Description
Broccoli Cheddar Soup in a Bread Bowl
Ingredients
4 cups broccoli florets, chopped
2 cups shredded cheddar cheese (plus extra for topping)
1/2 cup onion, finely diced
2 cloves garlic, minced
4 tbsp butter
4 tbsp all-purpose flour
2 cups low-sodium vegetable or chicken broth
2 cups whole milk or half-and-half
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg (optional)
2 large bread bowls
Directions
Sauté Veggies: Melt butter in a large pot over medium heat. Add the onion and garlic; sauté for 3–4 minutes until soft and fragrant.
Make the Roux: Sprinkle the flour over the onion mixture and whisk constantly for 1–2 minutes to cook out the raw flour taste.
Add Broth & Milk: Gradually whisk in the broth and milk, stirring until smooth. Bring the mixture to a gentle simmer and let it thicken.
Cook the Broccoli: Add the chopped broccoli, salt, pepper, and nutmeg (if using). Simmer for 8–10 minutes until the broccoli is tender.
Melt the Cheese: Stir in the shredded cheddar cheese until fully melted and creamy. Adjust seasoning if needed.
Serve in Bread Bowls: Cut the tops off the bread bowls and hollow out the center. Ladle the hot soup into the bread bowls, sprinkle with extra cheese, and garnish with fresh parsley.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 bread bowls
Calories: 550 kcal per serving
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Step-by-Step Guide
Follow this detailed guide for perfect soup consistency and flavor. First, ensure all ingredients are prepped. Melt the butter in a heavy-bottomed pot over medium heat. Add the diced onion and minced garlic, sautéing until translucent. Do not let the garlic brown. Next, create the roux by sprinkling the flour over the cooked aromatics. Whisk continuously for a full 90 seconds to cook the flour, which prevents a pasty taste. Slowly pour in the broth and milk while whisking vigorously to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it noticeably thickens. Add the broccoli florets and seasonings, then reduce heat slightly. Simmer until the broccoli is fork-tender but still bright green. Remove the pot from the heat before adding the shredded cheese. Stir in the cheese in batches until fully melted and smooth. This off-heat method prevents the cheese from becoming grainy.
Serving Suggestions
While the classic bread bowl is perfect, consider these alternatives. For a lighter option, serve the soup in a regular bowl with a side of crusty garlic bread or pretzel rolls. Top with extra shredded cheddar, crispy bacon bits, croutons, or a sprinkle of smoked paprika. For a complete meal, pair with a simple side salad dressed with a tangy vinaigrette to cut through the soup’s richness. This soup also makes an excellent starter for a larger holiday or dinner party menu.
How-to Summary
In summary: Sauté onions and garlic in butter. Make a roux with flour. Whisk in broth and milk to create a base. Simmer to thicken. Add broccoli and seasonings until tender. Off the heat, stir in cheddar cheese until melted. Serve in hollowed bread bowls.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but with caution. Prepare the soup completely, but consider adding the broccoli in the final reheat to prevent overcooking. Store cooled soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid separating.
How can I make this soup gluten-free? Substitute the all-purpose flour with an equal amount of a gluten-free flour blend or cornstarch. For cornstarch, make a slurry with a little cold broth before whisking it into the simmering soup.
Why did my cheese turn grainy or separate? This happens if the soup is too hot when the cheese is added or if it’s boiled after adding cheese. Always remove the pot from the heat and add the cheese gradually. Using pre-shredded cheese, which contains anti-caking agents, can also contribute to a less smooth melt.
Can I use frozen broccoli? Absolutely. No need to thaw; add the frozen florets directly to the simmering soup. You may need to add 1-2 extra minutes of cooking time.
How do I make the soup thicker or thinner? For a thicker soup, simmer longer to reduce or create a slurry with an extra tablespoon of flour and cold milk. For a thinner soup, simply add more broth or milk until your desired consistency is reached.
Common Mistakes to Avoid
- Boiling after adding cheese: This is the top mistake, causing the fat to separate and creating a grainy texture. Always melt cheese off the heat.
- Undercooking the roux: Not cooking the flour with the butter for at least a minute leaves a raw, unpleasant flour taste in the final soup.
- Overcooking the broccoli: Simmer just until tender. Overcooked broccoli becomes mushy and loses its vibrant color.
- Using pre-shredded cheese exclusively: While convenient, block cheese you shred yourself melts more smoothly and creamily.
- Adding all liquid at once: Pouring broth and milk in gradually while whisking is crucial for a lump-free, velvety base.
Conclusion
This Broccoli Cheddar Soup in a Bread Bowl is the ultimate comfort food, combining a creamy, cheesy texture with wholesome broccoli in an edible, delicious vessel. By following the step-by-step guide and heeding the common mistakes, you can create a restaurant-quality dish at home in about 35 minutes. It’s a versatile recipe perfect for a cozy weeknight dinner or for impressing guests. Don’t forget to experiment with the serving suggestions to make it your own. Enjoy this warm, satisfying classic.