Creamy Broccoli Cheddar Cheese Soup with Boule Bread Bowls
A comforting blend of fresh broccoli, sharp cheddar, and creamy goodness, served in crusty bread bowls for a delightful dining experience.
Ingredients
For the Soup
- 4 cups broccoli florets Fresh, chopped into bite-sized pieces.
- 1 cup shredded cheddar cheese Sharp cheddar is preferred for flavor.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth Can substitute with chicken broth for added richness.
- 1 cup heavy cream
- to taste Salt and pepper Adjust as per personal taste.
For the Bread Bowls
- 4 pieces French boule bread bowls For serving the soup.
Instructions
Preparation
- Start by washing and chopping the broccoli into bite-sized florets. Chop the onion and mince the garlic.
Cooking
- In a large pot over medium heat, add a drizzle of olive oil and sauté the chopped onion and minced garlic until fragrant and translucent, about 3-5 minutes.
- Add the broccoli florets and sauté for a couple of minutes to soften slightly.
- Pour in the vegetable broth, bring it to a gentle boil. Cover and simmer for about 15 minutes, until broccoli is fork-tender.
- Blend the mixture with an immersion blender until smooth or leave some chunks for texture.
- Lower the heat, stir in the heavy cream, and gradually add the cheddar cheese until melted. Season with salt and pepper.
- Prepare the bread bowls by cutting off the tops and scooping out the insides for serving.
- Ladle the soup into the bread bowls and garnish with extra cheese or herbs if desired.
Notes
Tips: Use different cheese varieties for unique flavors. Store leftovers in airtight containers for up to 3 days or freeze for 3 months.