Bacon Broccoli Cheddar Bread Bowl Soup is a cozy, indulgent dish combining creamy broccoli cheddar soup with crispy bacon, all served inside a warm, edible bread bowl. It’s the perfect comfort food for cold weather or a special meal. Here’s how to make it:
Bacon Broccoli Cheddar Bread Bowl Soup Recipe
Ingredients:
For the Soup:
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups broccoli florets (fresh or frozen)
- 2 cups chicken broth (or vegetable broth for a vegetarian option)
- 2 cups whole milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
For the Bread Bowls:
- 4 large round bread loaves (sourdough or any sturdy bread of your choice)
Instructions:
1. Prepare the Bread Bowls:
- Preheat the oven to 350°F (175°C).
- Cut a circle out of the top of each bread loaf, creating a “lid” for your bread bowl. Remove the soft bread inside, leaving a hollowed-out shell. (Save the bread pieces for dipping or for making croutons!)
- Place the bread bowls on a baking sheet and toast them in the oven for about 10-12 minutes, or until they are slightly crispy and golden. Set them aside.
2. Cook the Bacon:
- In a large pot, cook the chopped bacon over medium heat until it becomes crispy, about 5-7 minutes.
- Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
3. Sauté the Vegetables:
- In the same pot with the bacon drippings, add the diced onion. Sauté for about 3-4 minutes until the onion is soft and translucent.
- Add the minced garlic and sauté for another 30 seconds until fragrant.
4. Make the Soup Base:
- Add the butter to the pot and allow it to melt.
- Once melted, whisk in the flour, cooking for about 1 minute to form a roux (this helps thicken the soup).
- Gradually add the chicken broth, whisking constantly to avoid lumps. Bring to a simmer and cook for 5 minutes until the broth thickens slightly.
5. Add Broccoli and Milk:
- Add the broccoli florets to the pot, followed by the milk. Stir to combine, then bring the soup back to a simmer. Let it cook for about 10-12 minutes, or until the broccoli is tender.
6. Finish the Soup:
- Using an immersion blender, blend the soup for a few seconds until it’s slightly smooth but still has some texture. If you don’t have an immersion blender, carefully transfer a portion of the soup to a regular blender, then return it to the pot.
- Stir in the heavy cream and shredded cheddar cheese. Continue stirring until the cheese is melted and the soup is creamy. Season with salt, pepper, and crushed red pepper flakes (if using) to taste.
- Return the crispy bacon to the soup and stir to combine.
7. Serve in Bread Bowls:
- Ladle the creamy broccoli cheddar soup into each bread bowl. Top with extra cheddar cheese and bacon bits if desired.
8. Enjoy:
- Serve immediately with the bread “lid” on the side for dipping. Enjoy the warmth and heartiness of this comforting soup!
Tips:
- Substitute the Bacon: For a vegetarian version, you can skip the bacon and use vegetable broth instead of chicken broth.
- Add More Veggies: You can add carrots or cauliflower for extra flavor and texture.
- Make it Spicy: Add a pinch of cayenne pepper or some diced jalapeños to the soup for a spicy kick.
- Use Leftover Bread: If you don’t have bread bowls, this soup also pairs well with crusty bread or homemade croutons.
This Bacon Broccoli Cheddar Bread Bowl Soup is perfect for a cozy night in or impressing your guests with a hearty, flavorful dish. Enjoy the rich, creamy goodness inside a delicious, edible bowl!
