Description
Broccoli Cheddar Soup in a Bread Bowl
Ingredients
4 cups broccoli florets, chopped
2 cups shredded cheddar cheese (plus extra for topping)
1/2 cup onion, finely diced
2 cloves garlic, minced
4 tbsp butter
4 tbsp all-purpose flour
2 cups low-sodium vegetable or chicken broth
2 cups whole milk or half-and-half
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg (optional)
2 large bread bowls
Directions
Sauté Veggies: Melt butter in a large pot over medium heat. Add the onion and garlic; sauté for 3–4 minutes until soft and fragrant.
Make the Roux: Sprinkle the flour over the onion mixture and whisk constantly for 1–2 minutes to cook out the raw flour taste.
Add Broth & Milk: Gradually whisk in the broth and milk, stirring until smooth. Bring the mixture to a gentle simmer and let it thicken.
Cook the Broccoli: Add the chopped broccoli, salt, pepper, and nutmeg (if using). Simmer for 8–10 minutes until the broccoli is tender.
Melt the Cheese: Stir in the shredded cheddar cheese until fully melted and creamy. Adjust seasoning if needed.
Serve in Bread Bowls: Cut the tops off the bread bowls and hollow out the center. Ladle the hot soup into the bread bowls, sprinkle with extra cheese, and garnish with fresh parsley.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 bread bowls
Calories: 550 kcal per serving
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