Creamy Broccoli Cheddar Soup in Bread Bowls
Warm up your winter days with this indulgent and comforting Creamy Broccoli Cheddar Soup served in crispy bread bowls.
Ingredients:
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups broccoli florets
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
- Bread bowls for serving
Instructions:
- In a large pot, sauté onion and garlic until softened.
- Add broccoli florets and broth, simmer until broccoli is tender.
- Using an immersion blender, blend until smooth.
- Stir in heavy cream and cheddar cheese until melted.
- Season with salt and pepper, then ladle into bread bowls and serve hot. Enjoy!
Popular questions:
- Q: Can I use frozen broccoli instead of fresh?
- Q: Can I use milk instead of heavy cream?
- Q: How long can I store the leftovers?
A: Yes, you can substitute frozen broccoli for fresh. Just make sure to thaw it before adding it to the soup.
A: You can use milk, but the soup won’t be as creamy. Half-and-half can be a good substitute for heavy cream.
A: Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
Helpful tips:
- For extra flavor, add a pinch of nutmeg or a dash of cayenne pepper to the soup.
- Garnish with extra shredded cheddar cheese and chopped green onions before serving for added taste and presentation.
Expert Secrets:
- Cook the onions and garlic slowly over low heat to develop a deep, rich flavor base for the soup.
- Blanch the broccoli florets for a few minutes before adding them to the soup for a vibrant green color and quicker cooking time.