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Creamy Loaded Broccoli Cheese Soup in Bread Bowls

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A comforting and creamy broccoli cheese soup served in warm, hollowed-out bread bowls, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 4 cups broccoli florets, chopped (fresh or frozen)
  • 2 cups sharp cheddar cheese, shredded
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup all-purpose flour
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 4 cups chicken or vegetable broth (low-sodium recommended)
  • 1 1/2 cups whole milk
  • 4 ounces cream cheese, softened
  • Salt and pepper to taste
  • 4 small to medium French bread rounds, hollowed out for bread bowls
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Chop fresh broccoli into bite-size florets (about 4 cups). If using frozen, thaw and drain excess water. Set aside.
  2. In a large pot, melt 4 tablespoons of unsalted butter over medium heat. Add diced onion and sauté for 5 minutes until translucent and fragrant. Add minced garlic and cook for another 1 minute, watching closely to avoid burning.
  3. Sprinkle 1/4 cup all-purpose flour over the butter and onion mixture. Stir constantly for 2-3 minutes until it forms a smooth paste and smells toasty but not browned.
  4. Slowly whisk in 4 cups of chicken or vegetable broth to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally until it thickens slightly, about 5 minutes.
  5. Stir in chopped broccoli and 1 1/2 cups whole milk. Simmer gently for 10-12 minutes until broccoli is tender but still vibrant green.
  6. In a small bowl, soften 4 ounces of cream cheese. Stir it into the soup pot until melted and fully combined.
  7. Remove pot from heat and gradually stir in 2 cups shredded sharp cheddar cheese until melted and silky. Season with salt, pepper, and optional smoked paprika or cayenne to taste.
  8. While the soup simmers, slice off the tops of the French bread rounds and carefully hollow out the insides, leaving about a 1-inch thick shell. Toast the hollowed bread bowls in a 350°F (175°C) oven for 5-7 minutes to make them sturdy and slightly crisp.
  9. Ladle the hot broccoli cheese soup into the warm bread bowls and replace the lids. Serve immediately.

Notes

Do not rush the roux; cook flour and butter until golden but not brown to avoid raw flour taste. Add cheese off the heat gradually to prevent clumping or grainy texture. Toast bread bowls before filling to keep them sturdy. Adjust seasoning gradually and add a pinch of smoked paprika or cayenne for extra depth if desired.

Nutrition

Keywords: broccoli cheese soup, bread bowls, creamy soup, comfort food, easy soup recipe, cheddar cheese soup, cozy dinner

Find it online: https://katedishes.com/creamy-loaded-broccoli-cheese-soup-in-bread-bowls-recipe-easy-and-delicious/