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 (or vegetable broth for vegetarian)

1/4 teaspoon cayenne (or more to taste)

2 bay leaves

1 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

Cook Mode Prevent your screen from going dark

Melt butter in a large pot over medium heat. Add onion and carrot, cooking until softened, about 5 minutes.
Stir in flour and cook 1–2 minutes to remove raw taste.
Gradually whisk in milk and chicken broth until smooth.
Add cayenne, bay leaves, salt, and pepper. Bring to a simmer.
Stir in broccoli florets and cook 15 minutes, until broccoli is tender.
Reduce heat to low and remove bay leaves.
Stir in cheddar cheese and thyme until cheese melts and soup is creamy.
Ladle soup into hollowed sourdough bread bowls. Top with extra cheese and thyme, if desired.

Blend part of the soup with an immersion blender for a smoother texture.

Swap chicken broth for vegetable broth to make it vegetarian.

Use heavy cream in place of some milk for extra richness.

Lightly toast bread bowls to prevent sogginess.

Store soup and bread bowls separately for best results.