Sauté the aromatics: In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

1. Add the broccoli: Stir in the broccoli florets and cook for 3-4 minutes, allowing them to soften slightly.
2. Make the soup base: Add the broth to the pot and bring the mixture to a simmer. Let it cook for 10-12 minutes, or until the broccoli is tender. If you prefer a smoother soup, you can cook the broccoli a little longer.
3. Blend the soup: Use an immersion blender directly in the pot to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Blend until you reach your desired consistency (smooth or with some texture).
4. Thicken the soup (optional): If you prefer a thicker soup, melt the tablespoon of flour in a separate pan with a bit of butter over low heat. Gradually add this mixture to the soup, stirring constantly until it thickens to your liking.
5. Add the dairy: Once the soup is blended and at your desired consistency, stir in the milk or cream. Bring the soup back to a gentle simmer.
6. Melt the cheese: Gradually add the shredded cheddar cheese to the soup, stirring until it’s fully melted and the soup becomes creamy. Season with salt, pepper, and ground nutmeg (if using). Taste and adjust seasoning as needed.
7. Serve: Ladle the soup into bowls and garnish with extra shredded cheese on top. For added texture, serve with crusty bread or croutons on the side.