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Dice the onions, mince the garlic and shred the carrot.
For the broccoli :
Chop ⅔ of it into tiny florets and then take the remaining ⅓ and give it a rough chop so you have a few large pieces to add to the soup.
Place chicken broth, broccoli, onion, garlic, carrots, and bay leaf to a pot and cook over medium-high heat 8-10 minutes or until mixture comes to a boil.
Cook 4-6 minutes more or until broccoli is tender.
Once the broth is done, start your roux:
In a large pot, melt 3 tablespoons of butter on medium heat, whisking constantly.
Once melted, slowly add 3 tablespoons of flour as you continue to whisk.
Remove from heat and pour in the broth-veggie mixture and slowly stir in 1 cup of room temperature half and half.
Place on very low heat, uncovered.
Remove bay leaves from the pot and season with the above herbs and spices.
Add the cheddar and gouda cheese a handful at a time, stirring to melt the cheese after each addition.
Serve immediately in bowls or bread bowls.
Steam reserved broccoli in your microwave.
Garnish the soup with the reserved broccoli florets and a little extra grated cheddar.
Bon appétit!