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Cheesy Broccoli Cheddar Soup in Sourdough Bowls
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Baking sheet
  • Whisk

Ingredients
  

  • 4 small round sourdough loaves
  • 4 cups broccoli florets, chopped into bite-size pieces
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat the oven to 350°F. Slice the tops off each sourdough loaf and hollow out the centers to create bowls. Place the bowls and tops on a baking sheet and bake for 10 minutes to crisp the insides.
  • Melt the butter in a large pot over medium heat. Add the diced onion and cook for 4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
  • Sprinkle the flour over the onion mixture and stir for 2 minutes to form a roux. Slowly whisk in the chicken broth, making sure no lumps remain.
  • Add the chopped broccoli, salt, and pepper. Bring the soup to a gentle simmer and cook for 8 minutes until the broccoli is tender.
  • Reduce the heat to low. Stir in the milk and let it warm through for 2 minutes. Gradually add the shredded cheddar cheese, stirring until fully melted and the soup thickens.
  • Ladle the hot soup into the prepared sourdough bowls and serve immediately with the toasted tops on the side.

Notes

Toast the hollowed bread pieces into croutons if you have extra and scatter a few on top for added crunch. If the soup thickens too much after sitting, stir in a splash of warm milk to loosen it. Leftovers keep well in the fridge for two days and reheat gently on the stove without the bread bowls.
Course: Soup
Cuisine: American
Equipment: Large pot, Baking sheet, Whisk