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Sauté the onions and carrots in melted butter, add in garlic once they are soft. Cook for 2 minutes and then add in flour, toss until flour absorbs and cook another minute.
Add in chicken broth and bring to a boil. Once boiled, lower the heat and add in chopped broccoli. Cook covered until broccoli is tender, about 5-7 minutes.
Once broccoli is tender, add in heavy cream. Partially blend the soup with an immersion blender to get a creamy consistency with some whole pieces of broccoli.
Add the cheddar and parmesan cheeses and stir until melted.
Prepare the Red Lobster biscuits according to the box instructions.
Dollop the biscuit dough into the soup, place the lid on the pot and cook on low to medium heat for about 15 minutes.