butter and olive oil onion and garlic  smoked paprika chipotle chili powder nutmeg Dijon mustard frozen broccoli floret vegetable broth Cheddar, Parmesan, and Monterey Jack cheese

Melt the butter then add the onion,  garlic, paprika, chili powder, and nutmeg and cook until fragrant.

Whisk in the broth and mustard. Add the broccoli. Cover and simmer until the broccoli is tender.

Remove the soup from the heat. Slowly stir in the cheese and season with salt and pepper.