Name: Broccoli Cheddar Soup Bread Bowls
Cook time: 45 min
Total time: 45 min
Ingredients: 4 small sourdough bread boules (round loaves); 1/4 cup unsalted butter; 1 medium yellow onion, finely diced; 1/4 cup all-purpose flour; 2 cups chicken or vegetable broth; 2 cups half-and-half (or whole milk); 3 cups fresh broccoli florets, chopped into very small pieces; 1 cup carrots, julienned or shredded; 2 1/2 cups sharp cheddar cheese, freshly shredded; 1/4 teaspoon ground nutmeg; Salt and black pepper to taste; Optional: Melted butter and garlic powder for brushing the bread

Ingredients

Scale

4 small sourdough bread boules (round loaves)
1/4 cup unsalted butter
1 medium yellow onion, finely diced
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
2 cups half-and-half (or whole milk)
3 cups fresh broccoli florets, chopped into very small pieces
1 cup carrots, julienned or shredded
2 1/2 cups sharp cheddar cheese, freshly shredded
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
Optional: Melted butter and garlic powder for brushing the bread

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Instructions

Use a sharp serrated knife to cut a circle out of the top of each sourdough boule. Be careful not to cut all the way to the bottom. Scoop out the inside bread to create a bowl shape, leaving about a 1-inch thick shell. Save the bread “insides” for dipping later. Optional: Brush the inside of the bowls with melted garlic butter and bake at 350°F for 5 minutes to make them extra sturdy.
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions and cook for about 3 to 5 minutes until they become translucent and fragrant. Do not let them brown; you want them soft and sweet.
Whisk the flour into the melted butter and onions. Cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the chicken broth and half-and-half while whisking constantly to prevent lumps. Add the chopped broccoli and shredded carrots. Bring the mixture to a gentle simmer, then reduce heat to low and cook for 15-20 minutes until the vegetables are tender.
Once the vegetables are soft, stir in the ground nutmeg, salt, and pepper. Gradually add the shredded cheddar cheese one handful at a time, stirring until completely melted and smooth. If the soup is too thick, add a splash more broth. If you prefer a smoother texture, use an immersion blender to pulse the soup a few times.
Ladle the hot soup into the prepared bread bowls. Garnish with a sprinkle of extra cheese or a few small broccoli florets. Serve immediately while the soup is steaming and the bread is crisp.

Cook Time: 45 minutes