Broccoli Cheese Soup in Bread Bowls
There’s something undeniably comforting about a warm bowl of soup, especially when that soup is nestled inside a freshly baked bread bowl. This Broccoli Cheese Soup in Bread Bowls is the epitome of cozy, creamy, and cheesy goodness. The combination of tender broccoli, sharp cheddar, and savory broth creates a dish that will warm your heart and fill your belly. Plus, serving it in a bread bowl makes it all the more special. Whether you’re hosting a dinner party or just looking for a comforting meal after a long day, this recipe is a must-try!
Why You’ll Keep Making It
There are countless reasons to fall in love with this Broccoli Cheese Soup in Bread Bowls. First, it’s incredibly delicious, with a rich and creamy texture that’s paired perfectly with the crunch of the bread. Second, it’s versatile; you can easily customize it by adding your favorite vegetables or proteins. Third, it’s perfect for any occasion—whether you’re enjoying a cozy night in, preparing a meal for family, or impressing guests at a dinner party. Lastly, it’s a fun and interactive meal, as everyone can enjoy scooping out their soup from the bread bowl. Trust me, once you try it, you’ll find yourself making it again and again!
What You’ll Need
- 2 Tbsp unsalted butter
- 1 cup onion, finely diced (from 1 medium onion)
- 2 cups carrots, sliced into thin rings (3 medium)
- 4 cups low sodium chicken broth
- 4 cups broccoli, cut into small florets (2 heads of broccoli)
- 1 tsp garlic powder
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper
- 1/4 tsp thyme
- 3 Tbsp all-purpose flour
- 1/2 cup heavy whipping cream
- 1 tsp Dijon mustard
- 4 oz sharp cheddar cheese, shredded on the large holes of a box grater, plus more to garnish
- 2/3 cup Parmesan cheese, shredded (mild)
Kitchen Gear Checklist
- Large pot: For cooking the soup.
- Wooden spoon: For stirring the ingredients.
- Measuring cups and spoons: To ensure accurate ingredient measurements.
- Box grater: To shred the cheese.
- Oven: For baking the bread bowls.
- Baking sheet: To place the bread bowls on while baking.
Broccoli Cheese Soup in Bread Bowls: Step-by-Step Guide
Step 1: Sauté the Vegetables
In a large pot over medium heat, melt the 2 tablespoons of unsalted butter. Once melted, add the finely diced onion and sliced carrots. Sauté for about 5-7 minutes, or until the vegetables are tender and the onion is translucent. The aroma will fill your kitchen and make your mouth water!
Step 2: Add the Broth and Broccoli
Pour in the 4 cups of low sodium chicken broth and add the broccoli florets. Bring the mixture to a simmer. Let it cook for about 10 minutes, or until the broccoli is tender but still vibrant green.
Step 3: Season the Soup
Stir in the garlic powder, sea salt, black pepper, and thyme. Taste the soup and adjust the seasoning if necessary. You want every spoonful to be bursting with flavor!
Step 4: Thicken the Soup
Sprinkle the 3 tablespoons of all-purpose flour over the soup and stir continuously for about 1 minute. This will help thicken the soup and give it that creamy texture we all love.
Step 5: Add Cream and Cheese
Reduce the heat to low and slowly stir in the 1/2 cup of heavy whipping cream and the 1 teaspoon of Dijon mustard. Then, fold in the shredded sharp cheddar cheese and Parmesan cheese. Stir until the cheese is fully melted and the soup is creamy.
Step 6: Prepare the Bread Bowls
While the soup is simmering, preheat your oven to 375°F (190°C). Take your favorite bread rolls, hollow them out gently to create a bowl, and place them on a baking sheet. Bake them for about 10-15 minutes, or until they are slightly crispy and warm.
Step 7: Serve and Enjoy!
Ladle the warm Broccoli Cheese Soup into the prepared bread bowls. Top with additional shredded cheese for garnish, and serve immediately. Enjoy the delightful experience of dipping the bread into the creamy soup!
Smart Substitutions
- For a vegetarian option, substitute the low sodium chicken broth with vegetable broth.
- If you don’t have heavy whipping cream, you can use half-and-half or coconut cream for a dairy-free version.
- Feel free to add other vegetables like cauliflower, spinach, or even some cooked chicken for extra protein.
- Using a different cheese, like gouda or Monterey jack, can provide a unique twist to the flavor.
What Could Go Wrong
Even the best cooks can run into issues! Here are a few common mishaps and how to avoid them:
- Overcooked Broccoli: Keep an eye on the broccoli while it cooks; you want it tender but not mushy.
- Too Thick or Thin: If your soup is too thick, add a bit more broth or cream. If it’s too thin, let it simmer a bit longer to reduce.
- Cheese Clumping: Make sure to add the cheese on low heat to prevent it from clumping or becoming greasy.
- Stale Bread Bowls: Use fresh bread rolls for the best flavor and texture. Stale bread won’t hold up well.
Shelf Life & Storage
This Broccoli Cheese Soup in Bread Bowls is best enjoyed fresh, but if you have leftovers, they can be stored! Here’s how:
- Store the soup separately from the bread bowls in an airtight container in the refrigerator for up to 3 days.
- The bread bowls can be kept at room temperature for a day but are best consumed on the day they are made.
- Reheat the soup on the stove over low heat, adding a splash of broth or cream if it thickens too much.
Helpful Q&A
Can I make this soup ahead of time?
Absolutely! You can prepare the soup a day in advance, just store it in the refrigerator. Reheat it gently before serving in the bread bowls.
Can I freeze the broccoli cheese soup?
Yes, the soup can be frozen for up to 3 months. However, the texture may change slightly after thawing. It’s best to freeze without the bread bowls.
What type of bread works best for bread bowls?
Round sourdough or artisan bread rolls are perfect for making bread bowls, as they are sturdy and have great flavor.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used. Just make sure to thaw and drain any excess water before adding it to the soup.
More Recipes You’ll Love
Make It Tonight
Now that you have all the details for this Broccoli Cheese Soup in Bread Bowls, what are you waiting for? Gather your ingredients and start cooking! This recipe is not only simple but also a fun way to enjoy a classic dish. Your taste buds will thank you, and your family and friends will be begging for seconds. So grab your pots, preheat that oven, and get ready to create a dish that’s sure to become a favorite in your home! Enjoy the process, and happy cooking!
Share on Pinterest
Broccoli Cheese Soup in Bread Bowls
Ingredients
Equipment
Method
- In a large pot over medium heat, melt the 2 tablespoons of unsalted butter. Add the finely diced onion and sliced carrots. Sauté for about 5-7 minutes until tender and translucent.
- Pour in the 4 cups of low sodium chicken broth and add the broccoli florets. Bring to a simmer and cook for about 10 minutes until broccoli is tender but vibrant green.
- Stir in the garlic powder, sea salt, black pepper, and thyme. Adjust seasoning to taste.
- Sprinkle the 3 tablespoons of all-purpose flour over the soup and stir continuously for about 1 minute to thicken.
- Reduce heat to low and stir in the 1/2 cup of heavy whipping cream and 1 teaspoon of Dijon mustard. Fold in the cheeses until melted and creamy.
- Preheat your oven to 375°F (190°C). Hollow out bread rolls and place on a baking sheet. Bake for about 10-15 minutes until crispy and warm.
- Ladle the soup into the bread bowls, garnish with additional cheese, and serve immediately.
Notes
- For a vegetarian option, use vegetable broth instead of chicken broth.
- Substitute heavy cream with half-and-half or coconut cream for a lighter version.
- Store soup separately from bread bowls for optimal freshness.
