The One-Pot Soup Recipe: Bacon Broccoli Cheddar Bread Bowl is a hearty and comforting dish that combines the richness of cheese, the crunch of bacon, and the wholesome goodness of broccoli, all served in an edible bread bowl.
To begin, you start with cooking bacon in a large pot until it’s crispy. Once done, the bacon is set aside, and in the same pot, you sauté onions and garlic, using the bacon fat to infuse them with flavor. The onions and garlic become fragrant and translucent, providing a savory base for the soup.
Next, you add chopped broccoli to the pot, stirring it in with the onions and garlic, allowing it to soften slightly. Then, flour is sprinkled over the mixture, which acts as a thickener for the soup. The flour is cooked for a couple of minutes to remove its raw taste.
After this, chicken or vegetable broth is gradually added to the pot, stirred continuously to incorporate the flour and prevent lumps. This mixture is brought to a boil and then simmered, allowing the flavors to meld together and the broccoli to cook through.
The magic of this soup happens with the addition of cheddar cheese. The cheese is added gradually, melting into the soup to create a rich, creamy texture. The previously cooked bacon is crumbled and added to the pot, introducing a smoky, salty crunch that contrasts beautifully with the smooth soup.
Seasoning is key; salt, pepper, and a touch of mustard or nutmeg can be added to enhance the flavors. The soup is simmered until everything is beautifully combined and the broccoli is tender but still offers a slight bite.
The final and most unique element of this dish is the bread bowl. A round loaf of bread, often a crusty sourdough, is hollowed out, and the soup is ladled inside. The bread soaks up the soup, becoming soft and flavorful, while the crust remains crispy, offering a delightful textural contrast.
This one-pot soup recipe is a complete meal in itself, combining a variety of textures and flavors. The broccoli offers a fresh, slightly earthy taste, balanced by the rich, creamy cheddar and the crispy, salty bacon. Served in a bread bowl, it’s not just a meal but an experience, perfect for cold days or when you need a comforting, satisfying dish.
Bacon Broccoli Cheddar Soup
30 min to prepare; 30 min to cook; serves 6
INGREDIENTS
5 cups broccoli florets, plus extra for garnish
4 cups low-sodium chicken broth
2 1/2 cups cheddar cheese, grated
1/2 cup heavy cream
1/2 cup whole milk
6 bread bowls, tops cut off
4 slices bacon, plus extra for garnish
3 cloves garlic, minced
1 large white onion, chopped
2 tablespoons cornstarch
2 tablespoons water
2 teaspoons kosher salt, or to taste
freshly ground pepper, to taste
PREPARATION
In a large pot or Dutch oven, cook bacon over medium-high heat until thoroughly browned and crispy. Remove to a paper towel-lined plate to drain.
Add onions to bacon renderings and cook until softened and transparent, 5-7 minutes.
Add garlic to the onion and cook for 1 minute, or until fragrant. Stir frequently so it doesn’t burn.
Whisk in chicken broth, then milk and cream, and add broccoli. Bring mixture to a boil, then reduce and let simmer for 20 minutes, or until broccoli is tender.
Take your bread bowls and gently scoop out the bread from the inside, leaving about 1/4-inch all the way around. Set bowls aside.
In batches, transfer soup to a blender (or use an immersion blender) and puree majority of soup until almost smooth, leaving some chunkier parts. Return to pot.
Using a fork or whisk, mix together cornstarch and water in a small bowl or glass until smooth. Then add this slurry back into the soup and stir well to incorporate.
Bring soup back up to a boil and let cornstarch cook, then stir in cheese and season with salt and pepper.
Ladle soup into bread bowls and garnish with extra broccoli and bacon. Serve immediately and enjoy.
