Peel and roughly chop the onion.

Scrub the carrot and cut into smallish pieces.

Smash and peel the garlic cloves.

Wash the broccoli and roughly chop.

Add everything except the broccoli—through the garlic—to a large saucepan; bring to a boil. Reduce heat, cover, and simmer 8-10 minutes or until carrots are tender. Add the broccoli and cook for 3-4 minutes, just until tender but still bright green.

Pour soup into a blender. Remove center piece of blender lid to allow steam to escape; replace lid. Place a clean towel over opening in blender lid to avoid splatters. Blend until smooth, starting on low speed then gradually increasing until high.

Stir in soy creamer and half of the cheese, whisking until smooth. Serve topped with additional sprinkle of cheese.