3/4 c. finely chopped carrots
1/2 c. finely chopped celery
1/4 c. finely chopped onion
1/2 c. butter
1 c. Bisquick
1/2 tsp. paprika
1/8 tsp. pepper
1/8 tsp. ground red pepper
4 cans chicken broth
2 c. half & half
2 c. cheddar cheese
1 (8 oz.) Velveeta
1 bag chopped frozen broccoli

Cook carrots, celery and onion in butter until soft. Stir in Bisquick and seasonings. Remove from heat. Gradually stir in broth, heat to boiling over medium heat. Stir constantly, then boil for 1 minute. Reduce heat and stir in half and half and cheese. Heat until cheese is melted. Add cooked broccoli to soup.