Gluten-Free Homemade Bread Bowl with Creamy Broccoli Cheddar Soup
Indulge in the comforting elegance of this Gluten-Free Homemade Bread Bowl with Creamy Broccoli Cheddar Soup, a hearty dish that's perfect for chilly evenings or impressing guests. This recipe combines the warmth of freshly baked gluten-free bread bowls—made with psyllium husk and active dry yeast for a light yet sturdy texture—with the luscious creaminess of a broccoli cheddar soup featuring velvety heavy cream, gluten-free cheddar cheese, and tender broccoli florets. The bread bowls serve as both a stunning edible vessel and a soft, flavorful accompaniment to the rich soup inside. With straightforward steps and wholesome ingredients, this gluten-free recipe promises satisfaction for everyone at the table, and is ideal for anyone seeking a gluten-free, soul-soothing meal.
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Recipe Information
Ingredients
- 3 cups gluten-free all-purpose flour
- 2 tablespoons psyllium husk powder
- 1 packet active dry yeast
- 1.5 cups warm water
- 3 tablespoons olive oil
- 1 tablespoon honey
- 1.5 teaspoons salt
- 2 large egg whites
- 3 cups broccoli florets
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 cups gluten-free cheddar cheese
- 2 tablespoons gluten-free all-purpose flour
- 2 tablespoons butter
- 1 medium onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
To prepare the gluten-free bread bowl, mix 3 cups of gluten-free all-purpose flour with 2 tablespoons of psyllium husk powder in a large bowl.
Dissolve 1 packet of active dry yeast in 1.5 cups of warm water. Let it sit for 5 minutes until bubbly.
Add 3 tablespoons of olive oil, 1 tablespoon of honey, and 1.5 teaspoons of salt to the yeast mixture.
Whisk in 2 large egg whites into the liquid mixture.
Combine the liquid ingredients with the dry flour mixture. Mix well until a sticky dough forms.
Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Divide the dough into 4 equal parts and shape each into a round ball, placing them on the prepared baking sheet.
Bake in the preheated oven for 30-35 minutes until the bread bowls are golden brown.
While the bread is baking, melt 2 tablespoons of butter in a pot over medium heat. Add 1 medium chopped onion and sauté until translucent.
Stir in 2 tablespoons of gluten-free flour and cook for 1-2 minutes until the mixture turns golden and forms a paste.
Gradually pour in 4 cups of vegetable broth, whisking continuously to avoid lumps.
Add 3 cups of broccoli florets to the broth and simmer for about 15 minutes until the broccoli is tender.
Reduce the heat to low and slowly stir in 1 cup of heavy cream.
Add 2 cups of gluten-free cheddar cheese, stirring until melted and incorporated.
Season the soup with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Once the bread bowls are done, carefully cut off the tops and hollow out the centers.
Ladle the creamy broccoli cheddar soup into the bread bowls and serve immediately.
Nutrition Facts
Calories |
5317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.1 g | 400% | |
| Saturated Fat | 172.3 g | 862% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 819 mg | 273% | |
| Sodium | 10476 mg | 456% | |
| Total Carbohydrate | 455.9 g | 166% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 43.2 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 3805 mg | 293% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2894 mg | 62% | |
*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.
