Broccoli and Cheese Soup Recipe

Picture this: a chilly evening, a warm kitchen filled with the aroma of freshly baked bread and creamy soup. Nothing screams comfort like a hearty bowl of soup, and when that soup is served in an edible bread bowl, it elevates the experience to a whole new level. This creamy broccoli and cheese soup is not only rich in flavor but also beautifully presented. It’s perfect for impressing guests or simply indulging yourself. Plus, the bread bowls add a rustic, cozy vibe, making it an ideal dish for family dinners or small gatherings.

In this recipe, you’ll learn how to make the perfect creamy broccoli and cheese soup and how to hollow out crusty bread rolls to turn them into edible bowls. The end result is a visually stunning and utterly delicious dish that will have everyone asking for seconds.

Preparation Time

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Serves: 4

Ingredients

For the Soup:

• 2 cups fresh broccoli florets (chopped)
• 2 tablespoons unsalted butter
• 1 medium onion (finely diced)
• 2 garlic cloves (minced)
• 2 tablespoons all-purpose flour
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 cup milk
• 2 cups sharp cheddar cheese (grated)
• Salt and pepper to taste
• A pinch of nutmeg (optional)

For the Bread Bowls:

• 4 small round crusty bread rolls (sourdough or any sturdy bread)
• Olive oil (optional, for brushing)

Instructions

Step 1: Prepare the Bread Bowls

1. Preheat your oven to 350°F (175°C).
2. Slice off the top of each bread roll and set aside. Using a small knife, hollow out the inside of the bread, leaving about half an inch of crust all around. Save the removed bread for making croutons or breadcrumbs.
3. Brush the inside of the bread bowls with olive oil (optional) to make them crispier. Place them on a baking sheet and bake for 10 minutes. This step helps the bread bowls maintain their structure when filled with soup.

Step 2: Make the Soup Base

1. In a large pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for 1–2 minutes to eliminate the raw flour taste.
3. Gradually pour in the chicken or vegetable broth while whisking to avoid lumps. Bring the mixture to a simmer.

Step 3: Add the Broccoli and Dairy

1. Add the chopped broccoli florets to the pot. Simmer for 10–12 minutes, or until the broccoli is tender.
2. Stir in the heavy cream and milk, and let the soup heat through (do not boil).

Step 4: Add the Cheese and Seasonings

1. Reduce the heat to low. Slowly add the grated cheddar cheese, one handful at a time, stirring until fully melted and smooth.
2. Season the soup with salt, pepper, and a pinch of nutmeg if desired. Taste and adjust the seasoning as needed.

Step 5: Assemble and Serve

1. Carefully ladle the hot soup into the prepared bread bowls. Garnish with extra shredded cheese or steamed broccoli florets for a beautiful presentation.
2. Serve immediately while the bread is still crisp and the soup is warm.

Tips for Success

• Use freshly grated cheese instead of pre-shredded for a smoother soup. Pre-shredded cheese often contains additives that can affect the texture.
• If you prefer a thicker soup, you can blend a portion of the soup with an immersion blender before adding the cheese.
• To make this dish vegetarian, simply use vegetable broth instead of chicken broth.

Creamy Broccoli and Cheese Soup in Bread Bowls is more than just a dish; it’s an experience. The richness of the cheese paired with the earthy taste of broccoli creates a perfect harmony of flavors, while the bread bowls add a unique and satisfying touch. This recipe is versatile enough for both weeknight dinners and special occasions.

Try it out, and watch how it becomes a family favorite! The combination of creamy soup and crusty bread is guaranteed to warm both your heart and your taste buds.