Broccoli Cheddar Soup Bread Bowls

$- 1 large head of fresh broccoli, chopped into small florets - 1 cup of sharp cheddar cheese, shredded - 1 medium-sized onion, diced finely - 2 cloves of garlic, minced - 4 cups of vegetable broth - 1 cup of heavy cream - 4 tablespoons of unsalted butter - 1/4 cup of all-purpose flour - Salt and freshly ground pepper to taste - 4 large sourdough bread bowls - Fresh chives or parsley, chopped, for garnish When I make broccoli cheddar soup bread bowls, I focus on fresh ingredients. I love using a large head of broccoli. It gives the soup a bright color and great flavor. Sharp cheddar cheese makes the soup creamy and rich. The onion and garlic add a nice base. For the liquids, vegetable broth is key. It adds depth without overpowering the other flavors. Heavy cream brings a velvety touch, making the soup feel indulgent. In addition to these, I always have unsalted butter on hand. It helps sauté the onion and garlic perfectly. All-purpose flour thickens the soup, giving it the right texture. I season with salt and pepper to taste, enhancing all the flavors. Finally, sourdough bread bowls are a fun way to serve this soup. They hold the soup well and add a delightful crunch. Don't forget fresh herbs like chives or parsley for a pop of color and flavor! - Sautéing Onion and Garlic Start by melting the unsalted butter in a large pot over medium heat. Once melted, add the diced onion and minced garlic. Sauté for about 3-4 minutes. Stir occasionally until the onion turns translucent and smells great. This step builds the base flavor for the soup. - Adding Broccoli and Flour Next, add the chopped broccoli to the pot. Sauté the broccoli for another 5 minutes. This softens the broccoli and allows it to soak up the flavors. Now, sprinkle the all-purpose flour over the veggies. Stir well to coat everything. Cook for 1-2 more minutes to remove any raw flour taste. - Pouring in Vegetable Broth Gradually pour in the vegetable broth while stirring. This helps avoid lumps in your soup. Bring the mixture to a gentle simmer. Let it cook for about 10 minutes, or until the broccoli is fork-tender. - Blending the Soup Carefully remove the pot from the heat. If you have an immersion blender, use it to puree the soup right in the pot. If not, transfer the soup to a regular blender in batches. Be careful with hot liquid as it can splatter. - Stirring in Cream and Cheese Return the pot to low heat. Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts and the soup is creamy. Taste and add salt and pepper to your liking. - Preparing the Bread Bowls While the soup simmers, prepare the sourdough bread bowls. Cut the tops off the bread bowls and scoop out the insides. Leave enough bread on the sides and bottom to hold the soup. Carefully ladle the hot broccoli cheddar soup into each bread bowl. Fill them generously. For a pretty touch, garnish with chopped chives or parsley. Enjoy your warm, cozy dish! To make your soup smooth, use an immersion blender. This tool lets you blend right in the pot. It saves time and is less messy. If you use a regular blender, be careful with hot soup. Blend in small batches to prevent spills. Adjust the soup's thickness by adding cream for a richer taste. If it's too thick, mix in more broth. For a thinner soup, add a little water. To boost flavor, try adding a pinch of nutmeg or a dash of cayenne. These spices add warmth and depth. You can also mix in some fresh lemon juice for brightness. For cheese, sharp cheddar is classic, but feel free to experiment. Try Gruyère for nuttiness or mozzarella for a stretchier texture. Each cheese brings its own twist to the soup. When preparing the bread bowls, cut off the tops carefully. Use a serrated knife for clean cuts. Scoop out the insides gently, leaving enough bread for strength. Make sure the walls are thick enough to hold the soup but not too thick. You want a nice balance. This prevents leaks and ensures a good eating experience. Enjoy the warm, cheesy soup in a fresh bread bowl! {{image_4}} You can switch up the cheese for fun. Gouda gives a nice, smoky flavor. It melts well and adds creaminess. Parmesan can offer a salty bite. It works great as a topping too. Mixing cheeses can enhance the taste. Try a blend of sharp cheddar and Gouda for depth. Feel free to add more veggies to the soup. Carrots add a sweet touch and nice color. Simply chop them small and sauté them with the onions. Cauliflower can give a creamy texture like broccoli. Just cut it into small pieces and cook until tender. Mixing in these veggies makes the soup more colorful and tasty. The bread bowl is key to this dish. You can use rye bread for a hearty flavor. It pairs well with the soup. Whole wheat bread adds nutrition and a nutty taste. Make sure the bread bowls are thick enough to hold the soup. This way, they won’t get soggy too quickly. To keep leftover soup fresh, store it in an airtight container. Let the soup cool first. I recommend using glass containers for easy reheating. Place the soup in the fridge if you plan to eat it within three days. If you want to save soup for longer, freezing is a great choice. Pour the cooled soup into freezer-safe bags or containers. Leave some space for expansion as it freezes. You can freeze the soup for up to three months. Just label the bags with the date. When you’re ready to enjoy your soup again, reheat it gently. Use a pot on low heat to avoid burning. Stir occasionally to keep the texture smooth. If the soup is too thick after freezing, add a bit of broth or cream. Heat until it’s hot, but not boiling. Enjoy! Yes, you can make broccoli cheddar soup in advance. Store it in an airtight container in the fridge for up to three days. When you reheat, add a splash of cream to restore creaminess. This method saves time on busy days. If you want to switch things up, try different breads. You can use whole wheat or rye bread bowls. They add a nice flavor. Another option is to use a crusty baguette. Just ensure it can hold the soup well. This recipe is not gluten-free due to the all-purpose flour. To make it gluten-free, use gluten-free flour instead. Check the bread you choose, too. Some brands offer gluten-free bread bowls that work great. To make this recipe vegetarian, use vegetable broth instead of chicken broth. The rest of the ingredients are already vegetarian. You can enjoy a rich and creamy soup that still tastes fantastic. Great sides for broccoli cheddar soup include simple green salads or roasted vegetables. You can also serve it with a light sandwich. These sides add balance and freshness to your meal. You've now learned all about making delicious broccoli cheddar soup in bread bowls. We covered key ingredients like broccoli, cheeses, and spices. I shared step-by-step instructions to help you prepare the base, create the soup, and finalize your dish. You also got tips for texture, flavor, and variations to keep meals exciting. This soup offers comfort and taste for everyone. Enjoy creating your own unique version and share it with friends and family!$

