a medium to large pot over medium-high heat, add onion and carrots and cook until vegetables are tender, about 3 to 5 minutes.
  4. Add broth and broccoli to the pot and cook until broccoli is tender, about 5 minutes.
  5. In a small bowl, add milk and flour and mix until smooth. Add the milk mixture to the pot, bring to a boil, and continue to stir until soup thickens slightly, about 3 to 5 minutes.
  6. Turn heat to low and add cheese, pepper, and salt to the pot and stir until cheese is melted.
  7. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.