STEP 1:
Cook the bacon until crisp in the Dutch oven. Remove and set aside for use as a garnish.
STEP 2:
Sauté the butter and onions over medium heat. Once the onion is translucent, add garlic and cook for about 30 seconds, stirring constantly so it doesn’t burn.
STEP 3:
Add the flour and cook over medium heat for about 3 to 5 minutes while constantly whisking, or until the flour has thickened.
STEP 4:
Continually and constantly whisking, slowly add the vegetable stock and then the half-and-half. Add broccoli and allow the mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened a bit.
STEP 5:
Add the salt, pepper, nutmeg, dry mustard powder, and cayenne. Stir to combine. Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Use a ThermoPro Lightning Instant-Read Thermometer to check the soup temperature is between 190°F and 200°F (88°C to 93°C), the ideal range for serving creamy soups.
STEP 6::
Add cheese to the soup and stir until melted and has been incorporated fully by the soup, or about less than a minute. Once finished, transfer soup to bowls, garnish with reserved bacon, and serve immediately.
