Go Back
Welcome to a culinary adventure that marries comfort with creativity: Cheesy Bliss - Creamy Broccoli Cheddar Soup served in warm, crunchy bread bowls. This delightful dish is more than just a meal; it's an experience that brings warmth and joy to any gathering, whether it’s a cozy family dinner or a fun weekend get-together with friends. The rich, velvety soup, bursting with the flavors of fresh broccoli and sharp cheddar, is perfectly complemented by the crunch of a homemade bread bowl. In this article, we will guide you through the entire process of crafting this indulgent recipe, from its intriguing background and health benefits to the step-by-step instructions for preparing both the soup and the bread bowls.

Creamy Broccoli Cheddar Soup Bread Bowls

Indulge in a culinary journey with Cheesy Bliss – Creamy Broccoli Cheddar Soup served in warm, crunchy bread bowls. This comforting dish combines the rich flavors of fresh broccoli and sharp cheddar, making it perfect for family dinners or gatherings with friends. Discover the health benefits of broccoli, learn to make homemade bread bowls, and master the creamy soup recipe with simple step-by-step instructions for a delightful dining experience everyone will love.
Print Recipe Pin Recipe

Ingredients
  

For the Broccoli Cheddar Soup:

4 cups fresh broccoli florets (about 1 large head)

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth (or chicken broth)

1 cup heavy cream

2 cups shredded sharp cheddar cheese

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon paprika (optional for flavor)

1/4 teaspoon nutmeg (optional for warmth)

For the Bread Bowls:

4 large round sourdough bread loaves (about 6-8 inches in diameter)

Olive oil, for brushing

Salt, for seasoning

Instructions
 

Prep the Bread Bowls:

    - Preheat your oven to 375°F (190°C).

      - Cut the tops off the sourdough loaves and scoop out the insides, leaving about 1/2 inch of bread on the sides and bottom. Be sure not to puncture the outer crust. Lightly brush the insides of the bread bowls with olive oil and sprinkle with a pinch of salt.

        - Place the bread bowls upside down on a baking sheet and toast in the oven for 10-15 minutes until slightly golden and crispy. Set aside to cool.

          Make the Soup Base:

            - In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and sauté until it is translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute or until fragrant.

              Cook the Broccoli:

                - Add the vegetable broth to the pot, followed by the broccoli florets. Bring to a boil, then reduce heat to a simmer. Cook for about 10-15 minutes, or until the broccoli is tender.

                  Blend and Add Cream:

                    - Using an immersion blender, blend the soup until smooth, or transfer to a blender in batches. If you prefer a chunky soup, blend just half of it.

                      - Return the blended soup to the pot over low heat. Stir in the heavy cream and mix well. Gradually add the shredded cheddar cheese, stirring continuously until melted and fully incorporated. Season with salt, black pepper, paprika, and nutmeg to taste.

                        Serve:

                          - Ladle the creamy broccoli cheddar soup into the toasted bread bowls. Top with additional shredded cheddar cheese and fresh black pepper, if desired. Serve immediately, allowing your guests to enjoy the bread as they savor the delicious soup.

                            Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings