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For this tasty cheddar broccoli soup, you need fresh and bright ingredients. Here’s what to gather: - 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 3 cups sharp cheddar cheese, shredded These fresh ingredients bring out the best flavor and texture in your soup. You’ll also need some common pantry items for this recipe. Make sure you have: - 3 tablespoons all-purpose flour - 2 tablespoons olive oil - 1 teaspoon mustard powder - 1/2 teaspoon paprika - Salt and pepper to taste These staples help thicken the soup and add depth to the flavor. To make your meal even better, consider these fun garnishes and tips: - Fresh parsley for garnish (optional) - 4 large bread bowls (sourdough or rustic bread) When preparing the bread bowls, cut the tops off and hollow them out. Leave about an inch of bread around the edge. This keeps the soup from leaking out. Enjoy your delicious soup served in warm bread! {{ingredient_image_1}} First, gather all your ingredients. You will need: - 4 cups fresh broccoli florets - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 3 cups sharp cheddar cheese, shredded - 3 tablespoons all-purpose flour - 2 tablespoons olive oil - 1 teaspoon mustard powder - 1/2 teaspoon paprika - Salt and pepper to taste - 4 large bread bowls (sourdough or rustic bread) - Fresh parsley for garnish (optional) Wash the broccoli and cut it into small florets. Dice the onion and mince the garlic. This helps them cook quickly and blend well into the soup. Heat a large pot over medium heat. Add the olive oil, then the diced onion. Sauté for about 5 minutes, until the onion is soft and clear. Next, add the minced garlic and cook for another 1-2 minutes. You want to smell the garlic but not burn it. Now, stir in the broccoli florets, vegetable broth, and mustard powder. Bring this mix to a boil. Once boiling, lower the heat and let it simmer for about 15 minutes. The broccoli should be tender now. To thicken the soup, sprinkle the flour over the mix. Stir for 2-3 minutes. This stops lumps from forming. After that, use an immersion blender to blend the soup until smooth. If you don’t have one, you can use a regular blender. Just be careful with the hot soup! Put the blended soup back on medium heat. Stir in the heavy cream and shredded cheddar cheese. Keep stirring until the cheese melts and the soup is creamy. Season it with paprika, salt, and pepper to your liking. While the soup heats, prepare the bread bowls. Cut the top quarter off each bread bowl. Hollow out the insides, leaving about an inch of bread around the edges. This makes a nice bowl for your soup. Now, ladle the hot cheddar broccoli soup into each bread bowl. If you want, garnish with fresh parsley for a pop of color. Serve the bowls warm and enjoy this tasty meal! To get a creamy soup, blend it well. Use an immersion blender for smoothness. If you want a thicker soup, add a bit more flour. Always stir while adding flour. This keeps lumps away. If you like some chunks, blend only half the soup. This gives a nice mix of smooth and chunky. Pick sourdough or rustic bread for best results. These hold soup well. Cut off the top and scoop out the insides. Leave about an inch of bread on the sides. This helps prevent leaks. Toast the insides lightly for added flavor. You can even brush them with olive oil before toasting. Store leftover soup in airtight containers. It keeps well in the fridge for up to three days. To reheat, warm it gently on the stove. Stir often to keep it from sticking. Add a splash of cream if it seems too thick. Avoid microwaving if you can; it can change the texture. Pro Tips Use Fresh Broccoli: Fresh broccoli florets provide the best flavor and texture. If using frozen, adjust cooking time accordingly as they are pre-cooked. Adjust Cheese for Flavor: You can mix different types of cheese such as Gruyère or Monterey Jack with cheddar for a unique flavor profile. Hollow Bread Bowls Correctly: Be careful not to remove too much bread from the bowls. Leave enough to hold the soup without leaking. Garnish for Presentation: A sprinkle of paprika and fresh parsley not only adds visual appeal but also enhances the flavor of the soup. {{image_2}} You can easily enhance your cheddar broccoli soup with chicken or bacon. For chicken, try using shredded rotisserie chicken for a quick fix. Just add it in during the last few minutes of cooking. This gives the soup a hearty feel. If you love bacon, crisp it up in a pan first. Then, crumble it on top as a tasty garnish. Both options add flavor and protein, making the meal more filling. To make this soup vegan or dairy-free, swap a few key ingredients. Use coconut cream or cashew cream instead of heavy cream. For the cheese, look for plant-based cheese alternatives. Vegetable broth works perfectly as a base. You can also add nutritional yeast for a cheesy flavor. These changes keep the soup rich while fitting a vegan diet. Boost the flavor of your soup with herbs and spices. Fresh thyme or rosemary adds depth. You can also try a pinch of cayenne pepper for a kick. Other options include a sprinkle of garlic powder or onion powder for extra warmth. Don't forget, a dash of lemon juice brightens the flavors too. Experiment with these additions for a unique taste. To store leftover cheddar broccoli soup, first let it cool. Place the soup in an airtight container. Store it in the fridge for up to three days. If you have leftover bread bowls, keep them in a separate container. This keeps the bread fresh and prevents it from getting soggy. You can freeze the soup for later use. Allow it to cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top for expansion. The soup can last up to three months in the freezer. Avoid freezing the bread bowls, as they will lose their texture when thawed. Instead, eat them fresh or store them in the fridge for a day or two. Check for signs of spoilage before eating leftovers. If the soup has an off smell, discard it. Look for any mold on the surface. If the texture seems strange or the color has changed, it’s best to throw it away. Always trust your senses; if it seems off, don’t eat it. Yes, you can make the soup without heavy cream. You can use milk, coconut milk, or a nut-based cream. These options will change the taste a bit but will still be great. If you want a thicker soup, use less liquid. Sourdough and rustic bread work best. They have a nice crust that holds the soup well. Look for bread that is sturdy yet soft on the inside. You want a bread bowl that does not leak. To make this soup gluten-free, swap all-purpose flour for a gluten-free flour blend. You can also use cornstarch as a thickener. Just mix it with some cold water before adding it to the soup. You can use frozen broccoli in this recipe. Make sure to thaw it first, then drain any excess water. Frozen broccoli cooks faster, so keep an eye on it while simmering. The soup lasts about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Reheat it on the stove or in the microwave until hot. In this post, I covered how to make Cheddar Broccoli Soup. We explored fresh ingredients, pantry staples, and tasty garnishes. I shared clear steps for preparation and cooking, plus tips for the perfect texture. You learned how to use a bread bowl and store leftovers properly. Finally, I mentioned delicious variations and answered common questions. Enjoy making this soup with your personal touch. It's simple, fun, and satisfying. You’ll love the process and the taste!

