Classic Sourdough Bread Bowl with Creamy Broccoli Cheddar Soup

Let’s make it

1. 1

   Bread Bowl

   Preheat oven to 190°C (375°F). Using a serrated knife, carefully cut the top off the sourdough loaf to create a lid. Hollow out the inside, leaving about 1 inch (2.5 cm) thick walls. Set aside the bread bowl and lid. Place the bread bowl and lid on a baking sheet and bake for 10-12 minutes to lightly toast. Remove and set aside.

2. 2

   Soup

   In a large pot over medium heat, melt the butter until foaming. Add the chopped onion and cook for about 5 minutes, stirring frequently, until softened and translucent. Add minced garlic and cook for an additional 1 minute until fragrant.

3. 3

   Soup

   Sprinkle the flour over the cooked onion and garlic, stirring constantly to form a roux. Cook the roux for 2-3 minutes until it is lightly golden and bubbling, which removes the raw flour taste.

4. 4

   Soup

   Gradually whisk in the chicken broth to the roux, ensuring no lumps form. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.

5. 5

   Soup

   Add the broccoli florets and cook for 8-10 minutes until tender but still bright green. Stir occasionally to prevent sticking.

6. 6

   Soup

   Stir in the milk and slowly add 150 grams of the grated cheddar cheese, stirring continuously until melted and incorporated. Season the soup with salt, freshly ground black pepper, and optional Tabasco sauce to taste. Remove from heat.

7. 7

   Assembly

   Ladle the hot broccoli cheddar soup into the toasted sourdough bread bowl. Sprinkle the remaining cheddar cheese over the top. Replace the bread lid and serve immediately, allowing diners to scoop soup along with the bread walls.