Optional: Roasted Broccoli Garnish: Chop up a head of broccoli, and add to a cooking sheet prepared with parchment paper. Toss with oil and desired seasoning. I recommend garlic, salt, pepper, and poultry seasoning. Roast at 400F for about 40 minutes until most of the pieces are crispy. Set aside and let cool.

Optional: Broccoli and Cauliflower Bonus. I personally love adding more veggies to my veggies. I find especially that blended cauliflower adds such a cheesy richness. So I steam a bag of frozen broccoli and cauliflower and blend it with a little of the half and half. I will add my onions and garlic to this as well so the soup is silky smooth and thickened without the need for more flour. I add the bonus veggies at the same time as the half and half/veggie stock.

In a large heavy-bottom pot melt 1 tablespoon of the butter, and then add the diced onion. Sauté over medium heat until the onion is translucent. Add the garlic and cook for about 30 seconds.  Add the rest of the butter along with the flour then cook over medium heat whisking constantly for about 5 minutes or until the flour is thickened. 

Slowly add the vegetable stock and half-and-half, whisking constantly. Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened. Whisking intermittently to re-incorporate the ‘skin’ that normally forms.

While the mixture is simmering, chop the broccoli and shred the carrots. After simmering 15 to 20 minutes, add the broccoli, and carrots along with all your seasonings. 

Allow soup to simmer over low heat for 25 minutes, or again until it has reduced and thickened.  Before serving stir in most of the cheese, I like to save some for garnishing bowls. Stir in the cheese until melted and incorporated.

Transfer soup to bowls, garnish with reserved cheese, and roasted broccoli (optional) serve immediately. Soup will keep airtight for 5 to 7 days in the fridge