The first thing I did was wash and cut the broccoli into small pieces and put them in a soup pot. Then I covered the broccoli with water and brought to a boil.
Once the broccoli was tender, I added diced basil, salt and pepper, and about a tablespoon of vegetable base. (If you are not vegetarian you can always start with chicken broth or use chicken base.)
Once the seasonings were added, I used a hand blender to blend the flavors together and pureed them until they were at a consistency that I liked.
Be sure to taste seasonings and adjust as needed. I added the cheese when I liked how my soup looked and tasted. I used a cup of triple cheddar and a cup of Mexican four cheese but feel free to use whichever kind of cheese you like.
When I finished adding the cheese, I added about a 1/2 cup of half and half (or you can use heavy cream if you prefer) and warmed through.
While that was warming I made my Parmesan crisps. All you need is shredded Parmesan and a hot flat pan, lightly oiled. (Non-stick works best). Drop small handfuls of cheese onto the hot pan in separate piles.
Once the edges turn golden brown, flip carefully with a small spatula. These can also be done in the oven at 300˚ for 5 minutes.