Step 1

Melt 2 tablespoons butter in large soup pot over medium high heat. Add garlic, onion and celery and saute until vegetables are tender.

Step 2

Add in broccoli florets and broth, and cover to simmer for about 15 minutes or until broccoli is soft.

Step 3

You have the option for chunky or creamy broccoli soup. For a chunky broccoli soup use a potato masher or spoon and mash down the vegetables until the soup is half smooth, half chunky.

Step 4

If you want the soup to be very creamy use a immersion blender and blend until silky smooth.

Step 5

In a small saucepan melt 3 tablespoons of butter over medium heat. Add in flour and whisk until mixed. Add milk, heavy cream and Parmesan cheese continuing to whisk until it's thick and creamy.

Step 6

Add the cream sauce into the large broccoli soup pot, along with nutmeg, and stir to combine everything.

Step 7

Serve soup in bowls with fresh basil or dill on top (optional) and a sprinkle of additional Parmesan cheese. Enjoy!