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To make a tasty broccoli cheddar soup, you need these key ingredients: - 1 large head of broccoli, chopped - 1 medium onion, diced - 2 cloves garlic, minced - 4 cups vegetable broth - 2 cups shredded sharp cheddar cheese - 1 cup heavy cream - 3 tablespoons olive oil - 3 tablespoons unsalted butter - 1/4 cup all-purpose flour - Salt and pepper, to taste Each of these ingredients brings its own flavor. Broccoli gives a fresh taste, while cheddar adds richness. The cream balances the flavors, making the soup smooth. For the bread bowls, you can choose between sourdough or whole wheat. Sourdough has a tangy taste and a chewy texture. It pairs well with the rich soup. Whole wheat is heartier and adds a nutty flavor. It also offers more fiber. Both options work great, so pick what you like best! Garnishing your soup adds color and crunch. I suggest using croutons for a crispy bite. They bring a nice texture to the creamy soup. Fresh parsley also brightens the dish. It adds a pop of green and a hint of freshness. You can sprinkle both on top before serving for a beautiful finish. Start by heating olive oil and butter in a large pot over medium heat. When the oil is warm, add the diced onion. Cook the onion for about 5 minutes until it turns clear. This step helps build a strong flavor base. Next, add the minced garlic. Stir it in and cook for 1 to 2 minutes until you smell its wonderful aroma. This will make your kitchen smell amazing! Now it’s time to add the chopped broccoli. Stir the broccoli into the pot and sauté for about 5 minutes. This softens the broccoli a bit and enhances the taste. Next, sprinkle the flour over the mixture. Keep stirring for about 1 minute. This helps thicken the soup later. Then, gradually pour in the vegetable broth while stirring. This keeps lumps from forming. Bring the soup to a boil and then lower the heat. Let it simmer for about 15 minutes, or until the broccoli is tender and bright green. Once the broccoli is cooked, take an immersion blender and blend the soup until it is smooth. If you don’t have one, you can transfer the soup to a blender in batches. Be careful with hot soup! After blending, return the soup to the pot. Now, stir in the heavy cream and shredded cheddar cheese. Keep cooking on low heat until the cheese melts completely. Don’t forget to taste and add salt and pepper as needed. While the soup is cooking, let’s prepare the bread bowls. Carefully cut a circle at the top of each bread bowl. Scoop out the insides, but leave enough to hold the soup. This makes it fun to eat! Once the soup is ready, ladle it into each bread bowl. For a nice touch, add some croutons on top and sprinkle fresh parsley for color and flavor. Enjoy your delicious broccoli cheddar soup bread bowls! To thicken your broccoli cheddar soup, use flour or cornstarch. When you add flour, sprinkle it over the sautéed veggies and stir for one minute. This helps absorb the oil and creates a nice base. If you prefer cornstarch, mix it with cold water first, then add it to the soup while stirring. Let it cook for a few minutes until it thickens. This method keeps your soup creamy and rich. The best cheese for this soup is sharp cheddar. It adds a strong, nutty flavor that blends well with broccoli. You can also mix in Gruyère or Monterey Jack for a twist. Using a blend of cheeses gives depth to the taste. Make sure to shred the cheese yourself for the best melt. Pre-shredded cheese often contains anti-caking agents that can affect the texture. To make perfect bread bowls, choose large, round loaves. Sourdough works great for its sturdy crust. Whole wheat is a good option too, but check for thickness. Cut a circle on top and scoop out the insides carefully. Leave enough bread on the sides to hold the soup. Lightly toast the bread bowls in the oven for a few minutes before serving. This adds crunch and keeps them from getting soggy. Enjoy the soup in a warm, edible bowl for a fun twist! {{image_2}} You can make your broccoli cheddar soup even heartier by adding protein. Chicken is a great choice. Use cooked, shredded chicken for a nice texture. Cook the chicken in the pot with the onions and garlic. This adds flavor and makes the soup filling. Bacon is another tasty option. Cook the bacon until crisp, then crumble it on top of the soup. You can also stir it into the soup for a smoky flavor. Both options pair well with the creamy soup and give you more nutrients. For a vegan twist, swap the heavy cream with coconut cream or cashew cream. These options keep the soup creamy without dairy. Use a plant-based cheese or nutritional yeast instead of cheddar cheese. Nutritional yeast adds a cheesy flavor without any animal products. Choose vegetable broth to keep it vegan-friendly. You can enjoy a rich, flavorful soup without animal ingredients. This way, everyone can savor the dish. Feel free to mix in other veggies for more flavor. Carrots add sweetness and color. Chop them finely and sauté with the onions. Cauliflower is another option. It blends well and adds creaminess. Peas can bring a touch of freshness and sweetness. You can also add spinach for a burst of green. Just toss them in during the last few minutes of cooking. These variations make your soup unique and nutritious. To store leftover broccoli cheddar soup, let it cool first. Then, pour it into an airtight container. Seal it tightly and place it in the fridge. The soup stays fresh for about 3 to 4 days. If you want to keep it longer, consider freezing it. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. You can freeze the soup for up to 3 months. However, do not freeze the bread bowls. They do not freeze well and can become soggy when thawed. Instead, store them in a cool, dry place. To reheat the soup, pour it into a pot over low heat. Stir occasionally to warm it evenly. If it seems too thick, add a splash of broth or cream. For microwave reheating, use a microwave-safe bowl. Heat in short bursts, stirring in between. Once hot, ladle the soup into your bread bowls and enjoy! Yes, you can make this soup ahead of time. Just store it in the fridge. Reheat it on the stove when you are ready to serve. You can use whole milk or half-and-half as a lighter option. For a dairy-free choice, try coconut milk or cashew cream. These will give a rich taste too. To keep your bread bowls firm, scoop out the inside gently. You can also brush the inside with olive oil. This adds flavor and creates a barrier. Serve the soup hot but not boiling to help too. Yes, frozen broccoli works well. Just thaw it before cooking. It may take a little less time to cook than fresh broccoli. Broccoli cheddar soup is a simple, delicious dish to make at home. We covered key ingredients like broccoli, cheese, and bread bowls. You learned how to build flavor, blend the soup, and prepare the bowls. Remember, you can add protein or veggies for variety. Store leftovers properly for tasty meals later. With these tips, you can enjoy a tasty soup that warms you up. Dive in and savor each spoonful. You're ready to impress your family and friends!

