Chop broccoli into small chunks.

Start chicken broth boiling in a 4-quart saucepan.

Puree the chopped broccoli and add it to the boiling broth.

Cook while preparing the garlic and onion.

Take apart the garlic head, skin all cloves, and process into bits.

Process the onion into bits.

Add garlic and onion to the soup.

Let it boil and then simmer, stirring frequently.

Add the cooked rice to the soup.

Add water if the soup gets too thick.

After about 20 minutes, add cheddar and Parmesan cheeses and pepper, stirring continuously.

Once it reaches a fragrant state, use an immersion blender to blend until smooth.

Finish with a dash of herbed olive oil.

Serve with fresh bread and butter.