4 cups broccoli florets

2 tablespoons olive oil

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

2 tablespoons unsalted butter

1 small red onion, diced

3 cloves garlic, minced

1 medium carrot, diced

2 tablespoons all-purpose flour (or arrowroot for gluten-free)

1/2 teaspoon smoked paprika

1/2 teaspoon mustard powder

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

3 cups vegetable stock

1/2 cup heavy cream (or full-fat coconut milk for vegan)

1 1/2 cups sharp cheddar cheese, shredded (or dairy-free shreds)

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Preheat oven to 400°F. Spread broccoli florets on a parchment-lined baking sheet. Drizzle with olive oil and season with salt, pepper, garlic powder, oregano, basil, and thyme. Toss to coat. Roast for 10–15 minutes until tender and slightly charred.
In a large pot, melt butter over medium-high heat. Add diced red onion and minced garlic. Sauté for 1–2 minutes until translucent and fragrant.
Add flour, paprika, mustard powder, garlic powder, and black pepper. Stir to form a roux and cook for 1 minute.
Add half of the roasted broccoli and the vegetable stock. Bring to a boil, then reduce heat and simmer for 5 minutes. Blend using an immersion blender or in batches until mostly smooth.
Stir in the cream, remaining broccoli, and carrots. Simmer for another 8–10 minutes until carrots are soft.
Turn off heat and stir in shredded cheddar cheese until fully melted. Taste and adjust seasoning.
Serve warm with crusty bread, croutons, or your favorite toppings.