Broccoli Cheese Soup

Broccoli Cheese Soup
6 servings

1 tablespoon extra-virgin olive oil
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 potato, peeled and chopped
2 cloves garlic, minced
1 tablespoon all-purpose flour
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
28-32 ounces vegetable broth
2 bunches of broccoli, stems (peeled and chopped) and florets (chopped)
1 - 2 cups shredded fat-free or reduced-fat Cheddar cheese
1/2 cup fat-free or reduced-fat sour cream
1/2 teaspoon salt

Heat oil in a large pot over medium-high heat. Add onion, carrot and celery and cook, stirring, until the onion and celery soften, 5 - 6 minutes. Add potato and garlic and cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring continuously for 2 minutes.

Add broth and broccoli; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 20 minutes.

Use an immersion blender or pour into a blender and puree soup. If you want leave it a little chunky, but I preferred a smooth puree. If you used a standing blender, pour the puree back into the pot.

Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted, about 2 minutes. Season with salt.