Creamy Broccoli Cheddar Soup

**Ingredients:**

– 1 tablespoon butter
– 1 small onion, diced
– 2 cloves garlic, minced
– 1/4 cup all-purpose flour
– 2 cups chicken or vegetable broth
– 2 cups half-and-half
– 4 cups broccoli florets
– 1 large carrot, grated
– 2 cups shredded cheddar cheese
– Salt and pepper to taste
– 1/4 teaspoon nutmeg (optional)

**Instructions:**

1. **Sauté the Onion and Garlic:**
– In a large pot, melt the butter over medium heat.
– Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
– Add the minced garlic and cook for another minute until fragrant.

2. **Make the Roux:**
– Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for about 2-3 minutes to get rid of the raw flour taste.

3. **Add the Broth:**
– Slowly pour in the chicken or vegetable broth while whisking constantly to prevent lumps from forming.
– Continue to whisk until the mixture is smooth and starts to thicken.

4. **Add the Half-and-Half:**
– Pour in the half-and-half, continuing to whisk until the mixture is well combined and thickened.

5. **Cook the Vegetables:**
– Add the broccoli florets and grated carrot to the pot.
– Bring the soup to a gentle boil, then reduce the heat to low and simmer for about 15-20 minutes, or until the broccoli is tender.

6. **Blend the Soup:**
– For a smoother soup, you can use an immersion blender to puree some of the broccoli, or transfer half of the soup to a blender and blend until smooth. Be careful with hot liquids.

7. **Add the Cheese:**
– Stir in the shredded cheddar cheese until it is completely melted and the soup is creamy.
– Season with salt, pepper, and nutmeg (if using) to taste.

8. **Serve:**
– Serve the soup hot, garnished with additional shredded cheese if desired.

Enjoy your creamy broccoli cheddar soup!