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- 1 large head of broccoli, chopped into florets - 1 cup carrots, diced - 1 medium onion, chopped - 2 cloves garlic, minced - 4 cups vegetable broth - 1 cup heavy cream - 2 cups sharp cheddar cheese, shredded - 2 tablespoons olive oil - 1 tablespoon butter - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon nutmeg - 4 large round bread loaves (like sourdough or boule) To make this soup, you need fresh vegetables. The broccoli and carrots add color and taste. The onion and garlic bring in flavor. For the broth, use vegetable broth, which makes the soup rich and hearty. Heavy cream gives the soup its creamy texture. Sharp cheddar cheese adds a nice bite. You also need some basic seasonings. Olive oil and butter are key for cooking the vegetables. Salt, black pepper, and nutmeg enhance all the flavors. Finally, choose your bread wisely. Sourdough or boule works best. They hold up well and taste great with the soup. This combination of ingredients will create a delicious, warm meal in a bread bowl. First, preheat your oven to 350°F (175°C). This helps crisp the bread bowls. Next, take your large round bread loaves and cut off the tops. Make sure to leave about 1 inch of bread on the sides and bottom. This keeps the soup from leaking out. Hollow out the insides gently with your hands or a spoon. Brush the insides with olive oil and sprinkle a little salt. This adds flavor and helps toast them. Place the bread bowls on a baking sheet and bake for about 10 minutes. You want them to be slightly toasted, not too hard. Set them aside to cool. In a large pot, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Once hot, add the chopped onion and minced garlic. Sauté these until the onion turns translucent, which takes about 3-4 minutes. Now, stir in the chopped broccoli and diced carrots. Cook this mixture for another 5 minutes. Stir occasionally so nothing burns. The veggies should soften a bit and smell great. Next, pour in 4 cups of vegetable broth and bring it to a boil. Once boiling, reduce the heat to low. Let it simmer for about 15 minutes, or until the broccoli and carrots are tender. Use an immersion blender to blend the soup until creamy. You can also carefully transfer the soup to a blender, blend it, and then return it to the pot. Stir in 1 cup of heavy cream, 2 cups of shredded cheddar cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of nutmeg. Keep stirring until the cheese melts and the soup is smooth. Now it's time to serve! Ladle the creamy broccoli cheddar soup into your toasted bread bowls. For a nice touch, add some extra shredded cheese, croutons, or chopped parsley on top. These toppings add flavor and make your dish look great. Enjoy every spoonful of this warm, cheesy delight! To make your soup creamy, an immersion blender works best. It blends right in the pot, so you avoid extra dishes. I love it for its ease. If you don’t have one, a regular blender is fine. Just be careful when transferring hot soup. Blend until it's smooth for that creamy texture you want. Add fresh herbs for more flavor. I suggest thyme or rosemary. They pair well with cheese and broccoli. You can also sprinkle in some paprika or cayenne for a kick. These simple additions make your soup exciting and fun to eat. You can make this soup ahead of time. Just store it in the fridge for up to 3 days. When you’re ready to eat, heat it gently on the stove. Stir often to keep it creamy. Avoid boiling to prevent separation. Enjoy your warm soup in a cozy bread bowl! {{image_2}} You can add proteins to make your soup heartier. Chicken is a great choice. Simply cook and shred some chicken before adding it to the pot. This will add flavor and nutrition. Beans are another option. Chickpeas or white beans work well. They blend nicely into the soup and boost protein. If you want a vegan version, you can swap out the cream and cheese. Use coconut cream or cashew cream instead of heavy cream. For cheese, try nutritional yeast. It gives a cheesy flavor without any dairy. These substitutes keep the soup rich and tasty without animal products. Feel free to add more veggies for extra color and nutrients. Spinach or kale can be great additions. They cook quickly and add a nice contrast. You could also add bell peppers for sweetness. Just chop them up and toss them in with the broccoli and carrots. To store leftover soup, let it cool first. Use an airtight container for best results. Place the soup in the fridge. It stays fresh for about three to four days. When you’re ready to eat, reheat it on the stove. Stir often for even heating. You can also microwave it in a bowl. Just cover it with a paper towel to avoid splatters. You can freeze this soup for later. First, let it cool completely. Then, use freezer-safe containers. Leave some space at the top for expansion. The soup can last up to three months in the freezer. To defrost, move it to the fridge overnight. When ready to eat, reheat on the stove over low heat. Stir until it’s warm and creamy again. To keep bread bowls fresh, store them in a paper bag. This keeps them from getting too moist. Avoid plastic bags, as they trap humidity. If you have extra bowls, freeze them in a freezer-safe bag. Just make sure they are sealed well. When you want to use them, let them thaw at room temperature. Then, warm them in the oven for a few minutes before serving. This keeps them crusty and delicious. Yes, you can use frozen broccoli. It works well in this soup. Frozen broccoli is already blanched, so it cooks faster. Just add it to the pot with the carrots after sautéing the onion and garlic. This will save time and still give you a nice texture. If you want a dairy-free option, try coconut milk or cashew cream. Both add creaminess. You can also use unsweetened almond milk with a bit of cornstarch for thickness. Just remember, these alternatives may change the flavor slightly. Adjust seasoning to keep the soup tasty. To keep your bread bowls firm, toast them well before adding the soup. Brush the insides with olive oil and sprinkle salt for extra flavor. You can also serve the soup hot but not boiling. This helps the bread maintain its shape and keeps it from getting mushy too quickly. This blog post covered a delightful soup recipe served in bread bowls. We explored fresh ingredients like broccoli, carrots, and garlic, plus creamy broth and cheese. I shared tips for cooking and blending to achieve the perfect texture. You can also customize the soup with proteins or make it vegan. Ultimately, this recipe is all about bringing warmth and comfort to your table. Enjoy the fun of making and serving it in bread bowls, and remember to share it with friends!

