Broccoli and Cheese Soup Boule


  • 3 tbsp. butter
  • 1/2 small onion, chopped
  • 1/4 C flour
  • 1 C 2% milk
  • 1 C heavy cream
  • 3-4 C low-sodium chicken broth
  • 1/4 tsp. nutmeg
  • 2 bay leaves
  • 1 large carrot, grated or julienned
  • 4 C broccoli florets
  • 8 oz. Velveeta Cheese or Cheddar, cubed into small pieces
  • salt and pepper
  • bread boules, for serving (optional)


  1. Melt the butter over medium heat.  Add onion and cook until tender.  Set aside. 
  2. In a pot over medium heat, whisk flour, milk, and cream until smooth.  (The roux may appear lumpy, but it’s fine).  Add at least 3 cups of chicken stock, whisking all the time, until the roux thins out.  Add nutmeg and bay leaves.  Season with salt and pepper.  Let simmer, uncovered, for 20 minutes.
  3. Add onions, broccoli and carrot to the broth mixture and simmer until tender, about 20 minutes. 
  4. Add cheese to the soup, and whisk until melted.  If the soup is too thick, add the additional cup of stock. 
  5. To prepare bread boules, use a sharp knife to slice the top off, cut a circle into the loaf.  Hollow the bread out with your fingers.  Pour soup into boule and serve.