Prepare and roast the broccoli

• Cut the broccoli into a mix of large and small florets and place in a bowl
• Toss with oil, salt, pepper and a pinch of nutmeg
• Spread evenly on a parchment-lined sheet tray and roast at 190 °C until roasted

Prepare the vegetables

• Shred the carrots on a cheese grater
• Dice the onion and shallot into the same bowl as the carrots
• Mince the garlic and set aside in a separate bowl

Crisp the bacon

• Dice the bacon into small bits
• Cook in a pot over medium heat until crispy and the fat is rendered
• Remove the bacon and keep the grease in the pot

Sweat the vegetables

• Add the butter to the bacon grease and let it melt
• Add the carrot, shallot and onion and toss around
• Once the onions are translucent, add the garlic, salt and pepper and cook until golden

Make the roux and add the liquids

• Add the flour and cook for about 2 minutes to remove the raw flour taste
• Switch to a whisk and whisk in the milk until no clumps remain
• Whisk in the heavy cream and cook for another 2 minutes until thick

Add the stock and broccoli

• Pour in the chicken stock and let it cook for 2 to 3 minutes
• Add the remaining chicken stock along with the roasted broccoli
• Season with salt, pepper, garlic powder, ground thyme and smoked paprika

Melt in the cheese and finish

• Add the smoked gouda and sharp cheddar, a little at a time, mixing until melted
• Stir the reserved bacon back into the soup
• Mix well and serve hot