Bread Bowl Broccoli Cheese Soup (30 Minutes)

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There’s nothing better than hearty and comforting broccoli cheese soup served in a warm bread bowl. The combination of creamy soup, tender broccoli, melted cheese, and salty bacon is simply irresistible. The added touch of a warm bread bowl also brings an element of fun to this yummy dish. Let’s begin!

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 2 cups of broccoli florets, chopped
  • 1 cup of grated cheddar cheese
  • 2 cups of chicken or vegetable broth
  • 1 cup of milk
  • 1/4 cup of flour
  • 1/4 cup of butter
  • 2 cloves of garlic, minced
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 4 bread bowls (store-bought or homemade)
  • 4 slices of bacon, cooked and crumbled

Instructions

  1. Cut the top off of each bread bowl and remove the inside bread, leaving a 1/2-inch border around the edges.
  2. In a large pot, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
  3. Whisk in the flour and cook for 1-2 minutes until bubbly.
  4. Gradually whisk in the chicken or vegetable broth and milk. Bring the mixture to a boil and cook for 5-7 minutes, stirring frequently, until the mixture has thickened.
  5. Add the chopped broccoli to the pot and cook for an additional 5-7 minutes, or until tender.
  6. Stir in the grated cheddar cheese and season with salt and pepper to taste.
  7. Ladle the broccoli cheese soup into the bread bowls and garnish with crumbled bacon.

Notes

If you prefer a smoother texture, you can use an immersion blender to puree the soup before adding the cheese. For a creamier soup, feel free to swap out a little milk for half and half or heavy cream. This soup freezes well so why not make a big batch and save for a rainy day? Enjoy! 

*The following nutritional information is based on estimates.

Nutrition

  • Serving Size: 1 serving
  • Calories: 465
  • Sugar: 6g
  • Sodium: 1306mg
  • Fat: 25g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 69mg

Pair this with...

Simple Tossed Salad

Start by tearing your iceberg lettuce into bite-sized pieces, ensuring a cool and crunchy base. Thinly slice a red onion, adding a pop of color and a zesty kick. For a refreshing crunch, slice up some cucumber, and for a sweet contrast, add in slivers of red pepper. Once your components are prepped and in the bowl, give everything a good toss, ensuring the ingredients are mixed and every bite will have a little bit of everything. For a simple dressing, squeeze the juice of a fresh lemon over the top, adding a burst of citrusy brightness.

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

Very Berry Smoothie

First, grab a handful of fresh or frozen strawberries, blueberries, blackberries, and raspberries. Toss them all into your blender. To make it creamy and dreamy, add a cup of yogurt or almond milk. Need a touch of sweetness? Drizzle in a tablespoon of honey or maple syrup, adjusting to your preference. If you're aiming for an extra boost, consider adding a spoonful of chia seeds or flaxseeds for added nutrients and texture. Whizz everything together until you get a smooth, velvety blend. Pour it out into a chilled glass. Enjoy!

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