Combine vegetables in a saucepan and cook until nearly done.
Melt butter in a medium saucepan (I use my soup pot); stir in flour until smooth.
Add milk, stirring constantly. When mixture becomes thick, add cheese and stir until melted.
Add vegetables and pepper, mixing well. Heat thoroughly.
Recipe Notes
Stacy’s Notes:
This is a recipe from an old Junior League cookbook, from the 80’s or 90’s. I’ve been making it since then 🙂
I have tried to make variations and substitutions to this recipe, but I find that sticking to the original is the best outcome. I’ve tried to use fresh broccoli, and it is good, but much easier to use the frozen kind. Broccoli florets are probably better than chopped broccoli, although I will use either. Just chop up any stalks and stems as finely as you can. Also, chop the onion pretty finely and grate the carrot well too (Tim likes it better if it’s not too chunky!).
I always saute my vegetables in a big skillet. Then I take my soup pot and melt the butter, add the flour and make the roux with the milk.
I usually use Light Velveeta, or a store brand. If soup seems thick, just add a bit more milk.