In a large heavy dutch oven over medium heat saute the onion, carrots, and broccoli in the butter and olive oil until tender, about 5-6 minutes. Add the minced garlic and saute another minute seasoning with salt and pepper (not too much salt as the cheese will add saltiness).
Add the cream cheese, evaporated milk, and Laughing Cow Wedges and whisk until smooth. Add the chicken stock, mushroom soup, and bouillon. Whisk to incorporate until smooth and creamy. Cover and turn heat to lowest setting and allow to gently simmer 15 minutes.
Add the Gruyere and cheddar cheeses, stir to combine and shut heat off. Allow the cheese to melt into the soup slowly (this prevents grainy texture) while stirring.
Finish with fresh grated nutmeg and serve.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2016/03/broccoli-cheese-soup.html