1 - 10 oz package frozen chopped broccoli
1/2 cup carrots -- grated
1/2 cup onion -- chopped
1/2 stick butter or margarine
1/4 cup flour
2 cups milk
1 pound Velveeta -- cubed
pepper -- to taste

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.

Stacy's Notes: I usually use Light Velveeta. If soup seems thick, just add a bit more milk.