Prep Vegetables: Peel and dice one small yellow onion, shred two large carrots, and mince two cloves of garlic. Chop the broccoli and cauliflower into small florets.

Sauté Base: In a large pot, melt one tablespoon of unsalted butter over medium-high heat. Add diced onion and shredded carrots. Sauté for about 5 minutes until translucent.

Add Garlic: Reduce heat to medium, add minced garlic and another tablespoon of unsalted butter. Cook for 1-2 minutes until fragrant.

Incorporate Flour: Sprinkle in two tablespoons of flour, stirring for 20-30 seconds to create a roux.

Combine Vegetables and Broth: Add chopped broccoli, cauliflower, and four cups of broth. Stir and bring to a gentle boil. Simmer for 10-15 minutes.

Season: Stir in one teaspoon of garlic powder, sea salt, and black pepper to taste. Simmer for another 5 minutes.

Finish: Remove from heat and slowly stir in one cup of heavy cream and two cups of cheddar cheese until melted.