Prepare the ingredients. Chop the onion. Peel and shred the carrot. Slice chunks of the Velvetta cheese and set all aside until ready to use.
In a large saucepan, saute onion and carrot in melted butter until tender.
Pour in chicken stock and bring to a boil. Add broccoli and cook until tender on medium low.
In a small bowl, whisk together the flour and 1/3 cup milk to make a paste.
Add the remaining milk, lemon juice and chunks of Velveeta to the soup. Cook on low until the cheese has melted.
Stir in the paste and continue cooking until the soup has thickened, stirring constantly. Remove from heat and let sit for 7-10 minutes. Season with salt and pepper. Serves 4.
Notes
*Unless otherwise indicated, all butter on this recipe site is salted.