Cheddar Broccoli Soup

8 oz frozen broccoli
3 carrots, sliced
1/2 med. onion, chopped
1 1/2 cubes butter
3/4 flour
5 cups water
5 chicken boulillon cubes
8 oz container of Velveeta cheese

Steam vegetables until almost tender. In a separate bowl, microwave butter until melted. Stir in flour and mix until smooth. In a large pot dissolve bouillon cubes in boiling water. Add a cup of the bouillon water to the butter and flour mixture and whisk together. Then add to boiling water and stir. Add drained veggies to soup. Add Velveeta cheese. Stir until melted. Serve hot with rolls.