Broccoli Cheddar Soup

1 T plus 4 T unsalted butter, divided
Sweet onion, chopped small
3-4 garlic cloves, minced finely
1/4 cup flour
2 cups vegetable or chicken stock
2 cups half and half
2-3 cups broccoli florets diced into pieces
2 large carrots, trimmed, peeled and sliced thinly
Salt and pepper to taste
1/2 t smoked paprika
1/2 t dry mustard
Pinch of cayenne
8 oz grated extra sharp cheddar cheese

1. In a small saucepan, add 1 T butter, onion and cook over medium heat until translucent. Add the garlic and cook for a few more minutes. Remove from heat and set aside.

2. In a large pot, add 4 T butter, flour, and cook over medium heat for 3-5 minutes, whisking constantly, until flour is thickened to make a roux.

3. Slowly add vegetable stock and half and half, whisking constantly.

4. Allow mixture to simmer over low heat for 15-20 minutes. Whisk intermittently to reincorporate the skin.

5. Chop broccoli and carrots. Add broccoli, carrots, and reserved onion and garlic mixture. Simmer for additional 25 minutes.

6. Grate the cheese and add to soup after simmering and allow to incorporate.