Make the Cajun croutons:

Preheat the oven to 400 deg F.

In a medium size bowl, toss together the bread cubes with the oil and cajun spices. Toss well to coat all pieces of bread. Spread bread cubes out onto a baking sheet and bake in the oven, stirring twice through baking, for 6-8 minutes, or until light and golden brown. Remove from oven and let cool slightly before serving.

Make the Broccoli and Cheddar Soup:

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat, let cool slightly, and puree with a hand-held immersion blender. (Alternatively, in small batches, you can puree in a blender or food processor and return to the pot. Make sure the mixture has cooled to at least a warm temperature, before putting in the blender).

Add the cream and bring to bare simmer to heat through again. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle the soup into bowls. Sprinkle Cajun croutons over the top of the soup and serve immediately.