2 slices whole-wheat sandwich bread
2 pounds broccoli florets
3 tablespoons butter, divided
2 tablespoons extra-virgin olive oil
2 cups diced onion
4 cloves garlic, minced
⅓ cup all-purpose flour
3½ cups low-sodium chicken broth
6 ounces reduced-fat cream cheese
2 teaspoons Worcestershire sauce¾ teaspoon ground pepper
½ teaspoon salt
2 cups shredded Colby Jack cheese, divided