Cheesy Broccoli Cheddar Soup in Bread Bowls

$- 4 cups fresh broccoli florets - 4 large sourdough bread loaves - 2 cups sharp cheddar cheese, shredded - 4 tablespoons all-purpose flour - 4 cups vegetable broth - 2 cups whole milk - 1 teaspoon mustard powder - Fresh parsley, chopped - Salt and black pepper to taste When I make cheesy broccoli cheddar soup in bread bowls, I focus on fresh and tasty ingredients. First, I use fresh broccoli florets. They add bright color and crunch. Next, I choose sourdough bread loaves. These create sturdy bowls that hold the soup well. They also add a tangy flavor that pairs perfectly with the cheese. I always opt for sharp cheddar cheese. It melts beautifully and gives the soup a rich, creamy texture. In my pantry, I keep essential items handy. All-purpose flour helps thicken the soup. Vegetable broth forms the soup's base, adding depth. Whole milk brings creaminess that makes each bite comforting. For flavor, I use mustard powder. It gives a subtle zing. I also add salt and black pepper to enhance the taste. Fresh parsley is my go-to garnish. It adds a pop of color and freshness, making each bowl look inviting. These ingredients work together to create a delightful soup experience. They make the meal both hearty and satisfying. Each bite is a warm hug on a chilly day. 1. Start by melting 4 tablespoons of unsalted butter in a large pot over medium heat. 2. Once the butter is melted, add 1 medium onion, finely diced. Sauté for about 3-4 minutes. The onion should be soft and clear. 3. Next, add 3 cloves of minced garlic and 1 cup of diced carrots. Cook for 2 more minutes. The garlic will smell great! 4. Now, sprinkle 4 tablespoons of all-purpose flour over the veggies. Stir constantly for about 2 minutes. This makes a roux, which will help thicken your soup. 1. Gradually whisk in 4 cups of vegetable broth. Make sure there are no lumps from the roux. 2. Bring the pot to a gentle simmer. Reduce the heat to low and let it cook for 10 minutes. 3. Add 4 cups of fresh broccoli florets to the pot. Simmer for another 5-7 minutes. The broccoli should be tender and bright green. 4. Carefully pour in 2 cups of whole milk. Stir to mix everything well. 5. Add 1 teaspoon of mustard powder and season with salt and freshly ground black pepper to taste. 6. Slowly mix in 2 cups of sharp cheddar cheese, stirring continuously. You want it to melt smoothly into the soup. 1. While the soup simmers, preheat your oven to 375°F (190°C). 2. Take 4 large sourdough bread loaves. Cut off the tops and carefully hollow out the insides. This will make sturdy bowls for your soup. 3. Place the hollowed bread bowls on a baking sheet. Fill each with the cheesy broccoli soup. 4. Sprinkle extra cheddar cheese on top of each bowl. This adds an extra cheesy layer! 5. Bake the filled bowls in the oven for 10-12 minutes. Look for bubbly, golden cheese on top and slightly crusty edges. 6. After baking, take them out and garnish with chopped parsley. This adds a fresh touch. Serve hot and enjoy your delicious soup! To make your soup just right, focus on thickness. Start with a roux made from flour and butter. This mix thickens the soup well. Whisk it into your broth slowly. If the soup is too thin, let it simmer longer. If it's too thick, add a bit more broth or milk. For smooth cheese melting, use shredded cheese. It melts easier than blocks. Add cheese slowly while stirring. This keeps the soup creamy and avoids clumps. To boost flavor, consider adding spices. A pinch of nutmeg can add warmth. Try a dash of smoked paprika for a smoky taste. You can also stir in a splash of hot sauce for a kick. Fresh herbs brighten the dish. Chopped parsley adds color and freshness. You can use cilantro or chives too. Just sprinkle on top before serving. When serving in bread bowls, presentation matters. Place the bowls on a wooden board for a rustic look. Add extra bread pieces on the side for dipping. Pair your soup with side dishes like a simple salad or crusty bread. A light white wine or iced tea makes a good drink choice. Enjoy your meal and the cozy vibes! {{image_4}} You can change the taste of this soup by using different types of cheese. Try using gouda, Monterey Jack, or even a mix of cheeses. Each type brings a unique flavor. For a fun twist, add proteins like cooked chicken or bacon. If you want more veggies, consider adding peas or spinach for extra nutrition and color. For those who follow a vegan diet, you can use plant-based cheese and almond milk instead of whole milk. Use vegetable broth that is free from animal products. You can also skip the butter and use vegan margarine. If you need gluten-free options, look for gluten-free bread. Many stores offer gluten-free sourdough or other bread types. To spice things up, add chopped jalapeños or red pepper flakes. This will give your soup a nice kick! If you want a creamier soup, use heavy cream instead of whole milk. This will make the soup richer and more decadent. You can also try adding herbs like thyme or basil for a fresh taste. To keep your cheesy broccoli cheddar soup fresh, place it in an airtight container. Refrigerate it for up to three days. Make sure to let the soup cool before sealing it. For bread bowls, store them separately. Wrap each bowl in plastic wrap or foil to keep them fresh. This helps prevent them from getting soggy. When reheating your soup, use a saucepan over low heat. Stir often to avoid burning. You can also use the microwave. Heat it in short bursts, stirring in between. For the bread bowls, bake them at 375°F for about 5-7 minutes. This will help restore their crustiness and warmth. If you want to freeze the soup, let it cool completely. Pour it into freezer-safe containers. Leave some space at the top for expansion. It can last up to three months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. Reheat it gently on the stove, stirring well before serving. Making Cheesy Broccoli Cheddar Soup in Bread Bowls takes about 50 minutes. This includes 15 minutes for prep and 35 minutes for cooking. You will enjoy a rich, creamy soup that fills the bread, making a great meal. Yes, you can make the soup ahead of time. Make the soup and cool it. Store it in the fridge for up to three days. When ready to serve, just reheat it on the stove until hot. This makes it easy for busy days. You can enjoy this soup with a few sides. Try a crisp garden salad or some crunchy garlic bread. For drinks, pair it with a light white wine or a refreshing lemon soda. These options will balance the rich soup. In this article, we explored making Cheesy Broccoli Cheddar Soup in bread bowls. We covered fresh ingredients, easy steps, and helpful tips to boost flavor. You learned about possible variations and how to store leftovers for later enjoyment. Enjoy this fun recipe for cozy meals. It’s simple, flavorful, and perfect for sharing. Try making it your way, and don’t forget to have fun while cooking!$

