Cheddar Cheese Soup with Zucchini, Broccoli, and Carrots

This was so simple to make and delicious. I used the frozen, shredded zucchini that we had leftover from our summer garden.

2 Tbsp. butter
2 cloves garlic, minced
1/2 medium zucchini, grated
1 carrot, peeled and grated (I chopped mince since I like the texture of onion)
1/2 onion, grated
1 head broccoli, chopped into mini florets
3 c. chicken broth
2 Tbsp. butter
1/4 c. flour
2 c. milk
2 c. grated cheddar cheese
Salt & pepper to taste

In large saucepot, melt butter. Add garlic, zucchini, carrots and onion. Saute until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, in another large pot, melt butter. Whisk in flour and cook for a minute or two. Whisk in milk until smooth. Simmer until thickened. Whisk in cheddar cheese. Incorporate vegetable mixture into cheese sauce, whisking until smooth. Season with salt and pepper to taste. Serve immediately.