Preheat the oven to 375 degrees Fahrenheit.

From your chopped broccoli pieces, remove two cups and spread on a baking sheet, cut side down. Drizzle the florets with olive oil and sprinkle with salt and pepper. Bake them for about ten minutes until they begin to crisp and turn brown.

While the florets are baking, melt the butter in a large pot. Add the onions and cook until softened to release their flavor, about four minutes. Add the flour into the melted butter and stir well for about a minute, creating a roux.

Warm the milk and half-and-half for about 20 seconds in the microwave and add to the butter and flour.

Add the nutmeg, the roasted (save some for garnish) and raw broccoli, a dash of salt and a good sprinkle of black pepper.

Cover and reduce the heat to low, and simmer for about 20-30 minutes, until the broccoli is tender.

Stir in the cheese until it has melted.

Taste your soup and adjust the seasoning as you find necessary.

You can either serve this soup as it is, mash it to break up the broccoli chunks, or blend through (thinning with chicken broth if required).

Top your soup with grated cheese and the roasted broccoli.