Step 1

In a saucepan, add 1 tablespoon of butter and cook carrots and onion over medium heat until tender and onion is translucent, about 4 minutes.

Step 2

Add garlic and cook for 30 seconds, stirring to ensure it doesn't burn. Remove from heat.

Step 3

In a large Dutch oven, melt remaining 4 tablespoons of butter over medium heat.

Step 4

Add flour and stir to make a roux. Cook 4 minutes whisking constantly or until it thickens.

Step 5

Gradually stir in broth and heavy cream, whisking constantly.

Step 6

Simmer 20 minutes over low heat, stirring occasionally.

Step 7

Add the broccoli and saucepan carrots, onion, and garlic, along with salt, pepper and nutmeg and stir to mix. Simmer another 20 minutes.

Step 8

Add cheese and remove from heat.

Step 9

Stir until cheese is melted.

Step 10

Garnish with additional cheese if desired and serve immediately.