Dairy-Free Homemade Bread Bowl with Creamy Broccoli Cheddar Soup
Elevate your comfort food game with this Dairy-Free Homemade Bread Bowl with Creamy Broccoli Cheddar Soup—perfect for cozy evenings or impressing guests. This recipe combines the hearty satisfaction of freshly baked bread bowls with a rich, velvety soup that's entirely dairy-free. Crafted with wholesome ingredients like nutritional yeast for a cheesy flavor, almond milk for creaminess, and fresh broccoli for a nourishing touch, this dish caters to plant-based or lactose-free diets without sacrificing indulgence. The bread bowls are golden, crusty, and perfectly shaped to cradle the savory soup, creating an edible masterpiece that’s both fun to eat and absolutely delicious. Ready in under 2 hours, this recipe is a comfort food lover's dream and makes for an unforgettable meal presentation!
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Recipe Information
Ingredients
- 240 ml Warm water
- 7 g Active dry yeast
- 10 g Sugar
- 500 g All-purpose flour
- 10 g Salt
- 30 ml Olive oil
- 250 g Broccoli florets
- 1 medium Carrot, shredded
- 15 ml Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 500 ml Vegetable broth
- 240 ml Unsweetened almond milk
- 60 g Nutritional yeast
- 15 g Cornstarch
- 30 ml Water (for cornstarch slurry)
- 5 g Salt
- 2 g Black pepper
Instructions
In a large bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until foamy.
Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms, then knead for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about an hour or until doubled in size.
Preheat the oven to 200°C (400°F). Punch the dough down and divide it into 4 equal parts. Shape each into a ball and place on a baking sheet lined with parchment paper.
Cover with a cloth and let rise again for about 15-20 minutes.
Bake the bread bowls in the preheated oven for 15-20 minutes or until golden brown. Allow cooling slightly before cutting a circle at the top of each and scooping out some of the inside, forming a bowl shape.
For the soup, heat 15 ml of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add garlic and sauté for another minute. Stir in the broccoli florets and shredded carrot, cooking for 3-4 minutes.
Pour in the vegetable broth and bring to a simmer. Cook for 5-7 minutes until the broccoli is tender.
In a separate bowl, mix cornstarch with 30 ml water to create a slurry. Add almond milk and nutritional yeast to the soup, stirring well.
Mix in the cornstarch slurry, stirring continuously until the soup thickens, about 2-3 minutes.
Season with salt and black pepper to taste.
Serve the hot soup in the prepared bread bowls, garnished with extra nutritional yeast if desired.
Nutrition Facts
Calories |
2944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7452 mg | 324% | |
| Total Carbohydrate | 497.7 g | 181% | |
| Dietary Fiber | 44.5 g | 159% | |
| Total Sugars | 30.4 g | ||
| Protein | 112.1 g | 224% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 761 mg | 59% | |
| Iron | 35.1 mg | 195% | |
| Potassium | 3370 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
