Homemade Savory Broccoli Cheddar Soup + Bread Bowls

Yup! You read that right, even the bread bowls are homemade! Lauren and I were lucky enough to enjoy this delicious dish from my mother, and since sharing it on our Instagram account- we have received multiple requests for the recipe. We weren't sure if we were going to be able to get the goods, but it turns out- my mom shared-SUCCESS! You are welcome ☺️

From Joyce Herself:

"You know me, I just add, taste, add more etc., so this is the closest I can come up with for what I did for the soup. Please see below."

Savory Broccoli and Cheddar Soup

1/3 Cup Flour

1/3 Cup Flour

1 Box of Veggie Broth (or make your own!)

1 Large Head of Broccoli

2-3 Grated Potatoes

2 Carrots

1 Finely Chopped Red Pepper

1 Handful of Chopped Spinach

1 Finely Chopped Small Onion

2 Garlic Cloves

1 Cup of Half + Half

3 Cups of Milk

8 oz Grated Cheddar

3-4 Slices of Velveeta Cheese

4 Tbs Grated Parmesan

1/2 tsp Tumeric

1/2 tsp Yellow Mustard

  1. Melt 1/3 cup of butter and add 1/3 cup of flour allowing to cook 5 minutes to make a roux - long enough to cook our the flour taste but not long enough to brown

  2. Add 2 cups of veggie (see note below) or chicken broth, blend into the roux and cook on low for another 15 minutes

  3. Cut broccoli into small pieces and microwave for about 3 minutes and then add to the broth mixture

  4. Sauté a grated potato*, carrot, pepper, and a small diced onion in a bit of butter or oil along with a few garlic cloves until lightly browned then add the veggies to the broth mixture *This is also a good way to use up frozen hash browns if you have them!

  5. Now add a combination of about 4 cups of half and half and milk (we used 1 Cup of Dean's Half + Half and 3 Cups of Dean's 2% Milk)

  6. Also add a handful of chopped spinach

  7. Once that’s thoroughly blended add about 8 oz. grated cheddar (a little at a time), a bit of parmesan and a few slices of Velveeta cheese

  8. Salt and pepper to taste

  9. Add a bit of turmeric not only for flavor but for color

  10. Add a ½ tsp of yellow mustard

Notes: I had veggies to use up so the night before I threw them all in a pot of water in order to make my own veggie broth and not waste those ingredients. Homemade is always more flavorful. I used what I had available: a carrot, turnip, parsnip, potato, celery, onion, pepper, cabbage. Even if you don’t care for cabbage you would be surprised what a subtle more in-depth flavor a bit of it in broth can make. Also add your favorite spices to it and even a spoonful of concentrated broth. I like “Better Than Bullion” the best.

If the soup is not thick enough you can also add part of a packet of mac and cheese powdered sauce to it, however it will get thicker as it cooks.

You can top the soup with bacon bits and additional grated cheese and chives. If you want to be a bit over the top you make can bread bowls too and it takes very little extra work and it’s sure to be a hit. I had never made bread bowls before but I used the recipe below and they turned out great!

Soup Bread Bowl

2 Cups Bread Flour

1 ½ Cups All Purpose Flour

½ Cup Whole Wheat Flour

2 ½ Tbs Sugar

2 ¼ tsp Instant Dry Yeast

½ Cup Warm Water

1/2 Cup Milk or Half + Half

¼ Cup Olive Oil

1 ½ tsp Salt

2 Large Beaten Eggs

1 Egg White and 2 tsp Water for Egg Wash

Few tsp Cornmeal to sprinkle on baking sheet

  1. Mix sugar, instant yeast, warm water wait 5 minutes and add the milk, oil, salt and eggs together and stir.

  2. Add most of flours to liquid mixture and form a dough.

  3. Knead dough about 5 minutes until smooth with the addition of remaining flour (just what’s needed).

  4. Oil bowl and place dough into it covering all sides with the oil. Cover and let rise in warm place for one hour and doubled in size. Then punch down and turn into 4 individual round pieces with the seam side down on a baking sheet lined with a piece of parchment and sprinkled with cornmeal.

  5. Cover and chill in fridge overnight (up to 24 hours). This develops both chewiness and flavor.

  6. Take dough out of fridge, uncover and rest for one hour.

  7. Preheat the oven to 425 degrees.

  8. Beat the egg white and water and brush onto the top of the bread bowls.

  9. Slash the tops to let steam escape. Bake about 20 – 25 minutes until golden, hollow sounding when tapped on bottom, and is about 190 - 200 degrees with an instant read thermometer. It’s always good to spray water into oven immediately after putting the dough in because the crust doesn’t form too soon and allows the bread to rise more or a pan with a few ice cubes can also be added to a lower shelf.

  10. Cool on wire rack and when ready slice a ½” off the top and pull out the excess bread. If you don’t want it soggy when soup is added, you can lightly coat the inside with oil or butter and toast slightly in the warm oven prior to adding the liquid.

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