recipe adapted from gimme some oven
3 T. butter or olive oil
1 small white onion, peeled and finely diced
2/3 c. diced carrots (about 1 large carrot, peeled)
3 cloves garlic, minced
1/4 c. flour
3 c. good-quality vegetable or chicken stock
2 c. milk (I used 2%, but any kind of milk will work)
3-4 c. chopped broccoli florets (about 1 medium head of broccoli)
1 t. Dijon mustard (optional)
1 t. salt
1/2 t. black pepper
8 oz. freshly-grated cheddar cheese (no packaged, pre-grated cheese!)
1. heat butter in a large stockpot over medium-high heat until melted. add onion and carrots and saute for 4-5 minutes, stirring occasionally, until both are cooked through and the onion is translucent. stir in the garlic and saute for an additional 1 minute, then stir in the flour and saute for an additional 1 minute.
2. whisk in the vegetable stock until it is evenly combined. stir in the milk, broccoli, mustard, salt and black pepper until combined. continue cooking, stirring every few minutes, until the soup reaches a simmer.
3. reduce heat to medium and continue to simmer the soup for another 6-8 minutes with the lid of the pot on, until the broccoli is cooked through and soft. stir in the freshly-grated cheddar cheese until it is completely melted and evenly mixed into the soup.
4. serve immediately, topped with extra cheese if desired.