Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons butter
  • 1 small onion (diced)
  • 1 large carrot (diced)
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 cups low-sodium chicken broth
  • 1/4 teaspoon cayenne (or more to taste)
  • 2 bay leaves
  • 1 large pinch kosher salt and pepper
  • 4 cups broccoli florets
  • 2 cups shredded sharp cheddar cheese (plus more for serving)
  • 2 tablespoons fresh thyme leaves (plus more for serving)
  • small sourdough bread bowls (hollowed out for serving)

Instruction

  • Heat the butter in a large pot over medium heat. When the oil is hot, add the onion and carrot and cook until tender and fragrant, about 7 minutes.
  • Whisk in the flour and cook until golden, about 2 minutes, then gradually whisk in the milk until smooth.
  • Add the broth, broccoli, bay leaves, cayenne, salt and pepper. Bring to a simmer, reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
  • While the soup cooks, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, hollow the bread out of the middle with a fork, leaving a thick shell.
  • Remove the soup from the stove and discard the bay leaves. Puree the soup in batches in a blender or use an immersion blender.
  • Return the soup to the stove and set over low heat. Stir in the cheese until melted. Add the fresh thyme and cook another 2-3 minutes.  If the soup is too thick, add 3/4 cup of water. Ladle the soup into bowls and garnish with addition shredded cheddar.