Broccoli Cheese Soup

Not much of a summer recipe, but in the cccold of an air-conditioned house/cave, you can pretend it's the middle of winter. This is basically creamy soup making 101 with broccoli and cheese added. This is also the way I make potato soup, baked potato soup, cream of chicken soup, and fish chowder.

Start out by roasting frozen broccoli on a cookie sheet in the oven for about 25" @375, until it is just tender and slightly browned on the edges. Brown some onions and garlic in butter, and add some flour to make a roux. Then whisk until the flour is light brown. Add some warmed chicken broth and whole milk or half/half, salt to taste, pepper to taste, maybe a dash of nutmeg, and bring to boil again, stirring frequently. Add roasted broccoli, reduce heat to lo-med, and simmer for about 20" stirring frequently. Add the shredded cheese of your choice (I would use an Italian 5 cheese blend and some sharp cheddar) to taste and simmer for 10" more, stirring to keep the cheese from settling on the bottom. Options - for a savory kick, add some white wine to the chicken broth/milk mixture.