Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguette(s) horizontally, then halve crosswise. Peel 2 cloves of garlic (or 4 cloves for 4 servings). Halve, peel, and small dice the onion(s). Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Grate the cheddar and gouda on the large side of a box grater.

Place the halved baguette(s) on a sheet pan, cut side up. Drizzle with olive oil. Toast in the oven 4 to 5 minutes, or until lightly browned around the edges. Transfer to a work surface. Immediately rub the cut sides of the bread with the peeled garlic cloves; discard the cloves.

Air Fryer: Cook the baguette(s) at 375°F for 4 to 7 minutes.

Meanwhile, heat a medium pot (or large for 4 servings) on medium until hot. Add the butter and diced onion(s). Cook, stirring frequently, 3 to 4 minutes, or until the butter is melted and the onion is slightly softened. Add the flour. Cook, whisking frequently, 30 seconds to 1 minute, or until combined (the mixture will thicken into a paste). Working in batches, slowly add the broth, whisking constantly to incorporate. Cook, whisking constantly, 1 to 2 minutes, or until smooth and no lumps remain.

Add the broccoli florets, cream (shaking the packet before opening), and 1/4 cup of water (or 1/2 cup for 4 servings); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low. Simmer 5 to 6 minutes, or until slightly thickened. Turn off the heat. Stir in the grated cheddar and gouda until melted and thoroughly combined. Serve the finished soup with the garlic toast on the side. Enjoy!