Creamy Broccoli Cheddar Soup Bread Bowls

When the chill of winter settles in, nothing warms the soul quite like a steaming bowl of soup. Now, imagine that comforting soup served in a freshly baked bread bowl, the crusty exterior providing a delightful contrast to the creamy interior. This is the essence of Creamy Broccoli Cheddar Soup Bread Bowls—a dish that combines rich flavors, satisfying textures, and an inviting presentation that is sure to impress your family and friends.

Creamy Broccoli Cheddar Soup Bread Bowls

Warm up your winter nights with Creamy Broccoli Cheddar Soup served in freshly baked bread bowls. This comforting dish combines rich, velvety soup with a crusty sourdough bowl, creating a delightful flavor and texture combination. Packed with nutritious broccoli and the creamy goodness of cheddar, it’s a wholesome meal that’s perfect for gatherings or cozy nights in. Gather your loved ones and create lasting memories as you serve this delicious, heartwarming dish.

Print Recipe Pin Recipe

Ingredients

For the Bread Bowls:

4 large round sourdough bread loaves

2 tablespoons olive oil

Salt and pepper to taste

For the Broccoli Cheddar Soup:

4 cups fresh broccoli florets

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

2 cups shredded sharp cheddar cheese

1 cup heavy cream

1 teaspoon Dijon mustard

½ teaspoon paprika

Salt and pepper to taste

2 tablespoons all-purpose flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Bread Bowls:

- Preheat your oven to 375°F (190°C).

- Carefully slice off the top of each sourdough loaf to form a lid. Use your hands or a spoon to hollow out the insides, leaving about half an inch of bread on the sides and bottom. Set aside the removed bread pieces for later use.

- Brush both the exterior and interior of the hollowed loaves with olive oil, then season with salt and pepper.

- Place the bread bowls upside down on a baking sheet and bake for about 10-12 minutes, or until they become lightly crispy and golden.

Make the Broccoli Cheddar Soup:

- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for approximately 3-4 minutes, or until it turns translucent. Include the minced garlic and sauté for an additional minute until fragrant.

- Incorporate the broccoli florets, sautéing for about 5 minutes until they begin to soften.

- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes, or until the broccoli is tender.

- If you desire a thicker soup, combine the flour with a small amount of water to create a slurry, then gradually whisk this into the pot while stirring continuously.

- Using an immersion blender, blend the soup until it reaches a smooth consistency (or carefully transfer to a blender in batches). If you prefer a chunkier texture, blend only half of the soup and leave the rest intact.

- Stir in the heavy cream, Dijon mustard, paprika, and shredded cheddar cheese. Continue stirring over low heat until the cheese is fully melted, creating a creamy soup. Taste and adjust seasoning with salt and pepper.

Assemble the Bread Bowls:

- Carefully ladle the creamy broccoli cheddar soup into each hollowed bread bowl. If desired, sprinkle additional shredded cheese on top and replace the bread lids.

- Garnish with the chopped fresh parsley for a delightful touch of color and flavor.

Serve:

- Serve the bread bowls immediately while they are steaming hot. Encourage your guests to tear off pieces of the bread bowl to savor the soup alongside the delicious bread!

Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4