Broccoli Cheese Soup

I had a TON of broccoli left over from a veggie tray I put together on NYE and so I decided to make a quick and easy broccoli cheese soup.  It was SO GOOD and Dave, Luke and I gobbled it right up and I for sure have plans to make another pot tomorrow if we're home with ice/snow. 

What You'll Need:

4 tablespoons unsalted butter

1 medium yellow onion, chopped

½ teaspoon sea salt

Freshly ground black pepper

3 garlic cloves, chopped

¼ cup all-purpose flour

2 cups whole milk

2 cups vegetable broth

3 cups chopped broccoli florets

1 large carrot, julienned or finely chopped

½ teaspoon Dijon mustard

8 ounces shredded cheddar cheese

What You'll Do...

• Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.
• Add the broth, broccoli, carrot, and mustard and stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.
• Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste and serve.