Description
A cozy, indulgent twist on classic broccoli cheddar soup—served piping hot in hollowed-out bread bowls for a comforting, crowd-pleasing meal.
Ingredients
2 Tbsp unsalted butter
1 small onion, diced
2 cloves garlic, minced
2 Tbsp all-purpose flour
2 cups chicken or vegetable broth
2 cups half-and-half or whole milk
4 cups broccoli florets, chopped small
2 cups sharp cheddar cheese, grated
1 cup mild cheddar or Colby-jack, grated
Salt & freshly ground black pepper, to taste
Optional: pinch of nutmeg or smoked paprika
4 small round sourdough or boule breads
Instructions
In a large pot or Dutch oven over medium heat, melt butter. Add onion and garlic; sauté until softened, about 3–4 minutes.
Stir in flour to form a roux, cooking for 1–2 minutes until lightly golden.
Gradually whisk in broth until smooth. Slowly add half-and-half or milk, whisking continually.
Stir in chopped broccoli, bring to a gentle simmer, cover and cook for about 8–10 minutes, until broccoli is tender.
Lower heat, gradually stir in grated cheeses until melted and smooth. Season with salt, pepper, and nutmeg or smoked paprika if using.
While soup simmers, cut tops off bread bowls and hollow them out, leaving a ½‑inch wall. Place on a baking sheet and warm in a 350 °F oven for 5 minutes.
Ladle soup into warmed bread bowls and serve immediately—use the bread lid and scooped-out bread for dipping!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
