Low Sodium Homemade Bread Bowl with Creamy Broccoli Cheddar Soup
Warm, comforting, and surprisingly easy to make, this Low Sodium Homemade Bread Bowl with Creamy Broccoli Cheddar Soup is the perfect marriage of hearty bread and indulgent, savory soup—all while keeping your sodium intake in check. Made with a soft, golden bread bowl crafted from simple pantry staples, this recipe presents a creative way to serve your creamy vegetable-packed soup. The smooth blend of broccoli florets, shredded carrot, sharp cheddar cheese, and a touch of nutmeg creates a luscious filling, while the low-sodium vegetable broth ensures balanced yet vibrant flavors. Ideal for chilly evenings or an impressive dinner party centerpiece, this wholesome combo offers satisfying textures and a healthier take on classic comfort food. Don’t miss the chance to bring this restaurant-inspired dish to your own kitchen!
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams instant yeast
- 15 grams sugar
- 30 milliliters olive oil
- 300 milliliters lukewarm water
- 30 grams unsalted butter
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 500 grams broccoli florets
- 1 medium carrot, shredded
- 700 milliliters low-sodium vegetable broth
- 200 milliliters whole milk
- 200 grams sharp cheddar cheese, grated
- 30 grams all-purpose flour (for roux)
- 1 teaspoon black pepper
- 0.25 teaspoon nutmeg
Instructions
In a large mixing bowl, combine flour, instant yeast, and sugar. Stir well to combine.
Add olive oil and lukewarm water to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 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 1 hour or until doubled in size.
Preheat your oven to 220°C (428°F).
Punch down the risen dough and divide it into four equal portions.
Shape each portion into a round ball and place on a baking sheet lined with parchment paper.
Allow the dough balls to rise for another 30 minutes.
Bake the bread bowls in the preheated oven for 20-25 minutes until golden brown.
Remove from the oven and let cool. Once cooled, hollow out the centers to form bowls.
To make the soup, melt the unsalted butter in a large pot over medium heat.
Add chopped onion and minced garlic, sauté until the onion is translucent.
Stir in the broccoli florets and shredded carrot, cooking for 5 minutes.
Sprinkle the flour over the vegetables, stir to coat, and cook for 2 more minutes.
Slowly add the vegetable broth while stirring constantly to prevent lumps.
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
Stir in the milk, grated cheddar cheese, black pepper, and nutmeg, simmer until the cheese is melted and the soup is creamy.
Season with more pepper or spices to taste, keeping in mind the low sodium constraint.
Ladle the hot soup into the prepared bread bowls and serve immediately.
Nutrition Facts
Calories |
3663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 2014 mg | 88% | |
| Total Carbohydrate | 495.1 g | 180% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 44.3 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 2109 mg | 162% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 2305 mg | 49% | |
*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.
