Garlic: Preheat the oven to 425 degrees. Slice the top off the head of garlic, exposing most/all of the garlic cloves. Drizzle it with a little olive oil, rotating it so the oil seeps into the crevices. Wrap the garlic in aluminum foil and give it a 10-15 minute head start in the oven while you prep the rest of your veggies.

Sheet pan veggies: place the block of feta in the middle of a sheet pan lined with a baking mat or parchment paper. Arrange the potatoes and broccoli around the feta. Drizzle everything with olive oil and season with salt, pepper, Italian seasoning and red pepper flakes (if using). Use your hands to smoosh everything around and get the veggies well coated with olive oil and seasonings. Roast for 30 minutes, until broccoli and potatoes are golden brown and crisp-tender and garlic cloves are soft and golden.

Blend: set aside a few broccoli florets to top the soup with. Add the broccoli, potatoes and feta to a high-powered blender. Squeeze the garlic cloves out of the peels into the blender. Add the thyme, broth and spinach and blend on high speed for 30-60 seconds until completely smooth and creamy.

Finish it up: taste and season with another pinch of salt and pepper, if needed. Garnish with roasted broccoli florets, cream, a drizzle of olive oil and a squeeze of lemon. Serve with a grilled cheese or big hunk of crusty bread. DIVINE.