One-Pot Soup Recipe: Bacon Broccoli Cheddar Bread Bowl
Broccoli cheddar soup is a yummy staple in our winter meal cycle, but throw it all into a bread bowl and our love for the dish skyrockets. We scarf it down and then immediately plan out when we’ll get to have it again in the (very) near future. It’s possible you are not quite as big of broccoli cheddar– or soup– enthusiasts as we are, but we guarantee you’ll flip for this rich and creamy meal.
Now, everyone knows that soup is the perfect dish for when the weather takes a turn, but this recipe will give you a hankering for it even when the weather’s perfect; it’s just that good. Plus, it’s a perfectly easy soup to make and only dirties one pot. Clean up is seriously a breeze, because, chances are, you’ve eaten up your soup vessel, leaving only your spoons for the dishwasher! Dust off your soup pots, you know what you’re making for dinner tonight!
Why You’ll Love This Recipe
This Bacon Broccoli Cheddar Bread Bowl is a game-changer for soup lovers. It’s rich, creamy, and packed with flavor, thanks to the crispy bacon and sharp cheddar cheese. The best part? It’s a one-pot wonder, making both preparation and cleanup a breeze. Plus, who can resist eating their soup from a delicious bread bowl?
Kitchen Equipment You’ll Need
- Large pot or Dutch oven
- Blender or immersion blender
- Knife and chopping board
- Whisk
- Paper towels
Ingredients
- 5 cups broccoli florets, plus extra for garnish
- 4 cups low-sodium chicken broth
- 2 1/2 cups cheddar cheese, grated
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 6 bread bowls, tops cut off
- 4 slices bacon, plus extra for garnish
- 3 cloves garlic, minced
- 1 large white onion, chopped
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 teaspoons kosher salt, or to taste
- Freshly ground pepper, to taste
Step-by-Step Instructions
- In a large pot or Dutch oven, cook bacon over medium-high heat until thoroughly browned and crispy. Remove to a paper towel-lined plate to drain.
- Add onions to bacon renderings and cook until softened and transparent, about 5-7 minutes.
- Add garlic to the onion and cook for 1 minute, or until fragrant. Stir frequently to avoid burning.
- Whisk in chicken broth, then milk and cream, and add broccoli. Bring the mixture to a boil, then reduce and let simmer for 20 minutes, or until broccoli is tender.
- Take your bread bowls and gently scoop out the bread from the inside, leaving about 1/4-inch all the way around. Set bowls aside.
- In batches, transfer soup to a blender (or use an immersion blender) and puree most of the soup until almost smooth, leaving some chunkier parts. Return to pot.
- Using a fork or whisk, mix together cornstarch and water in a small bowl or glass until smooth. Add this slurry back into the soup and stir well to incorporate.
- Bring soup back up to a boil and let cornstarch cook, then stir in cheese and season with salt and pepper.
- Ladle soup into bread bowls and garnish with extra broccoli and bacon. Serve immediately and enjoy.
Tips for Success
- Ensure the bacon is crispy for the best texture contrast.
- Gradually add the cheese to prevent clumping.
- If you prefer a smoother soup, blend until fully pureed.
Additional Tips or Variations
- For a vegetarian version, omit the bacon and use vegetable broth.
- Add a pinch of nutmeg for a subtle flavor enhancement.
- Experiment with different types of cheese for a unique taste.
Nutritional Highlights (Per Serving)
Calories: 450 | Protein: 18g | Carbohydrates: 35g | Fat: 28g
Frequently Asked Questions (FAQ)
Can I make this soup ahead of time? Yes, you can prepare the soup in advance and reheat it when ready to serve. Just add it to the bread bowl right before serving.
What if I don’t have bread bowls? No problem! Serve the soup in regular bowls with crusty bread on the side.
Conclusion
This Bacon Broccoli Cheddar Bread Bowl is a hearty and delicious meal that’s perfect for any occasion. We hope you enjoy making and eating it as much as we do. Give it a try, and don’t forget to share your experience in the comments below!
