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Broccoli and Cheese Soup in Homemade Bread Bowls are definitely worth the time it takes to make them. Hearty and filling. Enjoy!
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Pin ItBroccoli and Cheese Soup in Homemade Bread Bowls
Have I told y’all how much I enjoy a nice bowl of hot soup? For me, it’s not just a seasonal thing either – I eat it all year! I can promise you when it’s in the triple digits here in Arizona, we’ll still be eating soup. (For the record, we’ve already had a few days of triple digits this year – it’s crazy considering some of y’all have had snow in *MAY* – what is up with the weird weather anyways?!)
Aside from soup, another thing I really enjoy making and eating (and so does my family), is homemade bread! This carb-junkie (me) likes it too much if you want the truth. We don’t do bread bowls too often, but my family thinks they’re the coolest things since there is no “real bowl” per se.
This meal is a little time-consuming in the making of the bread, but since the bread machine practically does all the work, it’s not too bad! I hope you’ll consider this family favorite Broccoli and Cheese Soup – you’ll be glad you did! 🙂
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Broccoli and Cheese Soup
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Ingredients
- ½ cup butter, 1 stick
- 1 medium onion, finely chopped
- 1 large carrot, peeled and finely chopped
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 4 cups vegetable broth, 1 carton
- 2 cups milk
- 1 large head broccoli, stems removed and discarded, florets cut into bite-sized pieces
- salt & pepper, to taste
- 12 ounces Cheddar cheese, shredded
- 2 cups half & half
- Bread Bowls, for serving (optional)
Instructions
- In a soup pot or Dutch oven, melt the butter over medium-high heat. Add the onions and carrots. Cook until the onion turns soft and becomes translucent. Add the garlic and cook for an additional 1-2 minutes. Stir in the flour. Cook for 1 minute. Slowly add the broth and milk, whisking until well combined.
- Add the broccoli, salt, and pepper. Cover the pot and reduce the heat to medium-low. Allow to cook for about 25-30 minutes or until the broccoli is tender. Add the cheese, one handful at a time, stirring after each addition until the cheese is melted. Add the half & half and heat through.
- Serve immediately.
Notes
- If you prefer a smoother soup, use an immersion blender at the end just before serving! A regular blender or food processor works, too – only fill it halfway and blend in batches if necessary!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published May 8, 2013. Updated on April 23, 2021.
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G'day! LOVE soups in a bread bowl, TRUE!
YUM! Warm, welcoming too!
Saw as part of Foodie Friends Friday Recipe Collection Mother's Day!
Cheers!
Joanne
What's On The List
http://www.whatsonthelist.net
Oh yum, Jamie!! LOVE the bread bowls… and the soup too, of course! 🙂
Homemade bread bowls and you can use a bread machine? I can't believe it. My family is going to sing your praise.
Yum! I'll give your soup a try. I make the bread bowls using frozen bread dough.
I have been wanting to make bread bowls, but kept forgetting about it! Now I have a recipe, thank you 🙂
Wow wow wow. I lcve it. Thankfully, my local grocery store also has a bakery in it and they make fresh bread bowls. Since I don't have a bread maker, that'll be the way I'll do it. Can hardly wait to try this myself! Thanks for adding it to my blog hop 🙂
Blessings,
Sinea
Ducks ‘n a Row
Perfect looking broccoli and cheese soup, great recipe!
Happy Blogging!
Happy Valley Chow
I LOVE Broccoli and Cheese Soup & never thought of trying to make bread bowls at home. Thanks for the recipe. Pinning!
I usually do the bowls with frozen bread dough, as yeast and I are longtime enemies, but I'll do the soup for sure!
Ok that's it! I'm flying over for dinner 😉 Looks awesomely good, especially with our cold weather now!