Prepare ingredients for the soup. Dice broccoli into smaller pieces, grate cheddar cheese.
Prepare 4 quarts of water in a pot, add Better than Bullion to it.
Soften broccoli a bit on a skillet, browning the sides just a little. Remove form the heat, set aside.
Dice onion into tiny pieces and grate carrot on a large side of the grater. Sautee them together on a skillet, until they are softened and add them into chicken bullion. Let it simmer for about 5-10 minutes.
Add broccoli into cooking soup, let them simmer for about 10 minutes. You can blend the soup to a pure texture or just mash to leave some texture in the soup.
Press garlic into the soup. Add whipping cream and cheddar cheese. Stir to combine everything together. Bring it to a simmer and remove form the heat. If necessary, add some salt & pepper for seasoning.
Soup should be served warm.