Prepare the vegetables and cheese

• Wash the broccoli and break any larger pieces into smaller bite-size pieces.
• Shred the carrots.
• Grate the sharp cheddar cheese.

Melt the butter and saute the aromatics

• In a pot set to medium heat, melt the butter.
• Add the onion and saute for about 2 minutes.
• Add the minced garlic and saute for another minute.

Make the roux

• Add the all purpose flour and mix it in.
• Let it cook for about a minute.

Add the broth and seasonings

• Add the chicken broth and mix until smooth and well combined.
• Add the paprika, nutmeg, black pepper and salt, then give it a good mix.

Add the carrots and broccoli

• Add the shredded carrots and stir them in.
• Add the broccoli and give everything a quick stir.

Simmer the soup

• Reduce the heat to the lowest setting and cover.
• Let it simmer for about 15 minutes.

Add the half & half and cheese

• Add the half & half and the cheddar cheese.
• Continue mixing until the cheese is completely melted.
• Once melted, let it come to a simmer, then turn off the heat.

Serve

• Ladle the soup into bowls and enjoy, ideally with sourdough or French bread.