Broccoli Cheddar Soup

1.Heat a large soup kettle over medium heat. Add the butter and olive oil, let it melt. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables are soft and onions are translucent.

2.Stir in the minced garlic and cook for 1 minute, until fragrant.

3.add the dried spices

4.Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes to form a roux, making sure the flour is fully incorporated and lightly golden.

5.Gradually whisk in the vegetable base, ensuring there are no lumps. Add the milk and heavy cream, stirring to combine.

6.Add the broccoli florets, salt, pepper, smoked paprika, nutmeg, and Dijon mustard. Bring the mixture to a gentle simmer (do not boil), cover, and cook for 15 minutes until the broccoli is very tender.

7.Using an immersion blender, blend the soup to your desired consistency (smooth or slightly chunky).

8.Reduce heat to low. Gradually stir in the grated cheddar cheese, a handful at a time, until fully melted and the soup is creamy. Taste and adjust seasoning as needed.