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Creamy Broccoli Cheddar Soup in Sourdough Bread Bowls

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A comforting and creamy broccoli cheddar soup served in crusty sourdough bread bowls, perfect for cozy gatherings and easy weeknight meals.

Ingredients

Scale
  • 4 cups broccoli florets, chopped (fresh or frozen)
  • 2 cups sharp cheddar cheese, shredded
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 medium yellow onion, finely diced
  • 2 garlic cloves, minced
  • 4 cups chicken or vegetable broth (low sodium preferred)
  • 2 cups whole milk
  • 1 teaspoon Dijon mustard
  • Pinch of ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 4 medium-sized sourdough bread bowls
  • Optional: handful of shredded Parmesan cheese for topping

Instructions

  1. Preheat oven to 350°F (175°C). Cut off the top of each sourdough round and scoop out the crumb, leaving about a 1/2-inch thick shell. Place bread bowls and tops on a baking sheet and bake for 10 minutes to crisp the crust.
  2. In a large pot over medium heat, melt 4 tablespoons unsalted butter. Add diced onion and sauté until translucent and soft, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant, avoiding burning.
  3. Sprinkle 1/4 cup all-purpose flour over the butter and onions, stirring constantly. Cook for 2 to 3 minutes until mixture bubbles and turns light golden.
  4. Slowly whisk in 4 cups chicken or vegetable broth, ensuring no lumps form. Bring to a gentle simmer, then add chopped broccoli. Cover and cook for 10 to 15 minutes until broccoli is tender but still bright green.
  5. Stir in 2 cups whole milk, 1 teaspoon Dijon mustard, and a pinch of ground nutmeg. Season with salt and pepper to taste. Warm through over medium-low heat without boiling.
  6. Optional: Use an immersion blender to puree half the soup for a creamier texture, leaving some broccoli chunks.
  7. Remove pot from heat and gradually stir in 2 cups shredded sharp cheddar cheese until melted and silky. Reserve Parmesan for topping if using.
  8. Ladle hot soup into warm sourdough bread bowls. Sprinkle extra Parmesan cheese if desired and top with bread lids.

Notes

Do not rush the roux to avoid raw flour taste. Use sharp cheddar for best flavor. Keep heat low when adding milk and cheese to prevent curdling. Toast bread bowls to prevent sogginess. Blend half the soup for creamy texture while retaining broccoli chunks. For gluten-free, substitute flour and bread bowls accordingly. For dairy-free, use plant-based milk and cheese alternatives.

Nutrition

Keywords: broccoli cheddar soup, sourdough bread bowls, creamy soup, comfort food, easy soup recipe, cheesy soup, cozy meal

Find it online: https://emmayum.com/creamy-broccoli-cheddar-soup-in-sourdough-bread-bowls-best-easy-recipe/