Homemade Broccoli Cheese Soup In Crispy Bread Bowls
A comforting and satisfying dish that blends fresh broccoli, creamy cheese, and savory spices, served in crispy bread bowls.
Equipment
- Large Soup Pot
- Immersion Blender
- Baking Sheet
Ingredients
Ingredients
- 4 cups Broccoli florets Chopped into small pieces.
- 2 cups Sharp cheddar cheese Grated.
- 4 cups Low-sodium vegetable broth Can substitute with chicken broth.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 1 cup Heavy cream For a richer texture.
- 2 tablespoons Unsalted butter For sautéing.
- 1 teaspoon Salt Adjust to taste.
- 0.5 teaspoon Black pepper Freshly ground, adjust to taste.
- 4 large Bread rolls Preferably sourdough or crusty artisan bread.
Instructions
- Melt butter in a large soup pot over medium heat. Add chopped onion and sauté for 3-5 minutes until translucent.
- Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown it.
- Add chopped broccoli florets and stir to coat. Cook for 2-3 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes until broccoli is tender.
- Use an immersion blender to puree the soup until smooth. Stir in heavy cream and cheddar cheese until melted.
- Season with salt and pepper to taste. Simmer for an additional 5 minutes.
- Preheat oven to 375°F (190°C). Cut tops off bread rolls and scoop out insides to create bowls.
- Place bread bowls on a baking sheet and bake for 10-15 minutes until golden and crispy.
- Ladle soup into bread bowls and serve immediately, garnished with extra cheese or herbs if desired.
Notes
This soup is highly adaptable; feel free to add other vegetables or experiment with different cheeses.