Ingredients:

  • 4 Tbsp (57g) unsalted butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ cup (30g) all-purpose flour
  • 1 tsp salt
  • ¼ tsp black pepper
  • ¼ - ½ tsp crushed red pepper flakes (optional)
  • 2 cups (473ml) half & half
  • 2 cups (473ml) chicken broth
  • ½ tsp smooth Dijon mustard
  • 4 cups (approx. 300g) broccoli florets, chopped
  • 1 medium carrot, grated/shredded (about ¾ cup or 75g)
  • 2 cups (approx. 225g) shredded cheddar cheese (sharp or medium cheddar recommended)

Instructions:

  1. Melt butter in a large pot over medium heat. Add diced onion, minced garlic, salt, pepper, and red pepper flakes (if using). Sauté until onions are soft and translucent (3-4 minutes).
  2. Sprinkle flour over the sautéed onions and whisk constantly for 1-2 minutes, until the mixture is slightly golden and there are no lumps.
  3. Slowly pour in the half & half, whisking continuously to prevent lumps. Add chicken broth and Dijon mustard, whisking to combine thoroughly.
  4. Add chopped broccoli and shredded carrot to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer partially covered for 15-20 minutes, or until the broccoli is tender.
  5. Reduce heat to low. Add shredded cheddar cheese one handful at a time, stirring until each handful is fully melted before adding the next. Stir until the soup is smooth and creamy.
  6. Taste the soup and adjust seasonings as needed (more salt, pepper, or red pepper flakes). Serve hot with a big slice of crusty bread.