Cheddar and Broccoli Soup with Crostinis

Preheat oven to 350°F (175°C).

For the Crostinis: Place French bread, sliced into 1/4” thick pieces, on a foil-lined baking sheet. Lightly brush or drizzle olive oil over the top of the bread. Sprinkle with garlic powder and bake until toasted to your liking, which usually takes about 15-20 minutes.

For the Soup: Melt the stick of butter in a large pot over medium heat. Add the chopped onion and all the seasonings (paprika, nutmeg, seasoning salt, pepper). Cook the onions down until they are translucent, then add the garlic and shredded carrots, stirring until fragrant. Toss in the flour and mix well, letting it cook for a few minutes to remove the raw flour taste and form a roux. Pour in the chicken broth and heavy cream, stirring until the mixture comes to a light simmer. Fold in the chopped broccoli, cover the pot, and let it cook for 15 minutes, occasionally scraping the bottom of the pan to prevent burning. Remove the lid and mix in the shredded cheese until it is completely smooth. Taste the soup and add more seasonings if needed.