Best Broccoli Cheddar Soup

Wash and dry the vegetables. Separate the broccoli into small, even, bite-sized florets. Peel and shred the carrot. Peel and dice the onion. Shred the cheddar cheese.If you are using roasted garlic, make sure it's ready in advance (it needs 30-40 minutes in the oven at 400ºF/200ºC). Alternatively, use a couple of raw garlic cloves.

In a large, thick-bottomed saucepan or Dutch oven, heat the butter and olive oil over medium heat. Add the onion (and raw garlic if using) and sauté for 5 minutes, stirring occasionally.

Add the flour and cook for 1-2 minutes, stirring constantly until there are no lumps. Slowly pour the milk and stock, stirring well to incorporate. Stir in the salt, pepper, mustard, and baking soda (if using).

Add the broccoli florets, shredded carrot, and roasted garlic (if using). Bring the mixture to a boil.

Reduce the heat to low and simmer, covered, for 10-20 minutes until the broccoli florets are fork-tender.

Gradually add the cheddar cheese, stirring in between so it melts and incorporates into the soup.Serve the creamy broccoli cheddar soup and enjoy it with crusty bread or with homemade croutons.