Preheat oven to 350°F.
To make the bread bowls: cut a circle into the top of each roll, then remove the bread from inside the circle, using your fingers to hollow out the inside of the roll. You should have six individual “bread bowls,” with the bottoms still intact.
Arrange the bread bowls on a baking sheet, brush with olive oil, and bake for 5-10 minutes or until golden and lightly toasted. Remove from oven and set aside until soup is ready to serve.
In a large pot, melt butter over medium heat. Add onion and garlic. Cook until onion is tender and almost transparent.
Add milk, cream and chicken broth. Add carrots and broccoli. Bring to a boil, reduce heat and let simmer for 15-20 minutes until carrots and broccoli are tender. Puree about 3/4 of soup in batches in a blender until somewhat smooth. Return back to the pot. Alternatively, you can use an immersion blender in the pot.
In a small bowl, whisk together cornstarch and water until smooth. Add mixture into the soup pot and stir to distribute. Bring soup to a boil. Remove from heat.
Add shredded cheese to soup and stir until melted. Season soup with salt and pepper.
Ladle soup into bread bowls. Garnish with additional cheese. Enjoy!
Recipe adapted from: www.thelittleepicurean.com