Prep the vegetables. Cut broccoli into small florets. Peel the stems and slice them thin; they’re tender and add body. Slice the onion and smash the garlic.

Toss with oil and season. In a bowl, combine broccoli, onion, and garlic with olive oil, 1 teaspoon salt, and a few grinds of pepper. Toss well to coat.

Air fry the veggies. Arrange in the air fryer basket in a mostly single layer. Air fry at 390–400°F for 10–14 minutes, shaking halfway, until broccoli is browned on the edges and tender. If needed, cook in batches.

Start the base. In a medium pot, melt butter over medium heat. Stir in flour and cook 1 minute, stirring, to make a quick roux.

Add broth. Whisk in the broth gradually to avoid lumps. Bring to a gentle simmer.

Combine and simmer. Add the roasted broccoli mixture to the pot. Simmer for 5–7 minutes to let flavors mingle.

Blend. Use an immersion blender to blend until smooth, or transfer carefully to a blender in batches. For some texture, leave a few chunks.

Add cream and season. Stir in heavy cream. Add a pinch of nutmeg if you like. Taste and adjust salt and pepper. If the soup is too thick, add a splash of broth. If it’s thin, simmer a few minutes.

Finish with brightness. Stir in lemon juice to wake everything up. Start with 1 teaspoon and add more to taste.

Optional cheese. If using cheddar or Parmesan, add a handful off the heat and stir until melted and smooth.

Serve. Ladle into bowls and top with cracked pepper, a drizzle of olive oil, and chopped chives or parsley.