Chop broccoli into bite-sized florets and save 1/2 cup for garnish. Dice onion, shred carrots, and mince garlic.

In a large pot combine chicken broth, broccoli (except reserved 1/2 cup), diced onion, minced garlic, and shredded carrots. Bring to a boil over medium-high heat, stirring every minute or so.

Cook about 7 minutes, until broccoli is tender and onions are soft. Remove from heat and set aside.

In a second pot, melt butter over medium heat. Sprinkle in flour and whisk constantly for about 1–2 minutes.

Slowly whisk in the hot broth-and-veg mixture until smooth and combined.

Stir in the heavy cream, returning the pot to low heat.

Add the spices: garlic powder, onion powder, nutmeg, cayenne, salt, and black pepper. Stir to combine.

Add grated cheddar and asiago a handful at a time, stirring constantly until melted, simmer for about 7 minutes.

Steam the reserved 1/2 cup broccoli in the microwave for 1–2 minutes until tender.

Ladle soup into bowls. Garnish each bowl with the reserved steamed broccoli and a sprinkle of freshly grated cheddar. Serve hot.