Broccoli Cheese Soup

INGREDIENTS

• 3 tablespoons unsalted butter
• 1 cup chopped yellow onion
• 2 carrots peeled and chopped into small pieces
• 4 cloves minced garlic
• 1 teaspoon kosher salt divided
• ½ teaspoon ground black pepper
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth (960ml)
• 2 cups half and half (480ml)
• 1 teaspoon dry mustard powder
• ½ teaspoon paprika (optional)
• 1 head broccoli florets cut into bite-size pieces
• 8 ounces sharp cheddar cheese shredded (227g)

DIRECTIONS

1. In a large Dutch oven, melt the butter over medium heat.
2. Add the onion, carrots, ½ teaspoon salt, and pepper. Cook, stirring occasionally until softened, about 5 minutes. Add the garlic and cook, stirring often, for 2 minutes.
3. Add the flour and cook, stirring constantly, for 2 minutes.
4. Gradually whisk in the broth, breaking up any lumps. Stir in the half-and-half.
5. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Once thickened, reduce the heat to low.
6. Stir in the broccoli, mustard powder, paprika, and remaining ½ teaspoon salt. Cover, and cook at a low simmer until the broccoli is tender, about 15 minutes.
7. Stir in the shredded cheddar a handful at a time until smooth. Taste, and add more salt, if desired. Serve immediately topped with additional cheddar, if desired.