Start by washing your broccoli and cauliflower. Cut them into small florets to ensure they cook evenly.

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they’re fragrant and translucent, about 3-4 minutes.

Add the broccoli and cauliflower florets to the pot and sauté for an additional 5 minutes, allowing them to absorb the flavors from the onion and garlic.

Pour in the vegetable broth, bringing the mixture to a simmer. Cover and let it cook for about 10 minutes or until the veggies are tender.

Once the vegetables are tender, use an immersion blender directly in the pot for a smooth consistency, or transfer to a blender in batches.

Return the blended mixture back to the pot and stir in the heavy cream and cheddar cheese. Season with salt and pepper to taste. Stir until the cheese is melted and everything is well-combined.

Ladle the soup into bowls, and feel free to garnish with your favorite toppings!