Melt 3 tablespoons of butter in a medium pot over medium-high heat.

Add onions, salt, pepper, and nutmeg and cook, stirring, until soft (about 3 minutes).

Add garlic and thyme and cook, stirring, until fragrant (about 20 seconds).

Add flour and cook, stirring until well blended and fragrant (about 2 minutes).

Slowly add chicken stock, whisking constantly, and bring to a boil.

Reduce heat and simmer until thickened (about 5 minutes).

Add broccoli and cook, stirring, until tender (about 10 minutes).

Remove from heat and puree with an immersion blender (or in batches in a regular blender, returning to the pot).

Add cream and heat through until it barely simmers.

Add cheese and cook over low heat, stirring, until melted.

Add remaining 2 tablespoons cold butter, stirring to blend.

Remove from heat and ladle soup into bowls.

Sprinkle croutons over soup and serve immediately.

Preheat oven to 400 degrees F.

Place cubed bread in a medium bowl and toss with olive oil and Essence (Creole seasoning).

Spread evenly on a small baking sheet.

Bake, stirring twice, until light golden brown on top (about 6 minutes).

Remove from oven and cool slightly before serving.

Combine all Essence (Creole seasoning) ingredients thoroughly.