Clean and cut the broccoli and separate the florets and the stalk. Roughly chop the stalks and dice up the florets into small pieces.

Heat up a tablespoon of olive oil and a tablespoon of butter in your saucepan and once melted add in one roughly chopped onion and the broccoli stalks.

Cook on a medium heat till they start to brown and then add in the garlic.
Once you start to see some colour season with salt, pepper, paprika and cayenne pepper and cook out the spices for a minute.

Deglaze with chicken or vegetable stock and cover and cook for 5 minutes.
Transfer the cooked veggies to a food processor and blend with the liquid till you get a smooth and creamy soup.

In the same pan heat 2 tbsp butter and fry the broccoli florets. It's best to start cooking and not move them and allow them to get a nice char for that lovely roasted flavour.

Once they have some nice colour pour the blended soup mixture through a sieve into the pot. For a chunkier soup you can skip using the sieve.
Allow the mixture to come to a boil and then simmer for a few minutes.
Add in your heavy cream and cheese and mix well.