Broccoli Cheddar Soup

In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

Stir in the minced and granulated garlic and cook for 1 minute, until fragrant.

Sprinkle the flour over the sautéed onions and garlic, stirring constantly to create a roux.

Cook for 1-2 minutes, until the flour loses its raw smell but doesn’t brown. If needed, add a few tablespoons of milk to keep the roux from burning.

Slowly whisk in the broth, ensuring no lumps remain, then gradually whisk in the milk.

Bring the mixture to a gentle simmer and add the chopped broccoli florets, celery, and shredded carrots.

Season with freshly ground pepper and salt. Stir to combine.

Reduce the heat to low, cover, and let the soup simmer for 15-20 minutes, or until the broccoli is tender.

For a smoother texture, use an immersion blender to puree part of the soup directly in the pot, leaving some broccoli pieces intact for texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.

Stir in the shredded cheddar cheese and dijon mustard, until melted and creamy. Adjust seasoning with additional salt and pepper, if needed.

Ladle the soup into bowls and garnish with extra shredded cheddar cheese and a sprinkle of freshly ground pepper.

Serve hot with crusty bread and enjoy!