Prepare your veggies by washing broccoli, cutting it off the stalk, chopping it into bite-sized pieces, peeling and chopping carrots, dicing onion, and mincing garlic.
1 bunch broccoli, 1 large carrot, 1 large yellow onion, 5 cloves garlic
In a Dutch Oven or large pot, cook the onion in the butter, salt, and pepper until translucent and fragrant—about 5 minutes.
3 tablespoons unsalted butter
Sift in the flour and whisk to form a roux.
4 tablespoons flour
Add vegetable broth and whisk together making sure there are no clumps of flour and bring to a boil
4 cups vegetable broth
Add broccoli, garlic, carrot, nutmeg, onion powder, garlic powder, and chili powder, and stir well. Cover and simmer over medium heat for 15 minutes until carrots and broccoli are tender.
1 teaspoon nutmeg, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon chili powder, 1 teaspoon salt, 1 teaspoon black pepper
Turn heat off, but keep your pot on the burner. Add half and half and whisk together until smooth.
1 cup half and half
Fold in shredded cheese with a wooden spoon or spatula until smooth and creamy.
8 ounces sharp cheddar cheese
Serve hot with a toasted baguette (optional).