Cheesy Broccoli Cheddar Soup in Bread Bowls

Indulge in the ultimate comfort food with this Cheesy Broccoli Cheddar Soup in Bread Bowls recipe! Perfectly creamy and packed with fresh broccoli and sharp cheddar, this dish is as delicious as it is fun to serve. Learn step-by-step how to create hearty sourdough bowls filled with cheesy goodness. Click through to explore the full recipe and impress your friends and family with a cozy meal they'll love.

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Ingredients

4 cups fresh broccoli florets

1 medium onion, finely diced

3 cloves garlic, minced

1 cup carrots, diced

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

4 cups vegetable broth

2 cups whole milk

2 cups sharp cheddar cheese, shredded

1 teaspoon mustard powder

Salt and freshly ground black pepper to taste

4 large sourdough bread loaves (for creating serving bowls)

Additional cheddar cheese for topping

Fresh parsley, chopped for garnish

Instructions

In a large pot, melt the butter over medium heat. Once melted, add the diced onion and sauté for approximately 3-4 minutes, or until the onion is soft and translucent.

Add the minced garlic and diced carrots to the pot, cooking for an additional 2 minutes until the garlic is fragrant and the carrots start to soften.

Sprinkle the all-purpose flour over the sautéed vegetables, stirring constantly for about 2 minutes. This process will create a roux, which will help thicken your soup.

Gradually whisk in the vegetable broth, ensuring there are no lumps from the roux. Bring the mixture to a gentle simmer and reduce the heat to low, allowing it to cook for about 10 minutes.

Add the broccoli florets to the pot and continue to simmer for an additional 5-7 minutes, or until the broccoli is tender yet vibrant green.

Carefully pour in the whole milk and stir to combine all ingredients. Add the mustard powder, then season with salt and freshly ground black pepper to taste.

Slowly mix in the shredded cheddar cheese, stirring continuously until all the cheese is fully melted and incorporated into the creamy soup, creating a smooth texture.

While the soup simmers, preheat your oven to 375°F (190°C). Prepare the sourdough bread loaves by cutting off the tops and hollowing out the insides carefully, forming sturdy bowls for the soup.

Arrange the hollowed-out bread bowls on a baking sheet. Fill each bowl generously with the cheesy broccoli soup, and sprinkle extra cheddar cheese on top of the soup in each bowl for an additional cheesy layer.

Bake in the preheated oven for 10-12 minutes until the cheese on top is bubbly and golden, and the edges of the bread have become slightly crusty.

Once baked, remove from the oven and garnish each bowl with a sprinkle of chopped parsley for a touch of freshness and color. Serve hot and enjoy!

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

- Presentation Tips: Serve the bread bowls on a rustic wooden board; alongside, place a small bowl of extra bread pieces for guests to enjoy. Garnish each bowl with a sprig of parsley to enhance the visual appeal and offer a fresh twist to the dish.