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In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Sprinkle the flour over the onions and garlic, and cook, stirring constantly, for about 2 minutes to eliminate the raw flour taste.
Gradually whisk in the broth and milk, continuing to whisk until smooth and thickened, about 5 minutes.
Add the broccoli florets to the pot and simmer for about 15 minutes, or until the broccoli is tender.
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and puree until smooth, then return to the pot.
Stir in the shredded cheddar cheese until melted and smooth. Add salt, pepper, and nutmeg, adjusting the seasoning to taste.
For extra creaminess, stir in the heavy cream if desired. Cook for an additional 5 minutes to heat through.
Serve the soup hot, garnished with freshly chopped parsley.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 320 kcal per serving | Servings: 4 servings
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