The process is as important as the ingredients, and here’s how you can bring this soup to life:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
2. Add the broccoli florets to the pot and pour in the broth. Bring to a gentle boil, then reduce the heat and let it simmer for about 10 minutes, allowing the broccoli to soften.
3. In a small bowl, whisk together the flour and cream until smooth. Slowly add this mixture to the pot, stirring constantly to prevent lumps.
4. Continue to simmer the soup for another 5 minutes, then gradually stir in the shredded cheddar cheese, allowing it to melt into the soup. Add the paprika, nutmeg, salt, and pepper to taste.
5. Once the cheese is fully melted and the soup has thickened, remove from heat. If you prefer a smoother texture, you can blend the soup using an immersion blender.

Cooking is an art, not just a science, and these steps are meant to guide you. Feel free to adjust based on your preferences—after all, every kitchen is its own unique world.