Roasted Broccoli-Cheese Soup

Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a silicone mat.

Toss broccoli and olive oil together in a bowl. Transfer to the prepared baking pan. Sprinkle 1/2 of the minced garlic over top.

Roast in the oven until broccoli is tender, 15 to 20 minutes, tossing occasionally.

Meanwhile, combine remaining garlic and onions in a food processor; pulse until onion is chopped. Change to the shredding disc and grate carrots into the bowl.

Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion-carrot mixture to the skillet and saute until tender, 5 to 7 minutes. Remove to a plate.

Add remaining 4 tablespoons butter to the same skillet. When melted, slowly stir in flour. Slowly stir in half-and-half, then stir in chicken broth. Simmer until thickened, 10 to 15 minutes.

Slowly drop in Cheddar cheese; add cooked vegetables and roasted broccoli; simmer for 5 minutes.