Broccoli and Cheddar Soup

 This is a favorite recipe at our house... well, a favorite recipe of my husband's since I don't particularly love cheese LOL. But he truly loves this recipe and I enjoy making it for him from time to time when he just wants a light meal. Try it out and let me know what you think!

Ingredients: 

1 Tbsp. plus 4 Tbsp. butter, divided

1 med. yellow onion, diced small

1 clove garlic, crushed

1/4 c. flour

2 c. chicken stock

2 c. heavy cream

3 c. broccoli florets, 1 c. stems, chopped into bite-size pieces

2 large carrots, sliced into 1/16" rounds

Salt

Pepper

1/2 tsp. smoked paprika

1/2 tsp. mustard powder

1/8 tsp. cayenne

8-oz. grated sharp cheddar (it works best to grate your own cheese when possible; Pre-shredded bagged cheese has a coating on the cheese to keep it from sticking together, but it also prevents it from melting as well as freshly grated cheese).

Directions:

Step 1: Saute onion and 1 Tbsp. butter in a small saucepan until onion is translucent. Add garlic; cook 30 seconds and remove from heat.

Step 2: In a large heavy bottom pot melt 4 Tbsp. butter, then add flour. Cook over medium heat 3-5 minutes, whisking constantly, until thickened.

Step 3: Slowly add stock, whisking constantly. Add cream, whisking constantly. Simmer on low for 15-20 minutes until reduced and thickened.

Step 4: Add broccoli, carrots, onion, and garlic. Add seasonings. Simmer 20-25 minutes.

Step 5: Add cheese; stir until melted and incorporated fully.

Serve and enjoy!