Broccoli Cauliflower Cheese Soup

INGREDIENTS:

3 tablespoons butter

1 small yellow onion, diced

4 cloves garlic, minced

1/4 cup all-purpose flour

2 1/2 cups chicken or vegetable stock

2 cups half and half, at room temperature

2 cups broccoli florets, chopped

2 cups cauliflower florets, chopped

1 large carrot, shredded

1/2 teaspoon Dijon mustard

2 cups cheddar cheese, grated

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Melt the butter in a Dutch oven or large pot over medium heat. Add onion and cook until starting to soften, about 4 minutes. Add garlic, and continue cooking for 1 minute more.

Stir in flour, then continue stirring until flour starts to smell toasty, about 2 minutes.

Whisk in stock, then whisk in half and half, and season with salt and pepper.

Stir in broccoli, cauliflower, carrot, and mustard and bring to a gentle simmer. Let simmer until vegetables are tender, about 15 minutes.

Remove from heat, then stir in cheese by the handful until melted. Adjust seasoning as needed and serve. Enjoy!