In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 cup of chopped onion and sauté for about 5 minutes until translucent and fragrant.

Add 4 cups of broccoli florets and sauté for an additional 2-3 minutes.

Sprinkle 2 tablespoons of all-purpose flour over the mixture and stir well to combine, cooking for about 1 minute.

Gradually pour in 3 cups of vegetable broth while stirring continuously. Bring to a gentle boil.

Once boiling, reduce heat to low and allow to simmer for 15-20 minutes until broccoli is tender.

Using an immersion blender, puree the soup to your desired consistency.

Stir in 1 cup of heavy cream, followed by 2 cups of shredded cheddar cheese, 1 teaspoon of garlic powder, ½ teaspoon of black pepper, and ¼ teaspoon of cayenne pepper.

Ladle the warm soup into bowls and serve with crusty bread.