Broccoli Cheddar Soup in Toasted Bread Bowls
This Broccoli Cheddar Soup in Toasted Bread Bowls is SO comforting! Creamy, cheesy soup served in crunchy bread bowls for a fun, hearty meal.
Equipment
- Large saucepan or pot
- Whisk
- Sharp Knife
- Cutting Board
- Grater
- Baking Sheet
- Soup ladle
Ingredients
- 1 cup broccoli florets chopped
- 1 cup cheddar cheese shredded
- 1 medium onion diced
- 2 cloves garlic minced
- 2 cups vegetable broth
- 1 cup milk
- 1/4 cup all-purpose flour
- 3 tablespoons butter
- salt and pepper to taste
- 4 large bread rolls thick, round rolls for hollowing out and toasting into bowls
- turkey bacon cooked and chopped (optional)
Instructions
- Preheat oven to 375°F (190°C). Slice off tops of bread rolls and carefully hollow out centers, leaving a 1/2 inch thick shell. Place on baking sheet and toast for about 10 minutes until golden and crisp.
- In a saucepan, melt butter over medium heat. Add diced onion and cook until translucent and fragrant, about 5 minutes. Add minced garlic and sauté for another minute, stirring frequently.
- Sprinkle flour over cooked onions and garlic, whisking continuously to form a smooth roux. Cook for 2 minutes to eliminate raw flour taste. Gradually pour in vegetable broth and milk, whisking constantly to prevent lumps. Bring mixture to a gentle simmer until slightly thickened.
- Stir in chopped broccoli florets and season with salt and pepper to taste. Let soup simmer for 10-12 minutes until broccoli is tender but vibrant green.
- Remove pot from heat and stir in shredded cheddar cheese until melted and smooth. If using, stir in cooked turkey bacon. Taste and adjust seasoning if needed.
- Ladle hot broccoli cheddar soup into toasted bread bowls and serve immediately.
Notes
- For a low-carb option, replace bread bowls with roasted portobello mushrooms or zucchini boats.
- If soup is too thin, mix a teaspoon of flour or cornstarch with cold water and stir in to thicken.
- Toast bread bowls thoroughly and serve immediately to avoid sogginess.
- Use plant-based milk and dairy-free cheese for a dairy-free version.
- Prepare soup up to two days ahead and reheat gently before serving.