- 1/4 cup unsalted butter
- 1/2 cup onion (chopped)
- 1/2 cup red bell pepper (chopped)
- 1 cup celery (chopped)
- 1 cup carrots (chopped)
- 1 cup cauliflower (chopped)
- 1 cup broccoli (chopped)
- 4 cups water
- 3-4 teaspoons Better Than Bouillon No Chicken Base (or 3 bouillon cubes)
- 1/2 cup flour
- 1 1/2 cups milk
- salt (to taste)
- pepper (to taste)
- 1 1/2 cups shredded cheddar cheese
In a large pot, dutch oven or kettle melt the butter over medium-high heat.
Saute the onion and pepper until tender
Add all of the remaining vegetables, water and bouillon and bring to a boil. Add salt and pepper.
Reduce the heat, cover and let simmer for 20 minutes, stirring occasionally, until the vegetables are tender.
In a small bowl, combine the flour and milk until smooth and the chunks are gone.
Pour into the pot and stir. Bring the soup back to a boil. Lower heat to medium-high and let cook for 2-3 minutes.
Stir in the shredded cheese until it is melted.