Broccoli and Cheddar Cheese Soup Ingredients: 4 tbsp unsalted butter 1 medium yellow onion, chopped ½ tsp 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 tsp Dijon mustard 2 heaping cups cheddar cheese Directions:
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Melt the butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper. Cook, stirring, for 5 minutes or until the onion is softened. Stir in the garlic and cook for another minute. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until the flour turns golden. Slowly pour in the milk, whisking continuously. Add the broth, broccoli, carrot, and mustard. Stir to combine and simmer for 15 to 20 minutes, or until the broccoli is tender. Gradually add the cheese, stirring after each addition, until the soup is creamy and all the cheese is melted. Season to taste and serve with croutons, if desired.
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