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Creamy Broccoli Cheddar Soup in a Bread Bowl

This creamy broccoli cheddar soup served in a freshly baked bread bowl is pure comfort food, perfect for chilly nights and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 900
Ingredients Method Notes

Ingredients
  

For the Soup
  • 4 cups broccoli florets
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream Can be substituted with half-and-half for a lighter version.
  • 2 cups shredded cheddar cheese Using sharp cheddar or a mix with gruyere can add extra depth.
  • Salt to taste
  • Pepper to taste
For the Bread Bowls
  • 4 bread bowls Hollowed out carefully to hold the soup.

Method
 

Preparation
  1. In a large pot, start by sautéing the diced onion and minced garlic over medium heat. Stir occasionally until the onion is translucent and fragrant, about 5 minutes.
  2. Add the broccoli florets and vegetable broth into the pot. Increase the heat to bring it all to a boil.
  3. Reduce the heat and let it simmer for about 10 minutes, until the broccoli is tender.
  4. Using an immersion blender, carefully puree the soup until you achieve a smooth consistency.
  5. Return the soup to low heat and stir in the heavy cream and shredded cheddar cheese until melted and well combined.
  6. Taste the soup and add salt and pepper as needed.
  7. While the soup is simmering, hollow out each bread bowl, leaving a bit of crust intact.
  8. Ladle the creamy broccoli cheddar soup into each hollowed-out bread bowl and serve immediately.

Notes

This soup can be stored in the refrigerator for 3-4 days or frozen for 2-3 months. It's best served hot, alongside a simple salad or garlic bread.