Heat the butter in a pot and stew the garlic and onions for a few minutes.

Take the garlic and onions out and put the flour in, while stirring all the time. Afterwards add the cream and milk and keep stirring until it almost starts boiling.

Put the garlic and onions back in the pot and add the carrots and broccoli. Cook them on low heat for about 20 minutes.

Add all the spices and then the cheddar and white cheese. Cook for another 10 minutes.

Prepare the round breads for serving: cut the tops and scoop some of the inside out.

Pour the soup in the bread cups and serve hot.