Broccoli Cheddar Soup In A Sourdough Bowl
Easy to make and fabulous to eat, this Broccoli-Cheddar Soup in a Sourdough Bread Bowl is fabulous! The soup is simple and comes together quickly, and you can eat the whole bowl which makes this a hearty and delicious meal.
Ingredients
For the soup
- 1 tablespoon unsalted butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups broccoli florets chopped; about 1 medium head
- 1 medium carrot shredded
- 2 cups vegetable broth or chicken broth
- 1 cup whole milk or half-and-half for a richer soup
- 1 cup sharp cheddar cheese shredded
- ¼ cup all-purpose flour
- 1 cup water
- salt and pepper to taste
- pinch nutmeg optional
For the bread bowls
- 2 small bread bowls use personal sized bowls
- 1 tablespoon olive oil for brushing the inside
Instructions
- Slice the tops off the sourdough loaves and carefully scoop out the insides, leaving about an inch of thickness all around to maintain their structure. Use a brush to evenly coat the hollowed-out interiors with olive oil, which helps prevent them from getting soggy once the soup is added.
- Place the prepared bread bowls and their tops on a baking sheet. Pop them into the oven preheated to 350°F (175°C) for about 10 minutes, just enough to lightly crisp the bread and enhance its sturdiness. Remove and set aside.
- Melt the butter over medium heat in a large pot. Add the diced onion and cook until softened and translucent, about 3–4 minutes. Stir in the minced garlic and cook for an additional minute until it becomes aromatic.
- Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a roux. Let it cook for 1–2 minutes, ensuring the flour is fully incorporated and loses its raw taste.
- Slowly pour in the vegetable broth while whisking constantly to avoid any lumps. Follow with the milk and water, continuing to whisk until the mixture is smooth and well blended.
- Stir the broccoli florets and shredded carrot into the pot. Bring the mixture to a gentle simmer and let it cook for about 10–12 minutes, allowing the vegetables to soften and the soup to thicken slightly.
- Lower the heat to avoid scorching and gradually add the shredded cheddar cheese. Stir frequently to ensure the cheese melts smoothly into the soup, creating a creamy texture. For a touch of warmth, stir in a pinch of nutmeg if desired.
- Taste the soup and adjust the seasoning with salt and pepper to your preference. If the consistency is too thick, add a splash of milk or broth to thin it out.
- Spoon the hot broccoli cheddar soup into the baked sourdough bowls. Garnish with additional shredded cheese or fresh herbs if you’d like, and serve with the bread tops on the side for dipping.
Notes
Chef Jenn's tips
- For smooth soup, puree the soup in a high-powered blender or with an immersion blender.
- Shred your own cheddar cheese—it melts better than pre-shredded varieties.
- Don’t skip baking the bread bowls; it helps them hold up to the soup.
- If the soup thickens too much, add a splash of broth or milk to adjust the consistency.
Nutrition
Serving: 1bowl and soupCalories: 776kcalCarbohydrates: 75gProtein: 31gFat: 40gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 86mgSodium: 1813mgPotassium: 812mgFiber: 8gSugar: 17gVitamin A: 7104IUVitamin C: 87mgCalcium: 728mgIron: 5mg
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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