Broccoli cheddar soup is definitely one of my favorite go-to soups. It is relatively easy and quick to make, and I almost always have frozen broccoli on hand. I've tried several ways, adding and taking out ingredients as I had them available, but this batch was the best by far. It was thick, smooth, and creamy, with a perfect balance of flavors. I had some large bread rolls so I hollowed them out to use as bread bowls, and it was a perfect meal. Try it yourself!
2 cups chicken stock
1 cup milk
1 cup frozen broccoli florets
1/2 cup sour cream or plain yogurt
1/2 cup shredded sharp cheddar
3-4 tbsp butter/margerine
Salt & black pepper
Step 1: In a sauce pot, bring butter, chicken stock and milk to a simmer. Cook the broccoli for 5-10 minutes, until heated through and soft.
Step 2: In a blender, combine the soup, spices, cheese, and sour cream. [You can use an immersion blender if you're fancy enough to have one] Reserve 1 cup if you want broccoli chunks in the finished soup. Blend until smooth and return to the pot. Heat through, about 5 minutes.
Step 3: Hollow out a large round bread roll by cutting at an angle with a sharp knife all along the edges. Pull the middle out, and fill with hot soup. Sprinkle a little cheddar on top, and enjoy!
This soup was so good I had to have two bowls. Luckily the bread roll was big enough that I had plenty left for dipping. If you'd like to make this vegetarian soup vegan, just omit the milk and cheese, maybe use some vegan cheese product instead.
What's your favorite soup to eat in a bread bowl?
Labels: 10 minute dinner, blender soup, broccoli, broccoli cheddar, broccoli cheddar soup, broccoli cheese, broccoli cheese soup, cheap, cheap and healthy, cheese, easy, fast, soup, vegan, vegetarian, vegetarian soup