Instructions

1. 1

   Melt butter in large Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes.

2. 2

   Stir in minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. 3

   Sprinkle flour over cooked onions and garlic. Stir continuously for 1-2 minutes to cook out raw flour taste.

4. 4

   Gradually whisk in broth, a little at a time, ensuring no lumps form.

5. 5

   Slowly pour in half-and-half, whisking constantly until well combined and smooth.

6. 6

   Bring soup to a gentle simmer, stirring occasionally.

7. 7

   Add chopped broccoli florets and grated carrot to simmering soup.

8. 8

   Cook for 10-15 minutes until broccoli is tender-crisp.

9. 9

   Remove pot from heat. Stir in Dijon mustard, smoked paprika, and cayenne pepper (if using).

10. 10

    Season with salt and freshly ground black pepper to taste.

11. 11

    Add shredded cheeses a handful at a time, stirring constantly until each addition is fully melted before adding more.

12. 12

    Taste and adjust seasonings if needed.

13. 13

    Ladle soup into bowls and serve immediately.