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Creamy Broccoli Cheddar Soup in Crisp Bread Bowls

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A cozy and comforting creamy broccoli cheddar soup served in crisp sourdough bread bowls, perfect for chilly evenings and easy weeknight meals.

Ingredients

Scale
  • 4 cups fresh broccoli florets, chopped
  • 2 cups sharp cheddar cheese, shredded
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth (low sodium preferred)
  • 2 cups whole milk or half-and-half
  • Salt and freshly ground black pepper, to taste
  • 1 large round loaf of sourdough or boule bread
  • Optional: pinch of nutmeg or smoked paprika

Instructions

  1. Preheat oven to 375°F (190°C). Cut the top off the sourdough loaf about 1.5 inches from the top. Hollow out the inside, leaving about a 1-inch thick shell. Butter the inside lightly and place on a baking sheet. Toast for 10-15 minutes until crisp and golden.
  2. In a large pot or Dutch oven, melt 4 tablespoons of unsalted butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  3. Sprinkle flour over the onions and garlic. Whisk constantly for about 2 minutes until bubbly but not browned to cook out the raw flour taste.
  4. Slowly whisk in broth and milk, stirring continuously until smooth. Add chopped broccoli florets. Increase heat to medium-high and bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until broccoli is tender and soup thickens slightly.
  5. Optional: Use an immersion blender to puree half the soup in the pot, leaving some broccoli chunks for texture. Alternatively, blend half the soup in batches in a blender and return to pot.
  6. Lower heat to medium-low and stir in shredded cheddar cheese in batches, allowing it to melt fully before adding more. Season with salt, pepper, and optional nutmeg or smoked paprika. Avoid boiling after adding cheese to prevent curdling.
  7. Ladle hot soup into the crisp bread bowls just before serving. Garnish with extra shredded cheese or fresh herbs if desired.

Notes

[‘Toast bread bowls to prevent sogginess and brush inside with butter for moisture barrier.’, ‘Use sharp cheddar for best flavor and melt.’, ‘Control heat when adding cheese to avoid curdling.’, ‘Partially blend soup for creamy texture with broccoli chunks.’, ‘Save hollowed bread for breadcrumbs or croutons.’, ‘Soup can be made ahead and reheated gently; fill bread bowls just before serving.’, ‘Frozen broccoli can be used if thawed and drained well.’]

Nutrition

Keywords: broccoli cheddar soup, bread bowls, creamy soup, comfort food, sourdough bread, easy soup recipe, cheesy soup

Find it online: https://elvafood.com/creamy-broccoli-cheddar-soup-in-crisp-bread-bowls-easy-homemade-recipe/