Prep Time: 10 minutes ~ Cook Time: 35 minutes ~ Yield: 6 servings

INGREDIENTS:

2 tablespoons butter 

1 large yellow onion, diced 

2 cloves minced garlic 

salt and pepper 

8 cups broccoli florets 

28 ounces low-sodium chicken broth 

1 teaspoon Dijon mustard 

1 cup half & half or heavy cream 

2 cups fresh shredded extra sharp cheddar cheese 

1/4 cup grated Parmesan cheese 

INSTRUCTIONS:

1. In a large soup pot heat the butter over medium low heat and cook the onion, garlic and a dash of salt and pepper 5 minutes, stirring often. 
2. Add the broccoli, broth, mustard, 1/2 teaspoon salt and 1/8 teaspoon black pepper. 
3. Turn the heat up and bring it to a simmer. Cook 20 minutes, stirring often. 
4. Stir in the half and half and bring to a simmer again for 5 - 10 minutes. 
5. Turn heat down to low and add the cheddar, stir until completely melted. Stir in the Parmesan. Season to taste with more salt and pepper if needed.