No-Measure Broccoli Cheese Soup

I was feeling awful last night, so I threw together this broccoli cheese soup. Because I didn't measure anything, I'm just going to explain how to make it.

Dice up a small onion.

Chop a carrot or two.

Throw those into a pot with some butter and garlic.

Add water and veggie soup base.

Chop some fresh broccoli.

Tear the broccoli into whatever-sized pieces you like.

Add the broccoli to the pot to soften.

Grate whatever cheddar cheese you have on hand. I used organic white cheddar because it's what was oldest in my fridge. While I avoid Velveeta, I must say that it makes for a creamy soup if you have it.

My hubby finished grating the cheese for me because I hate doing that. He also mounded it into a ball because he's silly and also wasn't feeling well.

Add the cheese to the pot with some milk and freshly ground black pepper.

Mmm, cheese.

Thicken the soup to your liking with some corn starch. If you mix the corn starch into a little cold water first, it won't clump.

Thick and delicious! Mine came out a little saltier than I'd hoped, but it was exactly what I needed.

I love making soups with whatever I have in the fridge and not measuring. This made four servings, but I probably could have added more milk to tone down the salt and then would have gotten more soup in the end.

Here are my ingredients if you'd like to try it yourself:

1 small onion, chopped
1 carrot, chopped
Garlic, chopped
Butter
Water
Veggie stock
Broccoli, chopped
Cheddar cheese, shredded
Skim milk
Freshly cracked pepper