A rich and velvety broccoli cheese soup served in crusty homemade bread bowls, creating the ultimate comfort food experience that warms you from the inside out.
Recipe Details
Ingredients
- 60g unsalted butter
- 200g yellow onion, diced
- 150g celery, diced
- 150g carrots, diced
- 15g garlic, minced
- 45g all-purpose flour
- 960ml low-sodium vegetable broth
- 480ml whole milk
- 240ml heavy cream
- 680g fresh broccoli, cut into small florets
- 340g sharp cheddar cheese, freshly shredded
- 115g Gruyère cheese, freshly shredded
- 10ml Dijon mustard
- 5ml Worcestershire sauce
- 2ml hot sauce (like Tabasco)
- 1g freshly grated nutmeg
- 8g kosher salt, or to taste
- 2g ground white pepper
- 6 pieces round sourdough bread bowls (or crusty dinner rolls)
- 15g fresh chives, chopped (for garnish)
- 2g sweet paprika (for garnish)
Instructions
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Preheat your oven to 190°C (375°F). If using store-bought bread bowls, warm them in the oven for 5-10 minutes. If making bread bowls from sourdough rounds, cut tops off and hollow out centers, leaving 2cm (3/4 inch) walls.
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In a large heavy-bottomed pot or Dutch oven, melt 60g unsalted butter over medium heat. Add 200g yellow onion, 150g celery, and 150g carrots. Cook for 6-8 minutes, stirring occasionally, until vegetables are softened and onion is translucent.
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Add 15g garlic and cook for another minute until fragrant. Sprinkle 45g all-purpose flour over the vegetables and cook for 2-3 minutes, stirring constantly, to eliminate the raw flour taste.
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Gradually whisk in 960ml low-sodium vegetable broth, ensuring no lumps form. Add 480ml whole milk and bring the mixture to a gentle simmer. Cook for 10 minutes, stirring occasionally, until slightly thickened.
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Add 680g fresh broccoli florets to the pot and simmer for 12-15 minutes until broccoli is very tender and easily pierced with a fork.
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Using an immersion blender, partially blend the soup, leaving some chunks for texture. Alternatively, transfer 2 cups of soup to a blender, purée, and return to the pot.
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Reduce heat to low and slowly stir in 240ml heavy cream. Add 10ml Dijon mustard, 5ml Worcestershire sauce, 2ml hot sauce (like Tabasco), and 1g freshly grated nutmeg, stirring to combine.
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Gradually add 340g sharp cheddar cheese and 115g Gruyère cheese, stirring constantly in small handfuls until completely melted and smooth. Do not boil or the cheese may become grainy.
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Season with 8g kosher salt and 2g ground white pepper, tasting and adjusting as needed. The soup should be thick enough to coat the back of a spoon but still pourable.
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Ladle the hot soup into warmed 6 pieces round sourdough bread bowls (or crusty dinner rolls). Garnish with 15g fresh chives and a light dusting of 2g sweet paprika (for garnish). Serve immediately with the bread tops on the side for dipping.
Tips
Cheese Success: Always use freshly shredded cheese rather than pre-shredded, which contains anti-caking agents that prevent smooth melting. Add cheese off the heat or on very low heat to prevent breaking.
Texture Control: For a completely smooth soup, blend everything before adding cheese. For chunky texture, blend only half. The choice depends on your preference and audience.
Make-Ahead Strategy: Prepare soup base without cheese up to 3 days ahead. Reheat gently, then stir in cheese just before serving. Never freeze dairy-based soups as they may separate.
Bread Bowl Basics: Look for sturdy, day-old sourdough rounds at bakeries. If making your own, ensure walls are thick enough to hold soup without leaking. Save the scooped bread for croutons or breadcrumbs.
Flavor Boosters: The Dijon mustard and Worcestershire add depth without being identifiable. Don't skip these secret ingredients - they make the difference between good and great.
Consistency Tips: If soup becomes too thick, thin with additional broth or milk. Too thin? Mix 1 tablespoon cornstarch with 2 tablespoons cold milk and stir into simmering soup.
Storage Solutions: Leftover soup keeps for 4 days refrigerated. Reheat gently, stirring frequently, and add a splash of milk if needed to restore creaminess.