Ingredients

• 1 large bunch broccoli, cut into florets
• 1 1/2 cups of carrots cubed
• 1 tablespoon oil
• salt and pepper to taste
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped (I don’t like the flavor of thyme, so I skip this ingredient)
• 3 cups vegetable broth or chicken broth or broth of your choice
• 1 1/2 cups aged cheddar, shredded
• 1 cup milk (or cream)
• 1 tablespoon grainy mustard (optional)
• salt and pepper to taste

Directions

1. Toss the broccoli florets and carrots in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes.
2. Heat the oil in a large sauce pan over medium heat, add the onion and sauté until tender, about 5-7 minutes.
3. Add the garlic and thyme and sauté until fragrant, about a minute.
4. Add the broth and broccoli, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
5. Mix in the milk, cheese and mustard, let the cheese melt and season with salt and pepper to taste.
6. Puree the soup with a hand blender or in a food processor or blender and enjoy!

So delicious! Enjoy!