Broccoli Cheese Soup

3 (10 ounce) packages frozen chopped broccoli or fresh chopped broccoli
1/2 cup grated carrots
3 (14.5 ounce) cans chicken broth
6 tablespoons margarine
1 onion, chopped
1/2 cup all-purpose flour
2 cups milk
1 1/2 pounds Velveeta
1 pinch ground white pepper

DIRECTIONS
In a large pot over medium heat, simmer the broccoli and carrots in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.
Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)

*I made this a few weeks ago and everyone loved it. I am craving it, so I'll have to make it again this weekend. After I make some of the yummy soups you all have posted!