Step 1: Prepare the Bread Bowls : Slice off the top of each loaf and hollow out the center, leaving a 1-inch thick shell. Set aside the tops and inner bread for later use (optional: can toast or cube for croutons).

Step 2: Sauté Aromatics : In a large pot, melt butter over medium heat. Add onion and sauté 3–4 minutes until soft. Add garlic and cook 1 minute until fragrant.

Step 3: Make the Roux : Sprinkle flour over onions and garlic, stirring constantly for 1–2 minutes to form a roux. Slowly whisk in broth and then half-and-half to avoid lumps.

Step 4: Cook Broccoli : Add broccoli florets to the soup. Bring to a simmer and cook for 10–12 minutes until broccoli is tender.

Step 5: Blend (Optional) : For a smoother soup, use an immersion blender to blend partially or fully. If you prefer chunky, skip this step.

Step 6: Add Cheese : Lower heat to medium-low. Gradually stir in cheddar cheese until melted and creamy. Season with salt, pepper, and nutmeg.

Step 7: Serve in Bread Bowls : Ladle hot soup into prepared bread bowls. Serve immediately with the tops of the bread or extra bread on the side.