Broccoli Cheddar Soup

In a Dutch oven or soup pot over medium low heat begin melting butter. When bubbly hot, add onion, carrot and garlic and cook until softened, several minutes. Sprinkle flour over onion and mix until flour is browned, about 1 minute.
2 tablespoons unsalted butter
1/4 medium yellow onion
1 clove garlic
2 tablespoons all-purpose flour
1/3 cup raw carrot
Add spices then slowly stir in chicken stock then milk and continue to stir until soup begins to thicken. Reduce temperature to simmer.
1/4 teaspoon dried mustard
1/4 teaspoon paprika
1¼ cups chicken or vegetable stock
1¼ cups whole milk
Add broccoli and cook for 15-20 minutes. Remove from heat and using an immersion blender, pulse a couple of times to smooth out some of the soup while leaving some broccoli florets whole. Stir in cheese a little at a time, making sure to completely mix in before adding more. Add several grinds from salt and pepper shakers to liking then enjoy!
2 cups fresh broccoli florets
1 cup sharp cheddar cheese
several grinds salt and pepper to taste