Broccoli Cheese and Carrot Soup

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I think there are a million versions of this recipe out there, but I love this one because it has really simple ingredients that I pretty much always have on hand.  Plus, it is super delicious.  I make it all the time. This feeds maybe 3 or 4 people, so you might want to double/triple it according to your family size. If you wanted to make it lower sodium, you could use 1 1/2 cups low sodium chicken broth instead of the bouillon and water.

 2 cups fresh broccoli
1/2 cup carrot, sliced
1/4 cup onion, chopped
1 1/2 cups water
1 1/2 teaspoons instant chicken bouillon
1 1/2 cups milk
3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
3/4 cup grated cheese

1. Separate broccoli florets and trim stalks.  Combine broccoli florets, carrots, onion, water and chicken bouillon in a large saucepan.
2. Cover and cook on medium heat until vegetables are tender, about 8 minutes.
3. With whisk, combine milk, flour, salt, and pepper until smooth.  Stir into vegetables.
4. Cook on low heat about 10 minutes, stirring occasionally.
5. Add butter and cheese.  Stir until melted.

Makes 4 cups

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