Prep the vegetables by dicing 1 small onion, grating 2 large carrots, and mincing 2-3 cloves of garlic. Chop broccoli and cauliflower into smaller florets.

Melt 1 tablespoon of unsalted butter in a large pot over medium-high heat. Add the diced onion and grated carrots, sauté for 5-7 minutes until tender.

Sprinkle 3 tablespoons of flour over the sautéed vegetables and stir for 20-30 seconds to form a roux.

Stir in the chopped broccoli, cauliflower, and 3 cups of vegetable broth. Bring to a simmer for 10-15 minutes until vegetables are tender.

Remove from heat and stir in ½ cup of heavy cream and 6 oz of grated sharp cheddar until melted.

Serve the soup in warm bowls, optionally topping with croutons or cracked pepper.