In a large pot, melt butter over a medium heat, add onion and garlic, and cook for 5 minutes or until onion is clear.
Add broccoli, vegetable stock, thyme, rosemary, salt and pepper. Bring to a boil, reduce heat, cover and simmer for 10 minutes or until broccoli is cooked. Remove from heat and give a rough blend.
In a small separate bowl mix flour with two tablespoons of water until smooth. Slowly whisk into soup.
Add cheese and cream cheese, whisking until melted and thoroughly combined.