Cheesy Broccoli Soup in Bread Bowl from Scratch
Yum
Cheesy Broccoli Soup in Bread Bowl from Scratch is best soup for bread bowls with cheddar cheese and Ricotta. Delicious broccoli florets and heavy cream make this comfort food creamy and tasty.
The beauty of this broccoli cheese soup lies in eating the soup from bread bowls and simultaneously grabbing the sides of soaked bread. Now, this is Heavenly good!
Since I decided to make this soup recipe on Saturday, my camera was next to me so I could catch some steps to make the process easier for you, once you decide to make this tasteful, cheesy broccoli comforting lunch.
The whole process requires 60 minutes of your active time so it is not that much, right ?
The first step to start is comparing two kinds of flour:
It is not sourdough bread. I used fresh yeast to make it. Once you combine all the bread ingredients in medium sized bowl, and before you leave it to rise for two hours, it looks like this:
While the dough is rising, I suggest you prepare broccoli soup ( steps 4 to 6) and leave it aside.
After two hours of rising, your bread dough should look like this:
Then you cut the dough to have four small breads:
And bake to get these beauties:
Altogether, it takes 3 hours and 15 minutes but only 1 hour of your active time.
What is a great way to incorporate broccoli in a meal besides butter or ranch dressing?
Here are 37 broccoli recipes to inspire you!
What is the best cheese for melting in soup?
The best cheeses for soups are high in moisture and have a lower melting point, such as medium to sharp cheddar, fontina, Gruyere and Swiss.
What goes with broccoli cheddar soup besides bread bowls?
Baked potatoes, salad, crackers, grissini, pretzels, at least to my son’s choice.
If you love comforting soups during all seasons, here are some of the best ones we developed:
Spanish Chorizo and Chickpea Summer Soup
Tortellini Soup with Italian Sausage
Greek Chicken Soup with Semolina and Vegetables

Cheesy Broccoli Soup in Bread Bowl from Scratch
Cheesy Broccoli Soup in Bread Bowl from Scratch is best soup for bread bowls with cheddar cheese and Ricotta. Delicious broccoli florets and heavy cream make this comfort food creamy and tasty.
Ingredients
- Ingredients for bread bowls:
- 1/3 cup warm water
- 1/2 tsp sugar
- 1 tsp salt
- 2 1/2 Tbsp fresh yeast ( 40 grams)
- 3 cups rye flour
- 2 cups all purpose flour
- 2 Tbsp olive oil
- 1 3/4 cup warm water
- Ingredients for cheesy broccoli soup:
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 1 garlic, finely chopped
- 4 cups broccoli florets, chopped
- 4 cups vegetable broth
- 2 Tbsp Ricotta cheese
- Salt and ground black pepper to taste
- 1 cup heavy cream
- Grated cheddar cheese and parsley leaves to garnish
Instructions
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In a small bowl, combine 1/3 cup water, sugar, salt and fresh yeast and leave aside to rise.
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In medium sized bowl, combine rye and all purpose flour. Add yeast mixture, 2 Tbsp olive oil and 1 3/4 cup water.
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Combine to get smooth dough. Leave to rise for two hours.
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In medium sized pot, heat olive oil and add onion. Cook over medium heat until softened.
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Add garlic, broccoli florets and vegetable broth. Boil for four minutes.
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Add Ricotta, heavy cream, salt and black pepper and boil for seven minutes. Leave aside.
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After two hours of dough rising, knead it on a clean working surface and divide to four equal parts.
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Knead every little dough to form nice balls.
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Preheat the oven to 190 C / 374 F.
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Lay parchment paper on the baking dish and butter it.
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Remove four doughs on the baking paper and bake for 45 minutes.
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Once baked, leave aside to cool for 5 - 10 minutes and cut the tops of the breads and empty the soft inside using spoon to leave the sides one inch thick.
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Fill the bowls with soup and serve immediately, garnished with grated cheddar and parsley leaves.
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