Broccoli Cheddar Soup Bread Bowls

Warm up with a delicious homemade Broccoli Cheddar Soup Bread Bowl that combines fresh flavors and comfort! This easy recipe showcases creamy soup made with tender broccoli, sharp cheddar, and fragrant onions, all served in crunchy sourdough bowls. Perfect for cozy days, this dish is a real crowd-pleaser. Click through to explore the full recipe and elevate your mealtime experience!

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Ingredients

1 large head of fresh broccoli, chopped into small florets

1 cup of sharp cheddar cheese, shredded

1 medium-sized onion, diced finely

2 cloves of garlic, minced

4 cups of vegetable broth

1 cup of heavy cream

4 tablespoons of unsalted butter

1/4 cup of all-purpose flour

Salt and freshly ground pepper to taste

4 large sourdough bread bowls

Fresh chives or parsley, chopped, for garnish

Instructions

Begin by melting the unsalted butter in a large pot over medium heat. Once melted, add the diced onion and minced garlic. Sauté for about 3-4 minutes, stirring occasionally, until the onion becomes translucent and aromatic.

Next, add the chopped broccoli to the pot. Sauté the broccoli for another 5 minutes, allowing it to soften slightly and pick up flavor from the onion and garlic.

Sprinkle the all-purpose flour over the vegetable mixture and stir well to fully coat the veggies. Continue cooking for 1-2 minutes to remove the raw flour taste, stirring constantly.

Gradually pour in the vegetable broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer and allow it to cook for approximately 10 minutes or until the broccoli is fork-tender.

Carefully remove the pot from the heat. If using an immersion blender, puree the soup to your desired smoothness right in the pot. If you prefer a regular blender, transfer the soup in batches, being cautious of the hot liquid.

Return the pot to low heat, and stir in the heavy cream and shredded cheddar cheese. Mix until the cheese has melted completely and the soup is creamy. Season with salt and freshly ground pepper to your liking.

While the soup is simmering, prepare the sourdough bread bowls. Cut the tops off the bread bowls and scoop out the insides, leaving enough bread on the sides and bottom to hold the soup without leaking.

Carefully ladle the piping hot broccoli cheddar soup into each bread bowl, generously filling them to the brim.

For a finishing touch, garnish each bowl with freshly chopped chives or parsley for a burst of color and flavor. Serve the bread tops alongside the bowls for a delightful dipping experience.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

- Presentation Tips: Arrange the filled bread bowls on a rustic wooden board or a vibrant plate. Place the scooped-out bread pieces around the bowls for easy dipping and a charming visual appeal. Enjoy!