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Creamy Copycat Broccoli Cheddar Soup in a Bread Bowl (Easy, 30 Min)

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This creamy copycat broccoli cheddar soup in a bread bowl is everything you want from a cozy meal—warm, satisfying, and deeply comforting. It’s the kind of recipe that makes you feel like you’ve accomplished something special, even though it only takes 30 minutes.

Ingredients

Scale
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 2 cups chicken or vegetable broth (low-sodium)
  • 1½ cups heavy cream
  • 3 cups fresh broccoli florets, chopped into small pieces
  • 1 cup carrots, shredded or finely diced
  • 2 cups sharp cheddar cheese, freshly shredded
  • ¼ cup Parmesan cheese, freshly grated
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • ½ teaspoon paprika
  • ¼ teaspoon nutmeg (freshly grated if possible)
  • 4 small or 2 large sourdough or round bread loaves

Instructions

  1. Prepare the bread bowls: Cut the top off each bread loaf (about 1 inch from the top). Set the tops aside. Gently pull out the soft bread inside, leaving a thick shell (about ½ inch thick). Reserve the pulled-out bread for dipping. Place the hollowed loaves on a baking sheet and toast them in a 350°F oven for 5-7 minutes.
  2. Melt the butter: In a Dutch oven or large pot, melt the butter over medium heat. Let it foam slightly but not brown, about 1-2 minutes.
  3. Sauté the aromatics: Add the diced onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Build the roux: Sprinkle the flour over the onion mixture and stir constantly for 1-2 minutes until the mixture turns a light golden color and the raw flour smell is gone.
  5. Add the broth slowly: Gradually pour in the chicken broth while whisking continuously to prevent lumps. Bring to a gentle simmer, stirring often, until thickened slightly, about 3-4 minutes.
  6. Pour in the cream: Reduce heat to low and stir in the heavy cream. Let it warm through for about 2 minutes. Do not let it boil.
  7. Add the vegetables: Stir in the chopped broccoli florets and shredded carrots. Cook for 5-7 minutes until the broccoli is tender but still bright green.
  8. Melt the cheese: Remove the pot from the heat. Let it cool for 30 seconds, then gradually add the shredded cheddar and Parmesan, stirring gently until fully melted.
  9. Season the soup: Add salt, black pepper, paprika, and nutmeg. Stir to combine. Taste and adjust seasoning as needed.
  10. Serve in the bread bowls: Ladle the hot soup into the toasted bread bowls. Top with the bread lid if desired, or tear it up for dipping. Garnish with extra shredded cheddar and a pinch of paprika. Serve immediately.

Notes

Don’t skip the nutmeg—it makes the cheese flavor pop. Always shred your own cheese for smooth melting. Toast the bread bowls to prevent sogginess. Remove the pot from heat before adding cheese to avoid graininess.

Nutrition

Keywords: broccoli cheddar soup, copycat recipe, bread bowl, comfort food, easy soup, 30-minute meal

Find it online: https://cooksybite.com/creamy-copycat-broccoli-cheddar-soup-in-a-bread-bowl-easy-30-min/