Prep the veggies and cheese – chop all the veggies as instructed above and set aside in separate bowls. Shred the cheddar cheese if you haven’t done it in advance.

Heat a large Dutch oven or stew pot over medium high heat. Once hot add the butter, once melted, add the onions and carrots – sauté for 3 to 5 minutes, or until tender, stirring occasionally. Add the minced garlic and sauté for another 2 minutes, stirring constantly.

Add the flour (or rice flour for GF) and stir constantly until the flour smells nutty, about 2 minutes. Slowly stream in the chicken broth, while stirring the roux to avoid lumps. Stir in the heavy cream, black pepper, kosher salt, and Dijon mustard – stir until well combined.

Add the broccoli florets, cover and bring the soup to a boil, then reduce to a simmer. Simmer uncovered for 8 to 10 minutes, or until the broccoli turns bright green and is fork tender, but not overly mushy.

Use a slotted spoon to remove most of the veggies from the soup to a bowl, leaving behind about ⅓ of the veggies. Use an immersion blender to blend until all the veggies are smooth. Add the Greek yogurt, and blend again.

Turn the heat back on and allow the soup to come to a simmer for just a minute. Remove from heat and add the cheese a handful at a time, stirring until melted. Blend again to smoothen, and add the reserved broccoli back in. Taste and adjust seasoning as needed.

Serve the soup immediately with extra cheese sprinkled on top and some black pepper. It’s also nice served alongside crusty bread for dipping.