Broccoli Cheese Soup

I picked some broccoli from the garden last week.  Last night I decided to make broccoli cheese soup.  W will not touch broccoli with a 10 foot pole.  When I make a pot of this soup, I divide it into single servings and freeze it for future meals.  This is a good example of one of my homemade frozen dinners.

I do not have a particular recipe.  I coarsely chop some broccoli, carrots, and onions. This goes in a pot with enough chicken broth to barely cover the vegetables.  I boil it for a 12-15 minutes to soften the vegetables.  I like my soup more creamy than chunky so I use the immersion blender to smooth it out.  I then mix equal parts melted butter and flour in a small pot and cook for 3 minutes (browned and thickened).  Then I stir in a couple cups of the vegetable mixture and pour everything back into the larger pot.  Finally I add in some warmed half and half and shredded cheese.  The amount depends on your taste.  Additional salt and some black pepper can go in as well. 

I would have had six containers, but I ate one for supper last night.  The amount of vegetables varies based on what I have on hand.  I usually just eyeball the carrot and onion amounts based on how much broccoli I have.