Name: Broccoli Cheddar Soup in a Bread Bowl: The Ultimate Comfort Food
Ingredients: 4 tbsp unsalted butter; 1 small onion, diced; 2 cloves garlic, minced; ¼ cup all-purpose flour; 2 cups chicken or vegetable broth; 2 cups whole milk (or half & half for extra creaminess); 2 cups broccoli florets, chopped; 1 cup shredded carrots; ½ tsp salt; ¼ tsp black pepper; ¼ tsp smoked paprika (optional); 2 cups sharp cheddar cheese, shredded; 4 small sourdough bread boules; 1 tbsp olive oil or melted butter (for brushing)

Ingredients

Scale

For the Soup:

4 tbsp unsalted butter
1 small onion, diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken or vegetable broth
2 cups whole milk (or half & half for extra creaminess)
2 cups broccoli florets, chopped
1 cup shredded carrots
½ tsp salt
¼ tsp black pepper
¼ tsp smoked paprika (optional)
2 cups sharp cheddar cheese, shredded

For the Bread Bowls:

4 small sourdough bread boules
1 tbsp olive oil or melted butter (for brushing)

Instructions

Prepare the Bread Bowls:
- Preheat oven to 375°F (190°C).
- Cut the tops off the bread boules and hollow out the centers.
- Brush the insides lightly with olive oil or melted butter.
- Bake for 8-10 minutes, until slightly crispy.
Make the Soup Base:
- In a large pot, melt butter over medium heat.
- Sauté onions until soft (3-4 minutes), then add garlic and cook for 30 seconds.
- Stir in flour and cook for 1 minute, stirring constantly.
Simmer the Soup:
- Slowly whisk in broth and milk, stirring until smooth.
- Add broccoli, carrots, salt, pepper, and smoked paprika.
- Simmer for 15-20 minutes, until vegetables are tender.
Blend & Add Cheese:
- Use an immersion blender to slightly blend the soup (optional for a smoother texture).
- Stir in cheddar cheese, melting it into the soup.

Assemble & Serve:
- Ladle hot soup into the toasted bread bowls.
- Garnish with extra cheese and serve warm!