Simple Fruit and Cheese Skewers

There’s nothing more comforting than a warm, creamy broccoli cheddar soup served in a crusty bread bowl. The rich blend of sharp cheddar, tender broccoli, and velvety broth will warm your soul, while the bread bowl adds a rustic charm and a satisfying crunch. Perfect for chilly days or as a hearty meal, this soup will leave you craving more!

Key Information:

• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Total time: 45 minutes
• Number of servings: 4
• Serving size: 1 bread bowl with soup

Nutritional Information (per serving):

• Calories: 610 kcal
• Protein: 23g
• Carbohydrates: 58g
• Fat: 34g
• Fiber: 4g

Ingredients:

For the soup:

• 1 tablespoon butter (15g)
• 1 tablespoon olive oil (15ml)
• 1 medium onion, diced (150g / 5 oz)
• 2 garlic cloves, minced
• 2 medium carrots, peeled and diced (120g / 4 oz)
• 4 cups fresh broccoli florets (450g / 1 lb)
• 4 cups vegetable broth (950ml / 32 oz)
• 2 cups half-and-half cream (480ml / 16 oz)
• 2 ½ cups shredded sharp cheddar cheese (250g / 9 oz)
• 2 tablespoons all-purpose flour (15g)
• Salt and black pepper to taste
• ½ teaspoon paprika (optional)

For the bread bowls:

• 4 small round sourdough loaves (300g / 10 oz each)
• Olive oil for brushing

Method of Preparation:

For the soup:

1. Sauté the vegetables: In a large pot, melt the butter and olive oil over medium heat. Add the diced onions, carrots, and garlic. Cook for 5 minutes, stirring occasionally, until the onions are soft and translucent.
2. Cook the broccoli: Add the broccoli florets to the pot, stirring well. Cook for another 2-3 minutes, allowing the broccoli to soften slightly.
3. Add the broth: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 10-12 minutes, until the broccoli is tender.
4. Blend the soup: Using an immersion blender, blend the soup until smooth but leave some texture if you prefer a chunkier soup. Alternatively, you can carefully transfer the soup to a blender in batches, then return it to the pot.
5. Thicken the soup: In a small bowl, whisk the flour with a bit of the half-and-half to create a smooth slurry. Stir it into the soup along with the remaining half-and-half. Cook for another 5 minutes, stirring frequently, until the soup thickens.
6. Add the cheese: Gradually stir in the shredded cheddar cheese, one handful at a time, until melted and incorporated. Season with salt, pepper, and paprika (if using). Let the soup simmer for 5 more minutes, stirring occasionally, until it's creamy and smooth.

For the bread bowls:

1. Prepare the bread bowls: Preheat the oven to 180°C (350°F).
2. Hollow out the loaves: Slice off the top of each sourdough loaf and hollow out the center, leaving about 1.5 cm (½ inch) of bread around the edges.
3. Toast the bread bowls: Lightly brush the inside of the bread bowls with olive oil and place them on a baking sheet. Bake for 10 minutes until they are slightly crispy and golden.
4. Serve: Ladle the broccoli cheddar soup into each bread bowl. Garnish with extra shredded cheese and a sprinkle of paprika if desired.

Culinary Tips:

1. Don’t overcook the broccoli: For a fresh, vibrant flavor, cook the broccoli just until tender, not mushy.
2. Use sharp cheddar: A good-quality sharp cheddar will add a stronger, richer flavor to your soup.
3. Add extra veggies: If you want more texture, add extra diced carrots or small potato chunks.
4. Blend to your preference: Blend the soup completely for a smooth texture, or leave some broccoli chunks for a heartier bite.
5. Save the bread center: Use the scooped-out bread from the loaves as croutons by toasting them and serving alongside the soup.

FAQs:

1. Can I use frozen broccoli? Yes, you can use frozen broccoli, but it may cook faster. Adjust cooking time accordingly.
2. Can I make the soup ahead of time? Absolutely! The soup can be made a day in advance and reheated. However, assemble it in the bread bowls just before serving to keep them crispy.
3. How can I make the soup gluten-free? Substitute the all-purpose flour with cornstarch or gluten-free flour to thicken the soup.
4. Can I use other cheeses? Yes, while cheddar is traditional, you can also try a mix of Gruyère, Monterey Jack, or even Parmesan for different flavor profiles.
5. What should I do if the soup is too thick? If the soup becomes too thick, simply add a bit more vegetable broth or water until you reach the desired consistency.

This broccoli cheddar soup in a bread bowl is not just a meal but a cozy experience that delights both the eyes and the taste buds. The combination of creamy, cheesy soup and crispy, warm bread makes for the ultimate comfort food. Try it out for a cozy night in or as the star of your next gathering!