Step 1

Add olive oil and broccoli to a large pot or Dutch oven. Season with salt and pepper and cook for 3-5 minutes to flavor. Remove from pot and set aside.

Step 2

Melt the butter in the same pot over medium heat. Add diced onion and celery, cooking until softened (about 3–4 minutes).

Step 3

Stir in the flour, cooking for 2-3 minutes until the mixture is bubbly and golden. This forms the base that thickens the soup.

Step 4

Gradually whisk in the half-and-half (or milk) and chicken stock until smooth. Bring the mixture to a simmer. Simmer for about 10 minutes until it thickens a bit.

Step 5

Add the broccoli, carrots, and nutmeg into the pot. Cook on medium-low heat for 20–25 minutes, stirring occasionally, until the broccoli is tender and the flavors meld together. You can leave it chunky or, optionally, blend 1-2 cups of the soup in a blender until smooth, then return to the soup pot and stir to combine. I like to mash some of the broccoli with a wooden spoon in the pot for terrific texture without blending, but all methods are great!

Step 6

Stir in the freshly grated cheddar cheese until completely melted—season with salt and pepper to taste.

Step 7

Ladle the soup into bowls (or a bread bowl if you want classic Panera style). Garnish with extra cheddar cheese if desired. Serve with crusty bread or rolls for dipping.