Broccoli Cheese Soup

• 2 tsp. butter
• 1 medium onion, chopped
• 1 C. carrots, chopped
• 4 C. low-sodium chicken broth
• 4 C. broccoli, chopped
• 2 C. cauliflower, chopped
• 1 1/4 C. sharp cheddar cheese, shredded
• 1 C. cooked broccoli, added after soup has been “finished”
• salt and pepper to taste

On the stovetop over medium heat, melt butter.  Add the onions and carrots, saute until they just begin to get soft (they will continue to soften as the soup simmers).  Add the chopped broccoli, cauliflower, a pinch of salt, and chicken broth.  Cover and simmer on low heat until the veggies are soft and the soup is heated through.  Puree this mixture in a blender.  Return to the pan, adding the Cheddar cheese.  Continue to heat until cheese is completely melted.  Add the cup of cooked broccoli.  Season with salt and pepper to taste.  If you like a thinner soup, add a little extra chicken broth.