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For this cozy soup, start with fresh broccoli. You need one large head, chopped into small florets. Fresh broccoli gives the soup a bright taste and vibrant color. You also want one medium onion, diced finely. This adds a sweet base flavor. Don’t forget two garlic cloves, minced. Garlic brings warmth and depth to the dish. Next, let’s talk about the creamy part. You’ll need one cup of shredded sharp cheddar cheese. This cheese melts beautifully and adds a rich flavor. You also need one cup of heavy cream for a smooth texture. For the broth, four cups of vegetable broth will keep this soup light and tasty. Season with salt and pepper to enhance all the flavors. Now for the fun part—bread bowls! Choose four large sourdough bread bowls. Sourdough has a tangy flavor that pairs well with the soup. When you cut the tops off, make sure to scoop out enough bread while keeping the base thick. This way, the soup stays inside without leaking. The crusty exterior holds everything together, making it the perfect vessel for your warm soup. First, melt the butter in a large pot over medium heat. Add the diced onion and minced garlic. Sauté these until the onion is soft and clear, about 3 to 4 minutes. Next, stir in the chopped broccoli. Cook it for about 5 minutes. This helps the broccoli start to soften and adds great flavor. Now, sprinkle the flour over the veggies in the pot. Stir it well to coat everything. Cook for 1 to 2 minutes. This step cooks off the raw flour taste. Slowly add the vegetable broth, stirring all the time. Keep stirring until the mix thickens a bit. Bring it to a simmer and let it cook for around 10 minutes. The broccoli should be tender. After simmering, take the pot off the heat. Use an immersion blender to puree the soup. You can make it smooth or leave it a bit chunky, depending on your taste. If you don’t have an immersion blender, pour the soup into a regular blender in batches. Be careful with hot liquids! Once blended, return the pot to low heat. Stir in the heavy cream and shredded cheddar cheese. Mix until the cheese melts and the soup is creamy. Season with salt and pepper to your liking. While the soup simmers, focus on the bread bowls. Cut the tops off the sourdough bread bowls. Scoop out the insides, but leave enough bread to hold the soup. This step makes sure the bread bowls can hold all that delicious soup without falling apart. Now it’s time to put it all together! Ladle the hot broccoli cheddar soup into each bread bowl. Fill them generously to enjoy every bite. Finally, garnish the soup with chopped chives or parsley for a fresh touch. Place the bread tops beside the bowls for dipping. This adds a lovely look to your meal. Enjoy your simple comfort food! To get the right soup texture, blend your soup until it reaches your desired smoothness. I like to leave some chunky pieces for extra bite. If the soup is too thick, add more vegetable broth slowly. If it's too thin, simmer it longer to thicken. Stir often to avoid sticking. This helps keep your soup creamy and rich. The cheese makes this soup special. I use sharp cheddar for a bold taste. You can also mix in Gruyère or Monterey Jack for more flavor. If you want a twist, try adding a bit of pepper jack for spice. Always add the cheese at low heat, so it melts smoothly. Stir until it's creamy and delicious. Serve your soup in warm bread bowls for a cozy feel. Use a wooden board or bright plate for a nice look. Place the bread tops beside the bowls for dipping. Garnish with fresh chives or parsley to add color. This makes your soup look and taste even better. Enjoy the warm, cheesy goodness! {{image_2}} You can make your soup even heartier by adding proteins. Cooked chicken, turkey, or ham works well. Simply chop the meat into small pieces and stir it in before blending. For a vegetarian option, try adding white beans or lentils. These will add protein and fiber to your meal. If you want a vegetarian twist, you can swap the heavy cream for coconut milk. This gives a nice, creamy texture with a hint of sweetness. You can also use nutritional yeast instead of cheese for a cheesy flavor without dairy. Just add a few tablespoons while simmering the soup. For those who like some heat, add red pepper flakes or a dash of hot sauce. Stir it in while the soup simmers for a spicy kick. You can also try adding smoked paprika or curry powder for a unique flavor. These spices will give your broccoli cheddar soup a fun twist. You can store leftover broccoli cheddar soup in a sealed container. It stays fresh for 3 to 4 days in the fridge. Make sure to let it cool completely before sealing. This step helps keep the soup from getting too hot inside the container. Bread bowls work best when fresh. If you have leftovers, don’t store them filled with soup. Instead, keep the bread and soup separate. Wrap the bread bowls in foil or plastic wrap. This keeps them from getting stale. Store them at room temperature for up to 2 days. To reheat the soup, pour it into a pot over low heat. Stir it often to avoid burning. Heat until it’s hot but not boiling. If you stored the soup in the fridge, let it sit at room temp for about 10 minutes. This helps it warm evenly. For bread bowls, place them in a preheated oven at 350°F for about 10 minutes. This makes them warm and crispy again. Yes, you can make the soup ahead of time. Cook and cool it first. Store it in the fridge for up to three days. When ready to serve, just reheat the soup on the stove. Prepare the bread bowls fresh for the best taste and texture. To make the soup healthier, use low-fat milk instead of heavy cream. You can also add more veggies like carrots or spinach for extra nutrients. Choose low-sodium vegetable broth to cut down on salt. This way, you keep the flavor while making it lighter. Pair this soup with a fresh green salad or some crispy roasted veggies. A simple side of crusty bread or garlic bread also works great. These sides add balance to your meal and enhance the overall experience. Yes, you can freeze the soup. Let it cool completely and transfer it to an airtight container. It can last up to three months in the freezer. To reheat, thaw in the fridge overnight and warm it on the stove. To keep bread bowls from getting soggy, scoop out the insides gently. Leave a bit of bread at the bottom to hold the soup. You can also toast the insides lightly before adding soup. This adds a nice crunch and helps keep the bread sturdy. This blog post covered the key steps for making delicious broccoli cheddar soup in bread bowls. We explored fresh ingredients, sautéing the base, and perfecting the soup's texture. You learned how to add flavor depth with cheese and make it a heartier meal with proteins. Don’t forget to store leftovers properly and reheat them right. Try the tips and variations to make the soup your own. You now have all the tools to create a warm, delightful dish. Enjoy your cooking journey!

