Broccoli-Cheese Soup

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1/2 medium sweet onion, chopped
3 tablespoons margarine, melted
1/4 cup all-purpose flour
2 cups skim milk
2 cups chicken broth
8 ounces broccoli, coarsely chopped
1 cup shredded carrots
1 cup grated low-fat sharp Cheddar cheese
1, 3-ounce package fat-free cream cheese, softened
1/4 teaspoon ground nutmeg
salt and pepper

1. Saute onion in 1 tablespoon of melted margarine. Set aside.
2. Using a wire whisk, combine remaining 2 tablespoons melted margarine and flour in a large pot over medium heat. Cook, stirring frequently for about 4 minutes.
3. Slowly add the milk and continue stirring. Add the chicken broth, whisking all the time. Simmer for 20 minutes.
4. Add broccoli, carrots and sauted onion. Cook over low heat until the vegetables are tender, about 20 minutes. Add salt and pepper to taste.
5. Soup should be thick. Pour batches into a blender and puree.
6. Return the puree to the pot and place over low heat. Add grated Cheddar and cream cheese and stir until well blended. Stir in nutmeg. Serve and enjoy!