Step 1

In a large soup pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add the onion, garlic, and broccoli stems; sauté until soft and fragrant, about 5 minutes.

Step 2

Add remaining 4 tablespoons butter to the soup pot. When butter is melted, add flour to the pot. Cook over medium heat for about 2-3 minutes, until flour is thickened. Slowly pour in the milk and half and half, whisking constantly. (It will start thick but eventually it will thin out and resemble a creamy soup base.) Continue to thin it out, gradually whisking in the broth. Simmer for 10 minutes or so, whisking occasionally to reincorporate the skin that may form.

Step 3

When the soup base is thickened nicely, stir in the broccoli, carrots, and spices. Simmer for 10 minutes or so, until the broccoli bits are bright green and fork-tender.

Step 4

Transfer the pot off of heat and allow to cool slightly for a few minutes. Stir in most of the cheese until melted. Serve in bowls with a little extra cheese + a hunk of crusty bread for dunking – and yes, it’s okay to cry tears of cozy joy! This is a happy moment!