1. Prepare the vegetables
Wash the broccoli and cut it into small, bite-sized florets. Prepare the carrots, onion, and garlic.
2. Sauté the onion and garlic
Melt the butter in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
3. Make the creamy base
Sprinkle the flour over the vegetables and stir continuously for about 1 minute. Slowly pour in the broth while whisking to prevent lumps.
4. Add the milk and cream
Pour in the milk and heavy cream. Stir well and bring the mixture to a gentle simmer.
5. Add the broccoli and carrots
Stir in the broccoli and carrots. Cook for approximately 15–20 minutes, stirring occasionally, until the vegetables are tender but not mushy.
6. Add the seasonings
Stir in the salt, black pepper, paprika, and garlic powder. Taste and adjust the seasoning as needed.
7. Add the cheddar cheese
Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until completely melted and the soup becomes smooth and creamy. Avoid boiling the soup after adding the cheese.
8. Prepare the sourdough bowls
Using a sharp knife, carefully cut a circle from the top of each sourdough loaf. Remove the top and gently hollow out the center, leaving enough bread around the sides and bottom to create a sturdy bowl.
9. Toast the bread bowls
Brush the inside of each bread bowl lightly with olive oil or melted butter. Place them in a preheated 375°F (190°C) oven for about 8–10 minutes. This helps create a slightly crisp interior so the soup doesn’t immediately soak through the bread.
10. Fill and serve
Ladle the hot broccoli cheddar soup into the toasted sourdough bowls. Sprinkle a little extra cheddar on top if desired and serve immediately with the removed bread pieces for dipping.
The combination of creamy cheddar soup, tender broccoli, sweet carrots, and crispy sourdough makes this a perfect cozy homemade meal.
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