• 1/3 cup local Ontario salted butter
  • 3 cups local Ontario whole milk
  • 1 1/2 cups grated Gunn's Hill Five Brothers cheese*
  • 1 tbsp extra virgin olive oil 
  • 1 small onion, diced
  • 1 small carrot, diced
  • 3 cloves garlic, diced

*Substitute Gunn's Hill Five Brothers cheese with any local Ontario cheddar
  • 3 cups vegetable stock
  • 2 tsp yellow mustard
  • 1/2 tsp smoked paprika
  • 1 large crown broccoli, cut in small florets 
  • 1/3 cup flour
  • Sea salt and fresh ground pepper


  • Heat olive oil in a soup pot on medium-high. Add onions and carrots. Saute for 2 to 3 minutes, stirring occaisionally, until onions are softened and slightly translucent. Add the garlic and cook an additional 30 seconds. Transfer the vegetables to a small bowl and set aside.
  • Return the pot to medium-high heat. Melt the butter and whisk in the flour. Cook 4 to 5 minutes, whisking constantly until light brown. While continuing to whisk, slowly pour in the milk until incorporated and thickened, then whisk in the vegetable stock until combined. Gently stir in the broccoli florets and reserved onions and carrots. Lower heat to simmer, and cook for 15 to 20 minutes, stirring occaisionally, until the broccoli is tender and soup slightly thickened.
  • Add the mustard, paprika, and Gunn's Hill Five Brothers cheese. Stir until the cheese is melted and season with salt and pepper to taste. Soup can be served at this point or simmered until it reaches desired thickness.

Tip: when reheating any leftover soup, ensure to bring up to temperature on low-medium heat to prevent the cheese broth from separating.


Calories 668
Protein 28.3 g
Carbohydrates 47.3 g
Fat 41.8 g
Sodium 1769.2 mg
Fiber 4.5 g
Calcium  807.5 mg

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