Cheddar Broccoli Soup in Bread Bowls

A creamy and cheesy soup made with fresh broccoli, served in a hollowed-out bread bowl.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 cups fresh broccoli florets
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 3 cups sharp cheddar cheese, shredded
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 teaspoon mustard powder
  • 1 2 paprika
  • to taste salt and pepper
  • 4 large bread bowls (sourdough or rustic bread)
  • optional fresh parsley for garnish

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  • Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  • Stir in the broccoli florets, vegetable broth, and mustard powder. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, or until the broccoli is tender.
  • To thicken the soup, sprinkle the flour over the mixture and stir continuously for 2-3 minutes. This will help prevent any lump formation.
  • Using an immersion blender, carefully blend the soup until smooth. (Alternatively, you can blend in batches using a regular blender. Just be cautious of the hot liquid.)
  • Return the soup to medium heat and stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is melted and the soup is smooth.
  • Season with paprika, salt, and pepper to taste.
  • While the soup is heating, prepare the bread bowls by cutting the top quarter off each bread bowl and hollowing out the insides, leaving about an inch of bread all around.
  • Ladle the hot cheddar broccoli soup into each bread bowl.
  • Garnish with fresh parsley if desired, and serve immediately.

Notes

Serve the bread bowls on a wooden board with the tops arranged artfully alongside. If desired, place some extra cheese on top of the soup before serving for a cheesy finish!
Keyword bread bowl, broccoli, cheddar, soup