Start by sauteing the diced onions. I use a medium pot to make my soup. First step, on medium heat, melt the butter. Add the diced onions to the butter and saute until softened approximately 5-7 minutes. I like to slightly brown my onions for some color. TIP: You may need to lower the heat a bit if the onions are frying too quickly and not cooking through.

Add the shredded carrots. I like to add and mix in the carrots to the pot after the onions have slightly softened so that the carrots can soften as well. I cover the pot with the lid and on medium low heat I allow the carrots to slightly cook through.

Sprinkle in the flour. Add the flour to the sauteed carrots and onions and mix. Allow the flour to retain some heat and the raw flour smell to cook off for 30 seconds or so.

Mix the chicken bouillon and water. Using a hand whisk, slowly start pouring in the bouillon water. TIP: Pour in the bouillon slowly so that the flour does not clump up.

Whisk in the milk. After adding the bouillon water, slowly pour in the milk whisking at the same time. The soup will be thin here, be patient. Turn up the heat once all milk is added and bring to a boil. Simmer for just a few minutes until the soup starts to thicken. Lower the heat.

Add in the broccoli and on lower the heat, allow the broccoli to soften, about 2-3 minutes.

Sprinkle in the cheese. At this point, I turn off the heat and mix in the cheese with a hand whisk or spoon. Mix until all the cheese is melted.