Based on this recipe, though I’ve put my own spin on it. The result was tasty enough to want to repeat! If you have a parmesan rind, this is a good way to use it up without throwing it away.

4 tablespoons unsalted butter
1 medium yellow onion, chopped
1 tsp. salt
Freshly ground black pepper
3 garlic cloves, chopped
¼ c. all-purpose flour (or GF alternative)
2 c. whole milk or unsweetened oat milk
2 c. chicken or vegetable broth
2 broccoli florets and the stalk of one of them
1 large carrot, julienned or finely chopped
1 tbsp. ground mustard (or more if you use saucy mustard)
About 2 heaping cups shredded cheese (can use parmesan rinds and/or chopped sliced cheese in place of shredding a block)
Splash of white wine (optional)

Melt the butter in a large pot over medium heat. Add the onion, salt, and several grinds of pepper and cook, stirring, for 5 minutes, or until softened. Stir in the garlic and cook for another minute, then sprinkle in the flour and whisk continuously for 1 to 2 minutes, or until the flour turns golden. Slowly pour in the milk, whisking continuously.

Add the broth, broccoli, carrot, and mustard. Stir to combine. Simmer for 15 to 20 minutes, or until the broccoli is tender.

Gradually add the cheese, stirring after each addition, until all the cheese is melted and the soup is creamy. Season to taste. Add a splash of white wine to help remove any cheese that may stick to the bottom of the pot.

Serve with crusty bread, rolls, croutons, or whatever gluten-free carb you want.