Sauté the onion and garlic

• Melt the butter in a large pot over medium heat.
• Add the diced onion and minced garlic and cook until softened and fragrant.

Make the roux and season

• Sprinkle in the flour and stir to coat the vegetables.
• Add the salt, black pepper and garlic powder and stir well.

Add broth and vegetables

• Pour in the chicken broth and stir, scraping the bottom of the pot.
• Add the chopped broccoli and carrots.
• Bring to a simmer and cook until the vegetables are tender.

Add cream and cheese

• Lower the heat and stir in the heavy cream.
• Add the shredded cheddar cheese gradually, stirring until fully melted and smooth.

Serve

• Ladle the soup into bowls and serve hot.