Sweet carrots and diced onion turn silky as they soften into a buttery base, while garlic adds a fragrant lift before the whole pot goes creamy and rich. Broccoli florets simmer until fork-tender, then get partially blended so every spoonful still has that satisfying, chunky bite against the velvety broth. A touch of dry mustard and a whisper of cayenne keep things interesting without stealing the spotlight from the sharp, melty cheddar folded in at the end. It's a cozy, ladle-worthy bowl that thickens up beautifully and tastes even better with crusty bread on the side. This one is a great fit for a vegetarian table, no fuss required to make it work.
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Melt the butter in a large saucepan or Dutch oven over medium heat until foamy. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
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