Homemade Bread Bowl with Creamy Broccoli Cheddar Soup
Delight in the ultimate comfort food with this Homemade Bread Bowl with Creamy Broccoli Cheddar Soup recipe—a culinary masterpiece that combines soft, golden bread bowls with a rich, velvety soup. Perfect for cozy family dinners or entertaining guests, this recipe features freshly baked bread bowls made from scratch, providing a unique and edible serving vessel. The creamy broccoli cheddar soup is a luscious blend of tender broccoli florets, sharp cheddar cheese, and a buttery roux, infused with the warmth of garlic powder and perfectly seasoned to taste. Ideal for chilly days, this hearty dish is an impressive way to bring bakery-style craftsmanship and gourmet flavors straight to your kitchen. Garnish with extra cheddar for a visually stunning presentation that’s as delicious as it looks. Keywords: Homemade bread bowl recipe, broccoli cheddar soup, comfort food, edible bread vessels, hearty soup recipes.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1.5 cups Warm water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 4 cups Broccoli florets
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken stock
- 2 cups Whole milk
- 2 cups Shredded sharp cheddar cheese
- to taste Salt and pepper
- 0.5 teaspoon Garlic powder
Instructions
In a large mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until the yeast is foamy.
Add olive oil, salt, and 3 cups of flour to the yeast mixture. Stir until a dough forms.
Gradually add the remaining 1 cup of flour, mixing until the dough is soft and slightly sticky.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.
Once the dough has doubled, punch it down and divide it into 4 equal pieces. Shape each piece into a ball.
Place the dough balls onto a baking sheet lined with parchment paper. Cover and let rise for another 15 minutes.
Preheat the oven to 400°F (200°C).
Bake the bread bowls for 25 minutes, or until golden brown. Let them cool before cutting.
While the bread bowls are baking, prepare the soup. In a large pot, melt butter over medium heat.
Add flour to the melted butter, whisking constantly for about 1-2 minutes to create a roux.
Slowly whisk in chicken stock and milk until smooth.
Add broccoli florets, garlic powder, salt, and pepper. Let the mixture simmer for about 15 minutes, or until the broccoli is tender.
Using an immersion blender, blend the soup until smooth, or leave it chunky for texture.
Stir in shredded cheddar cheese until melted and the soup is creamy.
Cut the top off each bread bowl and remove some of the interior bread to create a bowl. Fill each bread bowl with the soup.
Serve immediately, garnished with additional shredded cheese, if desired.
Nutrition Facts
Calories |
981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1034 mg | 45% | |
| Total Carbohydrate | 113.5 g | 41% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 8.2 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 619 mg | 48% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 307 mg | 7% | |
*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.
