Broccoli Cheddar Soup

Ingredients:

• 4 tbsp butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth (or vegetable broth for a vegetarian option)
• 2 cups half-and-half (or whole milk for a lighter version)
• 3 cups broccoli florets, chopped into small pieces
• 1 tbsp Dijon mustard
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/4 tsp paprika (optional)
• 2 cups shredded sharp cheddar cheese
• Red pepper flakes or chili oil (for topping, adjust to spice preference)

Instructions:

1. Melt butter in a large pot over medium heat. Add the diced onion and cook until soft, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

2. Sprinkle in the 1/4 cup flour and stir continuously for 1-2 minutes until it forms a thick paste. Gradually whisk in the broth, stirring constantly to avoid lumps.

3. Pour in the half-and-half (or milk) and mix well. Add the broccoli florets, Dijon mustard, salt, pepper, and paprika. Cover and simmer on low heat for about 15-20 minutes until the broccoli is tender.

4. Use an immersion blender to partially blend the soup, leaving some broccoli chunks for texture. Skip this step if you prefer a chunkier soup.

5. Reduce the heat to low and slowly stir in the shredded cheddar cheese, mixing until melted and smooth.

6. Taste and adjust seasoning if needed. Garnish with red pepper flakes or drizzle with chili oil for a spicy kick. Serve warm with crusty bread or in a bread bowl.