5 tablespoons butter, cubed and divided
1 small onion, finely chopped
1 garlic clove, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
1 cup heavy whipping cream
1 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/2 teaspoon coarsely ground pepper
3 cups broccoli florets, cut in bite-sized pieces
6 ounces Asiago cheese, shredded (2 cups)
1 Melt 1 tablespoon butter in a Dutch oven over medium heat.
2 Add onion; cook and stir for 5-6 minutes or until tender. Add garlic; cook and stir for 1 minute. Reduce heat to medium-low.
3 Whisk in the remaining butter until melted. Whisk in flour until combined. Gradually whisk in the broth, cream, salt, mustard, paprika and pepper. Bring to a boil; cook and whisk for 2 minutes or until thickened.
4 Reduce heat to medium-low. Add broccoli; simmer, uncovered, for 15-20 minutes or until broccoli is tender and soup is slightly reduced, stirring frequently.
5 Reduce heat to low; gradually whisk in asiago until melted. Remove from the heat. Season with salt and pepper to taste.