Description
Creamy Broccoli Cheddar Soup in a Bread Bowl
Ingredients
4 tbsp unsalted butter
1 small onion, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk
1 cup heavy cream
4 cups broccoli florets (small pieces)
2 large carrots, grated
2 cups sharp cheddar cheese, shredded (plus extra for garnish)
Salt and black pepper, to taste
4 small sourdough bread bowls
Directions
Prepare the bread bowls:
Slice off the tops of the sourdough bread bowls and scoop out the centers. Set aside.
Make the soup base:
In a large pot, melt butter over medium heat. Add diced onion and garlic, cooking until softened and fragrant.
Thicken the soup:
Sprinkle in the flour and whisk for 1-2 minutes to make a roux. Gradually add the chicken broth, whisking constantly to prevent lumps.
Add milk and cream:
Slowly stir in the milk and heavy cream. Bring the mixture to a gentle simmer.
Cook the veggies:
Add broccoli florets and grated carrots. Simmer for 15-20 minutes, stirring occasionally, until the broccoli is tender.
Cheesy goodness:
Stir in the shredded cheddar cheese, letting it melt completely. Season with salt and black pepper to taste.
Assemble and serve:
Ladle the warm soup into the hollowed-out bread bowls. Top with extra cheddar cheese and garnish with fresh parsley. Serve immediately!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 430 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect soup every time. First, prep all ingredients: dice the onion, mince the garlic, grate the carrots, cut broccoli into small florets, and shred the cheese from a block for better melting. For the roux, melt butter over medium heat. Add onion and garlic, cooking for 4-5 minutes until translucent. Sprinkle flour over the mixture and whisk continuously for a full 90 seconds to cook out the raw flour taste. This is crucial for flavor. Slowly add broth while whisking vigorously to create a smooth, lump-free base. Once incorporated, slowly whisk in the milk and cream. Bring to a very gentle simmer—do not boil—to prevent curdling.
Serving Suggestions
While the classic bread bowl is fantastic, consider these alternatives. Serve soup in a regular bowl with a side of crusty garlic bread for dipping. For a lighter option, omit the bread bowl and top with crispy bacon bits or toasted almond slivers for crunch. A dollop of sour cream or a sprinkle of smoked paprika can add a beautiful finish. Pair this rich soup with a simple, bright side salad dressed with a lemon vinaigrette to balance the meal.
How-to Summary
Create this comforting soup by first making a butter, onion, and garlic roux with flour. Whisk in broth, milk, and cream to form the base. Simmer broccoli and carrots until tender. Finish by melting in sharp cheddar cheese and seasoning. Serve hot in a hollowed sourdough bread bowl.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but store the soup and bread bowls separately. Reheat soup gently on the stovetop to prevent the dairy from separating. Assemble just before serving to keep the bread from getting soggy.
How can I make this soup vegetarian? Simply use a high-quality vegetable broth instead of chicken broth. Ensure your cheese is made with vegetarian rennet if needed.
My soup is too thin. How can I thicken it? Create a small slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering soup and cook for 2-3 minutes until thickened.
Can I use frozen broccoli? Yes, frozen broccoli florets work well. There’s no need to thaw; add them directly to the simmering soup. You may need to simmer for an extra 2-3 minutes.
What can I do with the leftover bread from the bowls? Tear the scooped-out bread into pieces, toss with olive oil, garlic powder, and salt, then bake at 375°F for 10-15 minutes to make delicious croutons for salads or future soups.
Common Mistakes to Avoid
Avoid these pitfalls for the best results. First, do not use pre-shredded cheese, as it contains anti-caking agents that can make your soup grainy. Always shred your own from a block. Second, never let the soup boil after adding the dairy; a gentle simmer is key to preventing curdling. Third, do not overcook the broccoli; aim for tender-crisp to maintain texture and vibrant color. Finally, season at the end, after the cheese is added, as the cheese and broth contribute saltiness.
Conclusion
This creamy Broccoli Cheddar Soup in a Bread Bowl is the ultimate comfort food, combining a rich, cheesy base with wholesome vegetables in an edible, savory vessel. By following the detailed guide and avoiding common mistakes, you can create a restaurant-quality dish at home. It’s a versatile recipe perfect for a cozy weeknight dinner or for impressing guests. Enjoy the process and the delicious, heartwarming results.