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In a saucepan, cook the onion and garlic in butter over medium heat until softened, about 4 minutes.
Add the broccoli, chicken broth, and thyme. Bring to a boil over medium-high heat, reduce heat to a simmer and cook uncovered until the broccoli is tender, about 6 minutes.
Add the cream cheese and cook for 2 minutes more to soften.
With a slotted spoon, remove 1 cup of the cooked broccoli, coarsely chop it, and set it aside.
Use an immersion blender to blend the remaining soup.
In a small bowl, whisk the cream and cornstarch.
Bring the soup to a boil and whisk in the cream mixture. Simmer until thickened, about 3-4 minutes.
Remove from heat and stir in 1 ¾ cups of cheddar cheese, parmesan cheese, and the reserved chopped broccoli.
Season with salt and pepper to taste.
Garnish with additional cheese and serve immediately.