Prep the ingredients per the instructions above.
Preheat the broiler to low.
Make the soup: Heat the butter in a pot over medium heat. Sauté the onions and garlic until the onions start to soften. Stir in the flour and cook for 1-2 minutes. Stir in the broth, broccoli, and scallions. Season with salt and pepper. Cover with a lid and bring to a simmer for about 20 minutes, stirring occasionally.
Make the croutons: Dice the bread and transfer it to a bowl. Mix in the oil, garlic powder, and salt and pepper. Lay on a foil-lined baking sheet and place under the broiler until toasted golden brown, mixing the croutons around every couple of minutes so all sides get toasted. Once toasted, set aside.
Make the sandwich: Toast the bread. Spread the mustard and mayo on one side of each slice of bread. Layer the bread with lettuce, tomato, ham, and cheese. Cut in half.
Finish the soup: Stir the cream until fully combined. Taste and adjust the seasoning with salt if needed.
Mix the ingredients for the spritzer. Squeeze in the lime wedges. Serve over ice if desired.
Serve: Portion the soup and top with croutons. Serve with half a sandwich, chips, and spritzer.