Coat broccoli in neutral oil and roast in oven for 15-20 min at 400*F before adding to soup.
Sweat down onions and garlic.
Add flour and butter to make a roux, cooking that down.
Add milk, carrots, and heavy cream. Cook on low for about 10 minutes.
Add water or chicken broth.
Add roasted broccoli to the soup.
Add chicken bouillon and seasonings.
Cover and cook for an additional five to 10 minutes.
Add a pinch of nutmeg when adding in the cheddar.
Give it a good stir. Adjust the seasonings to your liking.
