Broccoli Cheddar Soup

Directions

1. 1
   Melt the butter in a soup pot over medium heat.
2. 2
   Add the onion and sauté for 4-5 minutes. Stir in the garlic and cook for 30 seconds.
3. 3
   Add in the flour and cook for 1-2 minutes, stirring often (important! This helps get rid of that uncooked flour flavor).
4. 4
   Whisk the chicken broth in (pour it in slowly) until the flour has dissolved.
5. 5
   Whisk in the Dijon mustard.
6. 6
   Add in the cream, broccoli, and carrots. Increase the heat to high and bring the soup to a boil. Reduce the heat so it's bubbling but not furiously boiling (medium-low heat is what works with my cast iron pot and gas stove). Cover the pot with the lid slightly ajar.
7. 7
   Let the soup simmer for 15-20 minutes or until the broccoli and carrots are tender and the soup has thickened up to your liking. I like to stir it a couple of times to ensure nothing is sticking and that the stove's temperature is still correct.Reduce the heat to low and gradually stir in the cheese and cook for an additional few minutes.
8. 8
   Add in the cayenne pepper and season with salt & pepper as needed. Optional: blend some of the soup (I just pulse my immersion blender a few times right in the pot). The soup will thicken up more as it cools.
9. 9
   Add more broth if needed to thin it out.
10. 10
    Serve immediately with a little extra cheddar on top of each bowl.