Vegan Homemade Bread Bowl with Creamy Broccoli Cheddar Soup
Indulge in the ultimate comfort food experience with this Vegan Homemade Bread Bowl with Creamy Broccoli Cheddar Soup. This recipe combines the warm, chewy goodness of freshly baked bread bowls with a rich and velvety dairy-free soup, packed with tender broccoli, sweet grated carrot, and a cheesy cashew-based sauce enhanced by nutritional yeast. Perfect for a cozy dinner or an impressive serving idea, this dish strikes the perfect balance between wholesome and indulgent. With easy-to-follow instructions, including simple bread-making techniques and a creamy soup blended to perfection, this recipe is tailored for anyone seeking a plant-based twist on a classic favorite. Serve these golden bread bowls brimming with hearty, nutrient-packed soup for a meal that’s as satisfying as it is nourishing. Ideal for vegans, soup lovers, and those craving homemade comfort, this recipe is sure to become a staple in your kitchen.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Sugar
- 2 teaspoons Salt
- 1.5 cups Warm water
- 2 tablespoons Olive oil
- 3 cups Chopped broccoli florets
- 1 tablespoon Olive oil
- 1 cup Chopped onion
- 2 cloves Minced garlic
- 4 cups Vegetable broth
- 1 cup Cashew nuts
- 0.5 cup Nutritional yeast
- 1 cup Unsweetened almond milk
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Carrot, grated
Instructions
In a large bowl, combine flour, instant yeast, sugar, and salt. Mix well.
Add warm water and olive oil to the dry ingredients. Mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm area for about 1 hour or until it doubles in size.
After the dough has risen, preheat the oven to 400°F (200°C).
Punch the dough down and divide it into four equal portions. Shape each portion into a ball.
Place the dough balls on a parchment-lined baking sheet, cover them with a cloth, and let them rise for another 30 minutes.
Bake the bread bowls in the preheated oven for 20-25 minutes or until golden brown. Remove from oven and allow to cool.
For the soup, soak cashew nuts in hot water for 15 minutes, then drain.
Heat olive oil in a pot over medium heat. Add chopped onion and garlic, sauté until translucent, about 5 minutes.
Add chopped broccoli florets and vegetable broth to the pot. Cover and simmer for about 10 minutes or until broccoli is tender.
In a blender, combine soaked cashews, nutritional yeast, almond milk, lemon juice, salt, and black pepper. Blend until smooth.
Add the cashew mixture to the pot with broccoli and simmer for another 5 minutes, stirring occasionally.
Stir in grated carrot. Adjust seasoning to taste.
To serve, cut off the top of each bread bowl and hollow out the inside.
Ladle the creamy broccoli cheddar soup into the bread bowls and serve immediately.
Nutrition Facts
Calories |
3681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.6 g | 158% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10748 mg | 467% | |
| Total Carbohydrate | 548.2 g | 199% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 57.5 g | ||
| Protein | 108.0 g | 216% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 936 mg | 72% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 5229 mg | 111% | |
*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.
