Name: Broccoli Cheddar Soup {with Whole Grain Mustard Croutons}
Ingredients: 1 tablespoon olive oil; 3/4 cup chopped onion, about 1 medium onion; 1 cup grated carrot, about 2 medium carrots; 6 cups small broccoli florets, from 1 large head broccoli; 3 cups low-sodium chicken broth; 1/2 teaspoon onion powder; 1/2 teaspoon garlic salt; 1 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 4 tablespoons unsalted butter; 4 tablespoons flour; 2 cups whole milk; 2 cups grated sharp cheddar cheese

Whole Grain Mustard Croutons

Ingredients

6 ounces whole grain bread, cut into cubes (about 3 cups)
1 1/2 tablespoons unsalted butter, melted
1 1/2 tablespoons olive oil
1 1/2 tablespoons dijon mustard
1/4 teaspoon sea salt

Instructions

Preheat oven to 350.
Spread the bread cubes on a large rimmed baking sheet.
In a small bowl, whisk together the butter, olive oil, dijon mustard, and salt. Drizzle mixture over the bread cubes and toss well to ensure bread cubes are evenly coated.
Bake for 10-15 minutes, until croutons begin to turn golden and crunchy. Halfway through the baking time, gently flip the croutons for even baking.

Notes

adapted from Super Natural Every Day

Find it online: https://www.gatheranddine.com/broccoli-cheddar-soup-whole-grain-mustard-croutons/