Ingredients
Scale
1 small onion, peeled and diced
1 cup chopped carrots
1 cup chopped celery
4 cups chopped broccoli crowns
6 cups low sodium chicken broth
1/4 cup butter (unsalted if possible)
1/4 cup flour
16 oz Velveeta cheese, cube
Instructions
1. In a large pot, bring the chicken broth to a boil then add the onion, carrots, celery, and broccoli. Simmer the vegetables over medium-high heat until completely soft; about 20-25 minutes.
2. Whisk the flour into the soup then add the butter and stir until melted.
3. Add the cheese and stir until melted.
Serve hot with rolls. Makes 6 servings.
