In a large pot, heat a splash of oil over medium heat.

Add the chopped onion and minced garlic, cooking until translucent, about 3-4 minutes.

Stir in the broccoli florets and shredded carrots, cooking for an additional 5 minutes.

Add the vegetable broth to the pot and bring it to a simmer.

In a separate bowl, whisk together the flour with a little cream until smooth.

Gradually add this mixture to the pot, stirring continuously to avoid lumps.

Once the soup is thickened, stir in the heavy cream.

Gradually mix in the shredded cheddar cheese, stirring until melted.

Season with salt and pepper to taste.

If you prefer a smoother texture, use an immersion blender until desired consistency is reached.