Ingredients

  • 2 bay leaves
  • 4 cups broccoli florets (about 1 head)
  • 1/4 cup butter
  • 1 large carrot, diced
  • 1/4 cup flour
  • 2 cups half-and-half
  • Kosher salt and freshly ground pepper
  • 3 cups low-sodium chicken broth
  • 1/4 teaspoon nutmeg
  • 1 onion, chopped
  • 2 1/2 cups (about 8 ounces) grated sharp white and yellow cheddar cheese, plus more for garnish
  • 7 inches sourdough bread boules (round loaves)

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Melt the butter in a large Dutch oven or pot over medium heat.
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Step 2

  • Add the onion and cook until tender, about 5 minutes.
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  • Length: 5 minutes

Step 3

  • Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth.
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  • Length: 3 minutes

Step 4

  • Add the chicken broth, bay leaves and nutmeg, then season with salt and pepper and bring to a simmer.Reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.Meanwhile, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around.
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  • Length: 20 minutes

Step 5

  • Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
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Step 6

  • Add the broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes.Discard the bay leaves.Puree the soup in batches in a blender until smooth; you'll still have flecks of carrot and broccoli.Return to the pot. (Or puree the soup in the pot with an immersion blender.)
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  • Length: 20 minutes

Step 7

  • Add the cheese to the soup and whisk over medium heat until melted.
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Step 8

  • Add up to 3/4 cup water if the soup is too thick.Ladle into the bread bowls and garnish with cheese.
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