In a large pot, melt butter over medium heat. Add onion and cook until soft.
Add garlic and cook for 30 seconds until fragrant.
Stir in flour and cook for 1–2 minutes to form a roux.
Slowly whisk in milk and broth until smooth.
Add broccoli and carrots and simmer for 10–15 minutes until tender.
Reduce heat to low and stir in cheddar cheese until melted and creamy.
Season with salt, pepper, and paprika.
Serve warm with bread or in a bread bowl if desired.
Notes
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