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When it comes to comfort food, few dishes can compare to the warmth and satisfaction of a creamy soup served in a freshly baked bread bowl. The recipe for Creamy Broccoli Cheddar Soup Bread Bowls encapsulates this concept beautifully, combining the rich, velvety goodness of broccoli cheddar soup with the crusty, chewy texture of bread. This dish is not only a feast for the taste buds but also a treat for the eyes, making it an ideal centerpiece for family dinners, casual gatherings, or cozy nights in.

Creamy Broccoli Cheddar Soup Bread Bowls

Indulge in the ultimate comfort food with creamy broccoli cheddar soup served in crispy, freshly baked bread bowls. This delightful recipe combines rich flavors and hearty textures to warm both your heart and your stomach. Perfect for family dinners or cozy nights, each spoonful blends velvety soup with chewy bread, creating a satisfying experience. Enjoy a nutritious meal that's easy to prepare and sure to impress your guests. Discover how to make this delightful dish today!
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Ingredients
  

For the Bread Bowls:

4 large round sourdough bread loaves

2 tablespoons olive oil

Salt and pepper to taste

For the Broccoli Cheddar Soup:

4 cups fresh broccoli florets

1 medium onion, diced

2 cloves garlic, minced

4 cups vegetable broth

2 cups shredded sharp cheddar cheese

1 cup heavy cream

1 teaspoon Dijon mustard

½ teaspoon paprika

Salt and pepper to taste

2 tablespoons all-purpose flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Bread Bowls:

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

      - Carefully cut the top off each sourdough loaf, creating a lid. Hollow out the inside of each loaf, leaving about half an inch of bread on the sides and bottom. Reserve the bread pieces for later. Brush the exterior and interior of the bowls with olive oil and sprinkle with salt and pepper.

        - Place the bread bowls upside down on a baking sheet and bake for about 10-12 minutes, until they are lightly crispy and golden.

          Make the Broccoli Cheddar Soup:

            - In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and sauté for an additional minute.

              - Stir in the broccoli florets and sauté for another 5 minutes until they begin to soften.

                - Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 10-15 minutes, until the broccoli is tender.

                  - If you'd like a thicker soup, mix the flour with a bit of water to create a slurry, then slowly add this to the pot while stirring.

                    - Using an immersion blender, puree the soup until smooth (or transfer to a blender in batches). If you prefer a chunkier soup, blend just half and leave the rest intact.

                      - Stir in the heavy cream, Dijon mustard, paprika, and shredded cheddar cheese. Continue to stir over low heat until the cheese is completely melted and the soup is creamy. Season with salt and pepper to taste.

                        Assemble the Bread Bowls:

                          - Carefully ladle the creamy broccoli cheddar soup into each hollowed bread bowl. Top with additional shredded cheese if desired and place the bread lids on top.

                            - Garnish with chopped fresh parsley for a pop of color and added flavor.

                              Serve:

                                - Serve immediately while hot. Guests can tear pieces from the bread bowl to enjoy the soup with delicious bread!

                                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4