Make the roux. In a pot, melt the butter, add finely chopped garlic, fry a little, and pour the flour to make a paste. This is your thickening soup base.
Continuously whisking, little by little, pour the water, add soft and Taleggio cheeses. Make sure to avoid lumps.
Pour double cream, add vegetable stock cubes, and continuously whisking bring the Taleggio cheese soup to a boil. Let it simmer for 10 more minutes (still whisking!).
Taste the soup, add anything you feel needed and enjoy!