There’s nothing like a warm bowl of broccoli cheddar soup to indulge in. It goes great when eaten with bread and even better paired with nothing other than a homemade bread bowl. I first had this delicious dish at Panera Bread and learned how to make it soon after, because nothing beats fresh ingredients. I’ve also tried it at McAllister’s, yet theirs lacked the rich creaminess I had gotten used to and reminded me how much I loved this original and home cooked recipe. In restaurants, we are always limited to one bowl and if we crave another, then we would have to buy it again. If only soup was served like drinks, with free refills. On the other hand, at home, you can gladly pour yourself another bowl of this creamy deliciousness with nothing stopping you. You are limitless.
Homemade bread bowls compliment this soup like a peanut butter and jelly sandwich. For a quick and easy recipe that is hard to resist, check out my previous post on how to make the perfect bread bowl!
Broccoli Cheddar Soup
- 6 tablespoons unsalted butter
- 1 medium onion, diced
- ¼ cup all-purpose flour
- 2 cups heavy cream or half-and-half
- 3 cups chicken broth
- 2 bay leaves
- ¼ teaspoon powdered nutmeg
- 4 cups broccoli, chopped
- 1 large carrot, diced
- 8 ounces (about 2 ½ cups) sharp cheddar cheese
- Optional: French bread, baguette, bread bowls
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onions and cook until softer for about 5 minutes.
- Add in the flour and stir frequently for about 3 minutes using a wooden spoon or a whisk. It will start to thicken and look clumpy as the butter absorbs the flour.
- Gradually add the heavy cream, whisking constantly, until smooth before each addition.
- Stir in the chicken broth, bay leaves, and nutmeg. Season to taste with salt and pepper.
- Bring to a boil and then reduce to low heat so that it can simmer for about 20 minutes. You will notice it start to thicken.
- Add in the chopped broccoli and carrots. Simmer for another 20-30 minutes, or until the veggies are tender. Discard the bay leaves.
- Remove from heat and use an immersion blender or standing blender to puree the soup to your liking.
- Add in the shredded cheese and mix until melted and incorporated.
*For quicker results you can use frozen broccoli and carrots. I always recommend fresh ingredients if the time permits for maximum flavor potential
*If desired, a healthier version can be made by subbing the heavy cream for low fat/fat free milk.
*Doubling this recipe ensures leftovers for the next day, so definitely something to ponder over
*Test taste the soup throughout the process and add more spices and seasoning if you see fitted
Pileup of Ingredients
Along the Way
I’ve always been used to going to the grocery store to get a fresh, steaming loaf of bread. If I wanted to fancy it up, then a trip to Panera Bread would have to suffice for my bread bowl fix (with broccoli cheddar soup of course). A world where I made my own bread seemed unfathomable, yet I soon learned it was a reality after my success with french bread. Yeast works wonders. While my bread was rising, I would lift the corner of the damp towel to impatiently check on its progress. As the minutes passed, it rose, puffed, and swelled up as if it was a water balloon slowly filling with water. Not till it made its way out of the oven about an hour later was I finally at peace with myself and satisfied. Overall, this bread was relatively quick to make and did not consist of the 4+ hours of rising that other recipes use. The actual time spent making the recipe was far less compared to the waiting period, which is manageable. A few burnt fingers were irrelevant compared to the joy from sampling a tender, fluffy hunk of steaming bread right from the depths of the bottomless bread bowl. And that was only the start of it. Wait for the Broccoli Cheddar Soup that fills it, which will make its appearance on the blog during this week!
Bread Bowls (makes 6-7 large bowls or 12-13 small bowls)
Time Prep: 20 minutes, Rising: 70 minutes, Baking: 30 minutes
- 4 ½ teaspoons instant yeast (2 packets)
- 2 ½ cups of warm water
- 1 tablespoon granulated sugar OR honey
- 2 tablespoons olive oil
- 4 cups (18 ounces or 510 grams) bread flour
- 3 cups (13.5 ounces or 383 grams) all-purpose flour
- 2 teaspoons salt
- 1 egg white
- Combine the instant yeast, warm water, and sugar and leave undisturbed for 10 minutes. You will notice it starting to bubble up slightly and foam.