Broccoli Cheddar Soup Bread Bowls

Indulge in the cozy goodness of Broccoli Cheddar Soup Bread Bowls! This delicious recipe combines creamy broccoli and sharp cheddar cheese, perfectly served in a warm sourdough bread bowl. Perfect for chilly nights, it's easy to make and sure to impress. Discover how to create this comforting dish step-by-step and elevate your mealtime. Click through for the full recipe and bring this tasty treat to your table!
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Ingredients
  

1 large head of broccoli, chopped into small florets

1 cup shredded sharp cheddar cheese

1 medium onion, diced

2 garlic cloves, minced

4 cups vegetable broth

1 cup heavy cream

4 tablespoons unsalted butter

1/4 cup all-purpose flour

Salt and pepper to taste

4 large sourdough bread bowls

Fresh chives or parsley, chopped for garnish

Instructions
 

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent (about 3-4 minutes).

    Stir in the chopped broccoli and sauté for an additional 5 minutes until the broccoli begins to soften.

      Sprinkle the flour over the vegetables and stir well to coat, cooking for 1-2 minutes to cook off the raw flour taste.

        Gradually add the vegetable broth, stirring continuously until the mixture thickens slightly. Bring to a simmer and let it cook for about 10 minutes until the broccoli is tender.

          Remove the pot from heat and, using an immersion blender, puree the soup until desired consistency (smooth or chunky). Alternatively, transfer to a regular blender in batches, being careful with hot liquids.

            Return the pot to low heat and stir in the heavy cream and shredded cheddar cheese until melted and creamy. Season with salt and pepper to taste.

              While the soup simmers, prepare the bread bowls. Cut the tops off the sourdough bread bowls and scoop out the insides, leaving enough bread intact to hold the soup.

                Ladle the hot broccoli cheddar soup into each bread bowl, ensuring it's filled generously.

                  Garnish with chopped chives or parsley for added freshness and color, and place the bread tops beside the bowls.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                      - Presentation Tips: Serve the bread bowls on a wooden board or colorful plate, with the extra bread pieces arranged around them for dipping.