Description
Creamy Broccoli Cheddar Soup in a Bread Bowl
Ingredients
4 tbsp unsalted butter
1 small onion, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk
1 cup heavy cream
4 cups broccoli florets (small pieces)
2 large carrots, grated
2 cups sharp cheddar cheese, shredded (plus extra for garnish)
Salt and black pepper, to taste
4 small sourdough bread bowls
Directions
Prepare the bread bowls:
Slice off the tops of the sourdough bread bowls and scoop out the centers. Set aside.
Make the soup base:
In a large pot, melt butter over medium heat. Add diced onion and garlic, cooking until softened and fragrant.
Thicken the soup:
Sprinkle in the flour and whisk for 1-2 minutes to make a roux. Gradually add the chicken broth, whisking constantly to prevent lumps.
Add milk and cream:
Slowly stir in the milk and heavy cream. Bring the mixture to a gentle simmer.
Cook the veggies:
Add broccoli florets and grated carrots. Simmer for 15-20 minutes, stirring occasionally, until the broccoli is tender.
Cheesy goodness:
Stir in the shredded cheddar cheese, letting it melt completely. Season with salt and black pepper to taste.
Assemble and serve:
Ladle the warm soup into the hollowed-out bread bowls. Top with extra cheddar cheese and garnish with fresh parsley. Serve immediately!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 430 kcal per serving
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