Broccoli Cheddar soup

1. Place butter into a heavy-bottom saucepan over medium heat; stir until melted. Add onion and carrot and cook until tender, about 5 mins. 2. Whisk in the flour and cook 5 more mins. Add broth and continue stirring as mixture thickens. Add broccoli and simmer over medium heat until tender, 20 to 25 mins, stirring occasionally. Let cool to room temperature. 3. Place cooled soup in the 72 oz Total Crushing Pitcher. Select HIGH and blend until desired consistency is reached. 4. Transfer the soup back to the saucepan. Add milk, cheese, salt, pepper. Simmer until heated through.