Steps
1. In a medium pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
2. Add the diced carrot and broccoli florets, cooking for about 5 minutes until slightly tender.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and let simmer for 10 minutes until vegetables are soft.
4. Blend the mixture until smooth using an immersion blender or a regular blender. Return to the pot.
5. Stir in the heavy cream and shredded cheddar cheese until melted and well combined. Season with salt and pepper to taste.
6. Cut the top off the bread bowl and hollow it out, reserving some of the bread for dipping.
7. Pour the soup into the bread bowl and serve hot, with extra cheese on top if desired.