Broccoli Cheddar Soup Bread Bowls

Cozy up with this delicious Broccoli Cheddar Soup Bread Bowls recipe that’s perfect for chilly days! Learn how to make creamy, cheesy soup with fresh broccoli, all served in warm, crusty bread bowls. This comforting dish is easy to make and will impress your family and friends. Don’t miss out on a meal that’s as fun to eat as it is to prepare! Click through for the full recipe and bring this delightful duo to your dinner table.
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Ingredients
  

1 large head of broccoli, chopped

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

2 cups shredded sharp cheddar cheese

1 cup heavy cream

3 tablespoons olive oil

3 tablespoons unsalted butter

1/4 cup all-purpose flour

Salt and pepper, to taste

4 large bread bowls (sourdough or whole wheat)

Croutons and fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add the chopped broccoli to the pot and sauté for another 5 minutes, allowing it to soften slightly.

      Sprinkle the flour over the vegetable mixture, stirring continuously for about 1 minute to texture the soup and absorb the oil.

        Gradually pour in the vegetable broth while stirring to prevent lumps from forming. Bring the mixture to a boil, then reduce to a simmer and cook for about 15 minutes, until the broccoli is tender.

          Once the broccoli is cooked, use an immersion blender to blend the soup until smooth (or transfer to a blender in batches). Return the blended soup to the pot.

            Stir in the heavy cream and shredded cheddar cheese, continuing to cook over low heat until the cheese has fully melted and incorporated. Season with salt and pepper to taste.

              While the soup is simmering, prepare the bread bowls. Carefully cut a circle from the top of each bread bowl and scoop out the insides, leaving enough bread to hold the soup.

                Ladle the hot broccoli cheddar soup into each bread bowl.

                  Garnish with croutons on top and a sprinkle of fresh parsley for added color and flavor.

                    Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4