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Add the chicken broth, bay leaves, and nutmeg. Season with kosher salt and pepper, then bring the mixture to a simmer. Reduce the heat to medium-low and cook, uncovered, until the soup base has thickened, about 20 minutes.
While the soup simmers, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around.
Add the broccoli and carrot to the simmering broth mixture. Continue to simmer until the vegetables are tender, about 20 minutes. Discard the bay leaves.
Carefully puree the soup in batches in a blender until smooth; expect to still see small flecks of carrot and broccoli. Return the pureed soup to the pot. (Alternatively, use an immersion blender directly in the pot until smooth.)
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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