Instructions
- Heat Olive Oil in a large pot or Dutch oven over medium heat.
- Add Onion and Carrots from the Vegetables group and cook until softened, about 5-7 minutes.
- Add Garlic from the Vegetables group and cook for 1 minute more.
- Add Broccoli Florets from the Vegetables group and Chicken Broth from the Liquid group. Bring to a boil, then reduce heat and simmer until broccoli is tender, about 15-20 minutes.
- In a separate saucepan, melt Butter from the Cheese & Seasoning group over medium heat. Whisk in Flour from the Cheese & Seasoning group and cook for 1-2 minutes to create a roux.
- Gradually whisk in Milk from the Liquid group into the roux until smooth. Cook until thickened, about 3-5 minutes.
- Pour the milk mixture into the pot with the broccoli mixture. Stir well.
- Reduce heat to low and stir in Cheddar Cheese from the Cheese & Seasoning group until melted and smooth.
- Season with Nutmeg, Salt, and Pepper from the Cheese & Seasoning group to taste. Serve hot.
