In a large pot saute 1tbl butter and saute onions until they are translucent and then remove from pot and set aside.
Next melt 2 tbsp butter in pot and slowly whisk in flour on low to medium heat for 4-5 minutes creating a rue. Be sure not to burn the flour and mix until it becomes a rich golden color and flour is completely dissolved.
Then slowly add in the vegetable broth while whisking a little at a time. Next, continue adding milk and whisk until completely mixed.
Continue simmer on low heat for 5 minutes.
Then add all of the vegetables and sauteed onions. Simmer on low heat for another 5-10 minutes until vegetables are tender.
Last, but not least slowly add in the Ivy's Vintage Reserve Cheddar Cheese until melted.
You may add salt and pepper to taste, but the cheese is very flavorful so you may not need to add any at all.
Notes
Using 2% Milk instead of heavy cream keeps this Broccoli Cheddar Soup at only 420 calories per serving. For even fewer calories you can use skim milk.