- Add the yeast mixture to a large bowl and mix in the olive oil, bread flour, all-purpose flour, and salt using the dough hook on a mixer at a low-medium speed. Add in the flours gradually, about 2 cups at a time.
- Knead the dough for about 5-7 minutes until it is smooth. I prefer kneading it by hand for this part, because it is a large amount of dough and I don’t want the mixer to overheat.
- Place in a lightly oiled bowl and cover the bowl with a damp towel. Leave it undisturbed for about 40 minutes or until it has doubled in size.
- Divide the dough into 6-7 portions. Stretch each ball into a tight shape, pinch the end to seal it, and roll it around for a nice round shape.
- Put the dough balls on a baking sheet covered with parchment paper. Brush the balls with the egg white and use a knife to make an X on the top.
- Cover with a damp towel and let them rise for 30 minutes or until doubled in size. Brush them again with the egg white before placing them in the oven.
- Preheat the oven to 400 F°. Place the baking sheet into the center of the oven and bake for about 30 minutes or until golden. If baking one tray on the top and the second tray on the bottom shelf, switch them halfway through so that they are both evenly baked.
- Cool for 10 minutes before cutting the tops out and hollowing out the bowls. Using a knife, make a circular cut in the bread bowl and scoop out the bread. The outside should be crusty so do not worry about whether you are scooping out too much bread or not.
- Fill with a creamy soup of your choice and eat immediately.
-You can use a scale to make sure each bread bowl is similar in size.
-These are large-sized bowls so if you want more of a snack-sized one, you can make more bowls from the same recipe although they will be smaller. The bowls from this recipe will be very filling and if you plan on them being a side dish, then make 12-13 bowls from the same recipe (each bowl is about 140 grams if you are weighing them)
-The leftover bread scooped from inside the bowls can be dipped in your choice of soup. You can also make some bread pudding with it as well.
Adapted from HandletheHeat
Up next, Broccoli Cheddar Soup to pair up with these fluffy bread bowls!
What are some soups that you have tried with bread bowls?
Who said rainy days have to be all gloomy and sad? I figured I would help those in need of a little brightening today with 10 delicious ways to make the most of your rainy day! These are perfect days to have an excuse to stay inside, cozy up with comfort food, and watch your favorite shows on Netflix. Unless this day happens to fall on a weekday in which you end up driving to work, school, or run errands (in that case, you’ll be glad you bought those rain boots you never thought you would wear). Nevertheless, it’s a great feeling to come home and cook up some soup to enjoy. It’s probably even greater to come home to it already made haha.
Every type of weather has its ups and downs & surprisingly, rainy days do come with some perks. Why not use this chance to practice your skills in the kitchen whipping up hot chocolate drinks, blending together smoothies, and grilling cheese sandwiches. Check out the wide array of recipes from some of my favorite blogs below & enjoy (#4 may look a little familiar to some of you):
1. Loaded Baked Potato Soup from Damn Delicious
2. Frozen Hot Chocolate from Handmade Mood
3. Salted Caramel Hot Chocolate from The Cookie Writer
4. Classic French Toast from yours truly- SimplyDelicious
5. Cookies & Cream Parfait from The Cozy Apron
6. Stovetop White Mac and Cheese from Jehan Can Cook
7. The Perfect Grilled Cheese Sandwich from Closet Cooking
8. Tomato Basil Grilled Cheese Sandwich from Cooking with a Wallflower
9. Chicken Noodle Soup from BudgetBytes
10. Strawberry Basil & Roasted Beet Smoothie Bowl from a New Life Wandering
What is your favorite rainy day food?