Broccoli Cheddar Soup

Chop celery, onion and carrots into 1/4-inch dice. Chop broccoli into 1/4-inch bite-size pieces. Cook the bacon for the topping, crumble and set aside.

In a large soup pot on medium heat add 2 tablespoons of butter. Add in diced carrots, celery and onion, stirring occasionally. Sautee until onions are translucent.

Add in 2 tablespoons of flour, cooking for a minute or two.

Next add in vegetable broth. Bring the mixture to a boil then add in broccoli. Reduce heat to a simmer. Simmer on low until vegetables are tender.

Prepare bread bowls while soup simmers. Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil. I found these bread bowls at my grocery store, if you can't find them you can use any crusty French or sourdough bread you choose. Carefully cut a round hole in the tops of the bread bowls. With your hand pull out pieces of the bread, hollowing out the bowl leaving a 1/2-inch wall. Toast the bread bowls, tops and pieces on the prepared baking sheet for 5-7 minutes. Set aside. Soup is almost ready!

Next add in cream and the cheese leaving just a little bit of the 2 cups of cheese left over for garnishing the tops of the soups. Stir until cheese is melted. Use an emersion blender to thicken the soup and give it that creamy texture that it's known for.

Carefully ladle the soup into the bread bowls. Serve with the toasted bread pieces and lids.

Garnish with some shredded sharp cheddar cheese and bacon bits. Enjoy!