• 4 tablespoons Ohio butter
  • 1 cup Ohio red bell pepper, finely chopped
  • 6 tablespoons flour
  • 8 cups Ohio milk
  • 12 ounces extra sharp Ohio Cheddar cheese, shredded
  • 11/2 teaspoons salt
  • 1 teaspoon dry mustard
  • 4 tablespoons Ohio green onion tops, chopped
  • 1/2 teaspoon cayenne pepper
  • 2 10-ounce packages frozen chopped broccoli, thawed and drained



Melt butter in kettle over medium heat. Slowly add flour; cooking and stirring until bubbly, approximately 1 minute. Add milk, salt, dry mustard, and cayenne pepper. Bring to a simmer over high heat; stirring frequently. Add broccoli and red pepper; returning to a boil. Reduce heat to low, simmer uncovered for approximately 5 minutes; stirring occasionally. Add cheese; stirring over low heat just until cheese melts . . . do not let boil again. Ladle soup into soup bowls and garnish with green onion tops. Note: For a lower fat version, use fat-free milk and reduced fat Cheddar cheese.