Broccoli and Cheese Soup 

Instructions:

In a Dutch oven over medium heat, melt butter. Add yelllow onions and cook, stirring frequently, until soft, about 3 minutes.
1/2 cup unsalted butter,1 large yellow onion,1 tablespoon fresh minced garlic
Add garlic and cook 1 minute more.
Whisk in flour and continue to cook, stirring constantly, until flour has absorbed butter and has turned a tan color, about 5-7 minutes.
1/3 cup all-purpose flour
Continuing to whisk, pour in a little bit of the chicken broth and allow the flour to absorb it. Once absorbed, pour in a little bit more chicken broth and repeat the process. Continue until all of the chicken broth has been added.
2 1/2 cups low sodium chicken broth
Stil continuing to whisk, pour in half and half cream and stir until combined.
2 1/2 cups half and half cream
Bring soup to a simmer. While soup heats up, season soup with salt, ground mustard, smoked paprika, and pepper, to taste. Once bubbling, reduce heat and let simmer for 5 minutes.
1 teaspoon salt,1/2 teaspoon ground mustard,1/2 teaspoon smoked paprika,1 pinch black pepper
Add broccoli and carrots to soup. Bring to another simmer and allow to cook uncovered, stirring occasionally, for 20 minutes or until broccoli is tender.
1 pound broccoli,1/2 cup shredded carrots
Remove soup from heat and stir in cheddar cheese until well incorporated.
2 cups shredded cheddar cheese
Serve soup immediately with more cheddar cheese as garnish.
2 cups shredded cheddar cheese