Broccoli and Cheese Soup

Ingredients :

• 1/2 cup unsalted butter
• 1 large yellow onion, chopped
• 1 tablespoon fresh minced garlic
• 1/3 cup all-purpose flour
• 2 1/2 cups low sodium chicken broth
• 2 1/2 cups half and half cream
• 1 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/2 teaspoon smoked paprika, (optional)
• 1 pinch black pepper
• 1 pound broccoli, cut into bite-sized pieces
• 1/2 cup shredded carrots
• 2 cups shredded cheddar cheese, plus more for garnish (optional)

Instructions :

1. In a Dutch oven over medium heat, melt butter. Add yelllow onions and cook, stirring frequently, until soft, about 3 minutes.
2. Add garlic and cook 1 minute more.
3. Whisk in flour and continue to cook, stirring constantly, until flour has absorbed butter and has turned a tan color, about 5-7 minutes.
4. Continuing to whisk, pour in a little bit of the chicken broth and allow the flour to absorb it. Once absorbed, pour in a little bit more chicken broth and repeat the process. Continue until all of the chicken broth has been added.
5. Stil continuing to whisk, pour in half and half cream and stir until combined.
6. Bring soup to a simmer. While soup heats up, season soup with salt, ground mustard, smoked paprika, and pepper, to taste. Once bubbling, reduce heat and let simmer for 5 minutes.
7. Add broccoli and carrots to soup. Bring to another simmer and allow to cook uncovered, stirring occasionally, for 20 minutes or until broccoli is tender.
8. Remove soup from heat and stir in cheddar cheese until well incorporated.
9. Serve soup immediately with more cheddar cheese as garnish.