Broccoli cheddar soup

Prep: grate your carrot, roughly chop broccoli, dice onion, mince garlic, and shred cheese (Note 1).
In a large soup pot over medium heat, melt the butter, add onion and a large pinch of salt, cook 5 min.
Add garlic and saute for 1 min; add flour and mix.
Pour in vegetable broth and increase heat to medium-high, stir and allow to thicken for about 5 min.
Once thickened, add the milk and combine.
Add in carrot and broccoli, bring to a boil; let cook for 10 minutes or until broccoli is tender.
Add in cheese, reserving about 1/4 cup to top the soups.
Season with onion powder and salt & pepper to taste. Top with reserved cheese & some croutons.

Using a block instead of preshredded is key. Preshredded is often coated which either will thicken the soup, or restrict how well the cheese melts.

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