• Dice the onion small, mince the garlic, and shred the carrots.
• For the broccoli, chop 2/3 of it into tiny florets [just cut off as much stem as you can and it'll fall apart in the pot] and then take the remaining 1/3 and give it a rough chop so you have a few large pieces to add to the soup. (optional)
• Add your veggie broth to a pot over medium-high heat, add 2/3 of your broccoli [about 2 cups of florets] as well as your onion, garlic, carrots, and bay leaf. Simmer on medium, covered, for about 15-20 minutes or until the vegetables are tender.
• Start your roux when the vegetables are almost done: In a large pot, melt 3 tablespoons of butter over medium heat. Once melted, slowly add 3 tablespoons of flour as you whisk constantly. Cook the roux about 2 minutes to remove the flour taste.
• Slowly pour the broth from your vegetables into the roux and whisk to incorporate.
• Remove the bay leaf from the vegetables. Next, pour the vegetables into the roux/broth mixture and slowly stir in 1 cup of room temperature half and half.
• Turn the burner to very low heat.
• Season with the above herbs and spices.
• Add the cheese in small batches until all melted.
• Add salt & pepper to taste.

Extra Broccoli:

• Blanch in boiling water or steam in your microwave. Add to the soup.
• Garnish with extra cheese, if desired.