First Step: Prepare the Vegetables

1. Sauté the Onion and Garlic: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for about 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent it from burning.
2. Add the Broccoli: Add the fresh broccoli florets to the pot, stirring to combine with the onions and garlic. Sauté for another 2-3 minutes, allowing the broccoli to take on some of the flavors from the onions and garlic.

Second Step: Build the Soup Base

1. Add the Flour: Sprinkle the all-purpose flour over the vegetables and stir well to coat them evenly. This will help thicken the soup. Cook for 1-2 minutes, stirring constantly, to form a roux. This step helps ensure the soup will have a smooth, creamy texture without lumps.
2. Pour in the Broth and Milk: Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming. Once the broth is incorporated, add the milk and heavy cream, stirring to combine. Bring the mixture to a gentle simmer over medium heat.
3. Simmer the Soup: Let the soup simmer for about 10-12 minutes, or until the broccoli is tender and easily pierced with a fork. The liquid will thicken slightly as it simmers, creating a smooth and creamy base for the soup.

Third Step: Add the Cheese and Seasoning

1. Add the Cheddar Cheese: Gradually stir in the grated cheddar cheese, a handful at a time, allowing it to melt smoothly into the soup. Stir until the soup is thickened and the cheese is fully incorporated, creating a luscious, cheesy texture.
2. Season the Soup: Add salt, pepper, Dijon mustard (if using), dried thyme, and a pinch of nutmeg (if using) to the soup. Taste the soup and adjust the seasoning as needed. The Dijon mustard adds a nice tangy bite that complements the sharp cheddar, while the nutmeg adds warmth to the overall flavor profile.

Fourth Step: Blend (Optional)

1. Blend for a Smooth Texture: If you prefer a smoother soup, use an immersion blender to blend the soup directly in the pot, or transfer it in batches to a blender. Be sure to leave some chunks of broccoli for texture, or blend it fully for a creamy, velvety consistency. If you like a chunky texture, skip this step.
2. Return to Heat: Once blended to your desired consistency, return the soup to the stove to reheat it gently over low heat if needed.

Final Step: Garnish and Serve

1. Serve the Soup: Ladle the hot soup into bowls. For extra richness, top each serving with a sprinkle of extra cheddar cheese, crumbled bacon, and freshly chopped parsley. You can also drizzle a little extra cream over the soup for an added touch of luxury.
2. Enjoy: Serve your Broccoli Cheddar Soup immediately, and enjoy the warmth, creaminess, and comforting flavors in every spoonful.