Creamy Broccoli Cheddar Soup in Bread Bowls

Indulge in the warmth of creamy broccoli cheddar soup served in crispy bread bowls! This delightful recipe is packed with fresh broccoli, carrots, and sharp cheddar, making it perfect for any cozy occasion. Follow simple steps to create a creamy masterpiece that’s as delicious as it is beautiful. Click through to explore the full recipe and impress your friends and family with this comforting meal!
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Ingredients
  

1 large head of broccoli, chopped into florets

1 cup carrots, diced

1 medium onion, chopped

2 cloves garlic, minced

4 cups vegetable broth

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

2 tablespoons olive oil

1 tablespoon butter

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon nutmeg

4 large round bread loaves (like sourdough or boule)

Optional garnishes: additional shredded cheese, croutons, or parsley

Instructions
 

Prepare the Bread Bowls: Preheat your oven to 350°F (175°C). Cut the tops off the bread loaves and hollow them out gently, leaving about 1 inch of bread at the sides and bottom to support the soup. Brush the insides with a little olive oil and a sprinkle of salt. Place them on a baking sheet and bake for about 10 minutes, or until slightly toasted. Set aside.

    Cook the Vegetables: In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.

      Add Broccoli and Carrots: Stir in the broccoli florets and diced carrots. Cook for an additional 5 minutes, stirring occasionally.

        Add Broth and Simmer: Pour in the vegetable broth, and bring the mixture to a boil. Once boiling, reduce heat to low and let simmer for about 15 minutes, or until the broccoli and carrots are tender.

          Blend the Soup: Using an immersion blender, blend the mixture until creamy. (Alternatively, you can carefully transfer the soup to a blender, blend until smooth, and return to the pot.)

            Create the Creamy Base: Stir in the heavy cream, shredded cheddar cheese, salt, black pepper, and nutmeg. Continue to stir until the cheese melts completely and the soup is smooth and creamy. Adjust seasoning to taste.

              Serve: Ladle the creamy broccoli cheddar soup into the prepared bread bowls.

                Garnish and Enjoy: Top with additional shredded cheese, croutons, or parsley as desired. Serve warm to enjoy the delightful mix of flavors and textures!

                  Prep Time, Total Time, Servings: 15 mins | 40 mins | 4 servings