Melt butter in a pot or Dutch oven over medium heat and saute onions, garlic , Italian and creole seasoning for 2-3 minutes or until onions are wilted.
Whisk in the flour and cook for a few minutes until it browns or enough to remove the flour taste.
Reduce heat to medium-low and slowly pour in evaporated milk and stock while stirring well to dissolve the flour in the liquid. Season with mustard powder and give a quick stir. Allow it to thicken for 5-7 minutes while stirring occasionally.
Add in the broccoli florets and let it simmer for 10-15 minutes or until tender.
Then mix in freshly grated cheddar cheese, stir until fully combined.
Throw in some grated carrots, if desired, adjust seasoning with salt and pepper and let it cook through for another 2 minutes. Remove from heat and serve in bread bowls or with bread rolls on the side.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.