Begin by peeling and dicing one yellow onion, grating a couple of carrots, and mincing a few cloves of garlic. Next, chop the fresh broccoli and cauliflower into bite-sized florets.

In a large pot, melt 1 tablespoon of unsalted butter over medium-high heat for about 1 minute.

Add the diced onion and grated carrots to the pot, sautéing for about 3-4 minutes until tender and translucent. Stir in minced garlic and another 1.5 tablespoons of butter for an additional 1-2 minutes.

Sprinkle in ¼ cup of flour, stirring continuously for 20-30 seconds to cook off the raw taste.

Gradually incorporate 4 cups of low-sodium vegetable or chicken broth while stirring constantly.

Fold in the chopped broccoli and cauliflower, bringing the soup to a gentle simmer for 5-7 minutes.

Add ½ teaspoon each of garlic powder, sea salt, and black pepper to the soup, stirring well.

Remove the pot from heat and stir in 1 cup of heavy cream or half-and-half, gradually adding in 1.5 cups of freshly grated sharp cheddar cheese.

Ladle the warm soup into bowls and garnish with your favorite toppings.