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1
Preheat the oven to 400 degrees F. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
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2
Add the onion, carrot, celery seeds and garlic and cook, stirring occasionally, until the onion softens, about 3 minutes.
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3
Add 1/3 cup flour, the Worcestershire sauce and hot sauce; cook, stirring occasionally, about 2 minutes.
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4
Add the chicken broth and 2 cups water and bring to a boil.
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5
Reduce the heat to medium low and cook until the vegetables are tender, about 20 minutes.
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6
Meanwhile, toss the bread cubes with 1 tablespoon olive oil on a baking sheet; season with salt and pepper.
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7
Bake until golden and crisp, about 7 minutes; set aside.
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8
Puree the soup in a blender until smooth.
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9
Return to the pot and bring to a boil, then reduce the heat to medium low and simmer 5 minutes.
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10
Toss the cheddar, provolone and the remaining 2 tablespoons flour in a bowl; slowly whisk the cheese mixture into the soup until melted.
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11
Return to the blender and puree until smooth.
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12
Pour back into the pot and bring to a low boil; remove from the heat.
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13
Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat.
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14
Add the beef and cook, stirring occasionally, until browned, about 3 minutes.
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15
Stir in the pepperoncini and parsley and season with salt and pepper.
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16
Ladle the soup into bowls; top with the beef, croutons and more parsley.
