After reading some of the other reviews/suggestions, here is my take. Basic soup was good, but I added more chopped garlic and roasted garlic seasoning to the broccoli. I noticed the flour/butter mixture did tend to clump a little, but I solved that by tossing it back in the blender with a drop or two of chicken stock and smoothing it down (and yes, being from south Louisiana, I do know how to make a roux!). Also, I used whole wheat flour just cause I like the extra "goose" of flavor and texture it gives a roux - one of my cooking tricks that I usually don't reveal :-). Finally, to add a little more body to the soup, I sauteed a handful of chopped mushrooms in butter, roasted garlic seasoning and another splash of chicken stock. After adding the sauteed mushrooms to the soup, I cooked it about 10 minutes more over a low heat and served that puppy up. The shrooms thickened it up just right, and I suspect it'll taste even better tomorrow after the flavors blend a little more. Bon appetit, y'all!
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