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:

1. In a large pot, sauté onion and garlic until softened.
2. Add broccoli florets and broth, simmer until broccoli is tender.
3. Using an immersion blender, blend until smooth.
4. Stir in heavy cream and cheddar cheese until melted.
5. 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?

A: Yes, you can substitute frozen broccoli for fresh. Just make sure to thaw it before adding it to the soup.

• Q: Can I use milk instead of heavy cream?

A: You can use milk, but the soup won’t be as creamy. Half-and-half can be a good substitute for heavy cream.

• Q: How long can I store the leftovers?

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.