Step 1

Preheat oven to 400°F. Line a baking sheet with aluminum foil and coat with cooking spray.

Step 2

Place broccoli evenly over pan and drizzle 2 tablespoons olive oil over top. Sprinkle 2 teaspoons kosher salt and 1 teaspoon black pepper and toss broccoli until evenly coated. Roast for 15-20 minutes or until tips of broccoli starts to blacken. Remove from oven and set aside.

Step 3

Melt 2 tablespoons butter and with 1 tablespoon olive oil in a large stockpot. Sauté onion until translucent. Add minced garlic and sauté until fragrant, about 1 minute.

Step 4

Whisk in flour until well combined. Add chicken broth, and thyme. Bring to a low boil then reduce heat to a simmer. Add half-and-half and stir until well blended.

Step 5

Add Parmesan cheese, then slowly add cheddar cheese, ⅓ at a time, stirring to melt into the soup.

Step 6

Stir in broccoli florets, then cover partially for 15-20 minutes. Stir again just prior to serving.