Cheesy Broccoli Soup

In a large dutch oven or large pot, sauté the onions in butter over medium heat, until tender. Add garlic and carrots stir for a minute.

Add broccoli, mustard, thyme, salt, pepper, nutmeg, and broth. Simmer, covered for 15-20 minutes until the broccoli is soft.

Turn heat off, add the milk and use an immersion blender or blend in batches in a regular blender for ultra smooth texture (remember, you don’t want to fill up a blender with hot liquid, or you will have a soup explosion- blend in small batches, less than half full, holding the lid down firmly covered with a kitchen towel- pour back into the pot). Add both cheeses, whisk them in to melt, and turn the heat on low if needed to melt the cheese. Add vinegar and a pinch of cayenne if desired.

Adjust with salt, more broth, or vinegar to taste.

Serve warm with parmesan, croutons or bread.