Steps
1. In a pot, heat olive oil over medium heat. Sauté the onions and garlic until translucent.
2. Add the diced carrots and broccoli florets, cooking for about 5 minutes until softened.
3. Pour in the vegetable broth and bring to a simmer. Cook for another 10 minutes.
4. Use an immersion blender to puree the soup until smooth (or carefully transfer to a blender).
5. Stir in the heavy cream and shredded cheddar cheese until melted and creamy.
6. Season with salt and pepper to taste.
7. Cut the top off the bread bowl and hollow out the inside.
8. Pour the soup into the bread bowl and serve warm.