Easy Broccoli Cheese Soup that is ready in about 30 minutes! It is hearty, cheesy, creamy and perfect on a cold winter night.
In a large pot or Dutch oven, melt butter. Add onions and saute until translucent, about 3 minutes.
Sprinkle onion/butter mixture with flour and whisk until a paste forms, about 3 minutes. You are making a roux!
Slowly add the chicken stock to the roux. Whisking constantly.
Slowly add the cream. Whisking constantly until the mixture becomes smooth, about 3 minutes.
Add garlic and allow mixture to simmer for about 10 minutes on low heat. Stirring every now and then.
Add the broccoli, carrots, salt, pepper, dry mustard and cayenne pepper.
Allow soup to simmer for about 15 minutes or until the vegetables are tender and the soup has thickened up.
While the soup simmers, grate the cheese.
After about 15 minutes of simmering add the cheese to the soup (reserving some for garnish). Stir until the cheese is incorporated.
Serve warm with extra cheese and warm bread.