Broccoli Cheese Soup

Steps

1. Heat your Dutch oven over medium heat and add 3 tablespoons of butter.
2. Add the chopped onion and carrots to the melted butter. Season with ½ teaspoon of salt and ½ teaspoon of cracked black pepper.
3. Stir occasionally for about 5 minutes over medium heat until softened.
4. While the vegetables are softening, shred the cheddar cheese (optional step: set aside).
5. Add the minced garlic to the pot and stir constantly for 2 minutes until fragrant.
6. Sprinkle in the flour. Stir constantly for 2 minutes to cook out the raw flavor of the flour.
7. Gradually whisk in the chicken broth, ensuring a silky consistency with less chance of lumps.
8. Whisk in the half and half slowly.
9. Increase heat to medium-high and stir occasionally until the soup comes to a simmer and thickens slightly.
10. Add the chopped broccoli. Sprinkle in ½ teaspoon of paprika, 1 teaspoon of mustard powder, and ½ teaspoon of salt. Stir well to combine.
11. Cover and simmer on low for about 15 minutes or until the broccoli is tender.
12. Stir in the shredded cheese a handful at a time until melted and creamy.
13. Taste the soup and adjust seasoning with more salt or pepper if needed.
14. Transfer to bowls, garnish with extra cheese, and serve.