Updated: Mar 23
1 stick butter
1 yellow onion, diced
7 cloves garlic, minced
1/4 cup all purpose flour
32 ounces broth (vegetable or chicken)
1 1/2 cups half and half
3 cups broccoli florets (fresh or frozen)
1 cup shredded carrots
1 teaspoon ground mustard
1 teaspoon ground black pepper
1/2 tablespoon cajun seasoning
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
12 ounces cheddar cheese, freshly shredded.
In a large soup pot, melt 2 tablespoons of butter and on medium heat, saute the diced onion until browned; about 25 minutes on medium heat. Add in the garlic and saute for another 3 minutes.
Add in the remaining butter and melt. Whisk in the flour and cook for about 3 minutes.
Pour in the broth of your choice and the half half, bring it up to a simmer and let cook for about 15 minutes.
Add in the broccoli and carrots, bring the soup to a low boil until the veggies are cooked soft, about 20-25 minutes.
Season to your liking and add in the shredded cheese. Mix well and let it melt completely. Simmer for another 5-10 minutes.
NOTE: Using a block of cheese and shredding it yourself works best for this recipe!