Broccoli Cheddar Soup

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, salt, and pepper, and cook for 5 minutes until softened.

Add the garlic and cook for an additional minute.

Stir in the flour and whisk continuously for 1-2 minutes until the flour turns golden.

Slowly pour in the milk while whisking to prevent lumps.

Add the vegetable broth, chopped broccoli, carrot, and Dijon mustard. Stir to combine and bring to a simmer.

Let the soup simmer for 15-20 minutes, or until the broccoli is tender.

Gradually add the shredded cheddar cheese, stirring after each addition until the cheese melts and the soup becomes creamy.

Season the soup to taste with salt and pepper, then serve hot with optional croutons or crusty bread.