Coat broccoli in neutral oil and roast in oven for 15-20 minutes at 400°F
Melt butter in a large pot over medium heat
Sauté diced onion and minced garlic cloves until fragrant
Whisk in flour to create a roux
Gradually add water or chicken broth, milk, and heavy cream, stirring constantly
Add shredded carrots, chicken bouillon, garlic powder, onion powder, pepper, and adobo seasoning
Stir in the roasted broccoli
Add nutmeg and stir well
Add shredded cheddar cheese and stir until melted and combined
Simmer until soup reaches desired consistency
Serve hot
