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Once you have sautéed your onions and garlic, it’s time to introduce the star of the show: the broccoli. Add your chopped broccoli florets to the pot, followed by the vegetable or chicken broth. Stir the mixture well, ensuring that the broccoli is evenly coated with the aromatic base you've created. Increase the heat to medium-high and bring the mixture to a vigorous boil. This initial boiling step is crucial as it helps to cook the broccoli quickly, preserving its vibrant green color and nutrients while infusing it with the flavors of garlic and onion.

Cheddar Broccoli Soup in Bread Bowls

Warm up your winter evenings with Cheesy Broccoli Bliss in Bread Bowls, a comforting recipe that combines creamy broccoli soup and freshly baked bread bowls. This delightful dish features fresh broccoli, sautéed onions, and rich cheddar cheese, all served in crispy, crusty bread. Perfect for family dinners or cozy nights in, this nourishing meal not only satisfies hunger but also warms the soul. Learn how to create this heartwarming dish and enjoy every spoonful!
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Ingredients
  

For the Soup:

4 cups fresh broccoli florets

1 cup diced onion

2 cloves garlic, minced

4 cups vegetable or chicken broth

1 cup heavy cream

3 cups shredded sharp cheddar cheese

2 tablespoons butter

1 tablespoon olive oil

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

½ teaspoon paprika (optional)

1 tablespoon lemon juice

For the Bread Bowls:

4 large sourdough or crusty bread rolls

Olive oil (for brushing, optional)

Fresh parsley or chives (for garnish, optional)

Instructions
 

Prepare the Bread Bowls:

    - Preheat your oven to 375°F (190°C).

      - Cut the tops off the bread rolls and scoop out the insides gently, leaving about ½ inch of bread on the sides and bottom. Brush the insides lightly with olive oil if desired. Place them on a baking sheet and toast in the preheated oven for about 10 minutes, or until golden and crisp.

        Cook the Broccoli:

          - In a large pot, melt the butter and olive oil over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes.

            - Add the minced garlic and cook for an additional 1-2 minutes until fragrant.

              Add the Broccoli and Broth:

                - Stir in the broccoli florets and season with salt, pepper, and paprika. Pour in the broth and bring to a boil. Reduce the heat to a simmer and cook for about 10-12 minutes, or until the broccoli is tender.

                  Blend the Soup:

                    - Using an immersion blender, carefully blend the soup until smooth. If you prefer a chunkier texture, blend only half or skip blending altogether.

                      Add Cream and Cheese:

                        - Stir in the heavy cream and shredded cheddar cheese. Allow the cheese to melt completely into the soup, stirring frequently. Finally, add the lemon juice for brightness and adjust seasoning to taste.

                          Serve:

                            - Ladle the hot cheddar broccoli soup into the toasted bread bowls. Garnish with fresh parsley or chives if desired. Enjoy immediately while the soup is hot and the bread bowls are crispy!

                              Prep Time, Total Time, Servings:

                                20 minutes | 40 minutes | 4 servings