Step 1

For the soup: Preheat the oven to 350 degrees F.

Step 2

In a large pot over medium-high heat, cook the bacon until crisp, 8 to 10 minutes; remove to a paper towel-lined plate. Add the onion and cook for 3 to 4 minutes, then sprinkle the flour over the top. Stir to combine, then cook for 1 to 2 minutes. Add the milk, half-and-half, chicken broth, ranch seasoning, broccoli, some salt and a generous amount of pepper. Stir to combine. Cover and reduce the heat to low, then simmer until the broccoli is tender, 20 to 30 minutes.

Step 3

For the boules: Meanwhile, place the boules on a baking sheet. Drizzle generously with olive oil, then sprinkle with the ranch seasoning and Parmesan. Bake until the boules are golden, 10 to 15 minutes, then remove to cool slightly.

Step 4

For the soup: Use an immersion blender to achieve the desired texture of the soup. Add the Cheddar, reserving a little for garnish, then stir until it melts. Taste and adjust the seasonings. Stir in the shredded chicken and thin, if necessary, with more broth.

Step 5

Slice the tops from the boules and hollow them out with your hands. Place the boules on plates and ladle in the soup. Top with the bacon and more Cheddar. Prop the lids against the bowls and use them as the ultimate crouton.