A comforting meal on cool and cloudy days, this Broccoli and Cheese soup is made special with the addition of award-winning Gunn's Hill Five Brother's cheese.
Heat olive oil in a soup pot on medium-high. Add onions and carrots. Saute for 2 to 3 minutes, stirring occasionally, 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 occasionally, 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.