Broccoli Cheddar Soup

Soups

Warm up your day with this creamy, cheesy broccoli cheddar soup served right in a cozy sourdough bread bowl!

 

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1/4 cup flour
  • 2 cups milk (2%)
  • 3 cups low-sodium chicken broth
  • 2 bay leaves
  • 1/4 tsp nutmeg
  • Salt and pepper
  • 4 Raymond’s sourdough bread rounds
  • 4 cups broccoli crowns
  • 1 large carrot, diced
  • 2 1/2 cups shredded sharp cheddar, plus extra for topping

 

Instructions

  1. Melt butter and olive oil in a large pot over medium heat. Add onion and cook until soft, 5–10 minutes. Stir in flour and cook 3–4 minutes. Slowly whisk in milk until smooth.
  2. Add broth, carrot, bay leaves, nutmeg, salt, and pepper. Simmer 20 minutes until slightly thickened.
  3. Hollow out the bread bowls, leaving a thick shell.
  4. Add broccoli to soup and cook until tender, about 20 minutes. Remove bay leaves. Blend the soup until smooth, leaving some chunks if desired.
  5. Stir in cheddar until melted. Thin with a little water if needed.
  6. Ladle soup into bread bowls and top with extra cheese. Serve warm.

 

Serves 4

Prep Time: 15 minutes

Cook Time: 45 minutes