Description
If you’re looking for a heartwarming, comforting dish that wraps you in warmth and deliciousness, the Creamy Cheddar and Vegetable Soup Bowl served in a bread bowl is just perfect. This recipe combines the sharp zest of cheddar cheese with a medley of fresh vegetables, all encased in a soft, edible bread bowl, creating a comforting meal that’s both satisfying and nutritious.
Ingredients
- 4 tbsp butter, cut into chunks
- 2 cloves garlic, minced
- 1 yellow onion, chopped
- 2 large carrots, peeled and julienned (about 1 heaping cup)
- 2 stalks celery, sliced (about 1 heaping cup)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup all-purpose flour
- 2 cups milk
- 16 oz chicken stock or broth
- 3 cups broccoli florets
- 3 cups shredded sharp cheddar cheese
Step-by-step Directions
Step 1: Sauté Vegetables
Start by melting the butter in a Dutch oven or large skillet over medium heat. Add the minced garlic, chopped onions, julienned carrots, sliced celery, salt, and pepper. Cook these for about 5 minutes or until the vegetables are soft and fragrant, stirring frequently to ensure even cooking.
Step 2: Create the Roux
Add the all-purpose flour to the softened vegetables, stirring well to coat them. This will help thicken the soup and give it a creamy texture.
Step 3: Add Liquids
Gradually pour in the milk, mixing continuously to keep the mixture smooth. Then, add the chicken stock or broth. Increase the heat to medium-high until the mixture just begins to bubble, then lower it to a simmer (medium-low heat), covering the pot. Let this cook for 15 minutes, stirring occasionally.
Step 4: Add Broccoli and Cheese
Add the broccoli florets to the soup and continue to simmer it, still covered, over medium-low heat for an additional 10 minutes. Remove the pot from the heat and stir in the shredded sharp cheddar cheese until it is completely melted and integrated into the soup.
Servings & Preparation/Cooking Time
This recipe serves approximately 6 people. Preparation time is about 20 minutes, and cooking time is around 30 minutes, making the total time from start to finish about 50 minutes.
Tips for Storage & Reheating
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup on the stove over medium heat until hot, stirring occasionally. If the soup has thickened too much upon refrigeration, you may add a little milk or water during reheating to achieve the desired consistency.
- It is advisable not to freeze the soup after adding cheese as it may separate and affect the texture upon thawing and reheating.
Conclusion
The Creamy Cheddar and Vegetable Soup Bowl serves as an ideal dish for those chilly days when you need something to warm you up from the inside out. The sharpness of the cheddar paired with the hearty mix of vegetables makes for a mouthwatering proposition, particularly when enjoyed from a cozy bread bowl. It’s a full meal, packed with flavors and textures that promise to satisfy. Whether as a weeknight dinner or part of a larger feast, this soup will undoubtedly be a hit!
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Creamy Cheddar and Vegetable Soup Bowl
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
If you’re looking for a heartwarming, comforting dish that wraps you in warmth and deliciousness, the Creamy Cheddar and Vegetable Soup Bowl served in a bread bowl is just perfect. This recipe combines the sharp zest of cheddar cheese with a medley of fresh vegetables, all encased in a soft, edible bread bowl, creating a comforting meal that’s both satisfying and nutritious.
Ingredients
- 4 tbsp butter, cut into chunks
- 2 cloves garlic, minced
- 1 yellow onion, chopped
- 2 large carrots, peeled and julienned (about 1 heaping cup)
- 2 stalks celery, sliced (about 1 heaping cup)
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup all-purpose flour
- 2 cups milk
- 16 oz chicken stock or broth
- 3 cups broccoli florets
- 3 cups shredded sharp cheddar cheese
Instructions
- Step 1: Sauté Vegetables Start by melting the butter in a Dutch oven or large skillet over medium heat. Add the minced garlic, chopped onions, julienned carrots, sliced celery, salt, and pepper. Cook these for about 5 minutes or until the vegetables are soft and fragrant, stirring frequently to ensure even cooking.
- Step 2: Create the Roux Add the all-purpose flour to the softened vegetables, stirring well to coat them. This will help thicken the soup and give it a creamy texture.
- Step 3: Add Liquids Gradually pour in the milk, mixing continuously to keep the mixture smooth. Then, add the chicken stock or broth. Increase the heat to medium-high until the mixture just begins to bubble, then lower it to a simmer (medium-low heat), covering the pot. Let this cook for 15 minutes, stirring occasionally.
- Step 4: Add Broccoli and Cheese Add the broccoli florets to the soup and continue to simmer it, still covered, over medium-low heat for an additional 10 minutes. Remove the pot from the heat and stir in the shredded sharp cheddar cheese until it is completely melted and integrated into the soup.
- Prep Time: 20 minutes
- Cook Time: 30 minutes