298 calories; 18.6 g fat; 9.3 g saturated fat; 50.9 mg cholesterol; 383.9 mg sodium; 18.5 g carbohydrate; 2.3 g fiber; 6.5 g sugar; 17 g protein
Heat butter or olive oil in a large stockpot over medium-high heat until melted. Add onion and carrots and sauté until soft, about 4–5 minutes. Add garlic and stir.
Add flour and sauté for 1 more minute, stirring constantly.
Whisk in stock until evenly combined.
Add milk, broccoli, mustard, salt and pepper and bring soup to a simmer.
Reduce heat and simmer for 10–12 minutes, or until broccoli is tender.
Stir in cheese until completely melted.