With the cold weather upon us, what better way to warm up than with a nice hot bowl (or bread bowl) of Broccoli Cheddar Soup. Add more cheese to your liking.
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Bread Bowl Broccoli Cheddar Soup Recipe
With the cold weather upon us, what better way to warm up than with a nice hot bowl (or bread bowl) of Broccoli Cheddar Soup. Add more cheese to your liking.
Easy to make and very tasty. The entire family will love it.Bread Bowl Soup Ingredients
- Unsalted butter
- White onion chopped
- Flour
- Heavy cream
- Chicken broth
- Bay leaves
- Salt and pepper to taste
- 7 - inch Sourdough bread bowls (round loaves)
- Frozen broccoli
- Matchstick cut carrots
- Sharp cheddar cheese
- *For exact amounts, please see recipe card below.
How to Make Cheesy Broccoli Soup
Melt butter in a large pot over medium heat. Saute onion until translucent, about 5 minutes.
Whisk in the flour cooking until the color becomes golden, adding 1 to 2 tablespoons of heavy cream if necessary to keep the flour from burning, about 3 to 4 minutes.
Slowly pour the heavy cream into flour mixture while whisking constantly. Stir chicken stock into the heavy cream mixture. Bring this to a simmer; continuing to cook until the mixture has thickened, about 20 minutes.
Add carrots; simmer until they are tender, about 10 minutes. Add the frozen broccoli and continue to cook for an additional 10 minutes.
Stir grated Cheddar cheese into vegetable mixture until cheese melts.
Season with salt and pepper to taste.
Bread Bowls
Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork
or your fingers, leaving a thick bread shell.
Scoop soup into each bread bowl. Serve as is or top with additional grated cheese.
Bread Bowl Broccoli Cheddar Soup Recipe
With the cold weather upon us, what better way to warm up than with a nice hot bowl (or bread bowl) of Broccoli Cheddar Soup. Add more cheese to your liking.
Ingredients
- 6 tablespoon unsalted butter
- 1 small white onion chopped
- ¼ C flour
- 2 C heavy cream
- 3 C Chicken broth
- 2 Bay leaves
- Salt and pepper to taste
- (4) 7 - inch Sourdough bread bowls (round loaves)
- Bag of Frozen broccoli
- Cup of Matchstick cut carrots
- 2 ½ C grated Sharp cheddar cheese
Instructions
- Melt butter in a large pot over medium heat. Saute onion until translucent, about 5 minutes.
- Whisk in the flour cooking until the color becomes golden, adding 1 to 2 tablespoons of heavy cream if necessary to keep the flour from burning, about 3 to 4 minutes.
- Slowly pour the heavy cream into flour mixture while whisking constantly. Stir chicken stock into the heavy cream mixture. Bring this to a simmer; continuing to cook until the mixture has thickened, about 20 minutes.
- Add carrots; simmer until they are tender, about 10 minutes. Add the frozen broccoli and continue to cook for an additional 10 minutes.
- Stir Cheddar cheese into vegetable mixture until cheese melts.
- Season with salt and pepper to taste.
Bread bowls:
- Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
- Scoop soup into each bread bowl. Serve as is or top with additional grated cheese.
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Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 1350Total Fat 110gSaturated Fat 66gTrans Fat 3gUnsaturated Fat 33gCholesterol 325mgSodium 2047mgCarbohydrates 47gFiber 4gSugar 10gProtein 47g
Nutrition may vary depending on the products used.
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