Meal Kit
Broccoli Cheddar Soup
with baked bread bowl
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat, Soy
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Vegetarian
Chef
David Padilla
Bread bowl season is officially upon us, and what better way to inaugurate it than with a hearty broccoli cheddar soup? You won't believe how easy and satisfying it is to make this creamy soup chock-full of fresh vegetables and cheddar cheese. You'll be brimming with pride when you serve up this simply elegant, simply delicious meal.
In Your Box (serves 2)
- 1 Yellow Onion
- 6 oz. Broccoli
- 6 oz. Carrot
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6 fl. oz. Heavy Whipping Cream
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3½ oz. Shredded Cheddar Cheese
- 2 oz. Roasted Red Peppers
- 1 Celery Stalk
- 2 tsp. Vegetable Base
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2 Bread Bowls
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories1070
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Carbohydrates119g
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Net Carbs113g
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Fat51g
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Protein35g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Baking Sheet
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Cut broccoli florets into bite-sized pieces. Peel, trim, and cut carrots into 1/4" pieces. Trim ends off celery and cut into 1/4" dice. Halve and peel onion. Cut halves into ¼” dice. Drain, rinse, and cut roasted red pepper into 1/4" dice. Carefully cut openings into bread bowl tops and use your fingers to pull insides out, leaving 1/2" wall to prevent leakage. Reserve inner bread pieces.
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2 Start the Vegetables
Heat 2 tsp. olive oil in a medium pot over medium-high heat. Add celery, carrots, and onion to hot pot. Cook, stirring occasionally, until onions become translucent, 2-3 minutes.
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3 Start the Soup
Add 1 1/2 cups water and vegetable base to pot. Bring to a simmer and cook 5 minutes.
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4 Finish the Soup
Stir in cream, roasted red pepper, and broccoli. Return to a simmer and stir in shredded cheddar (reserve a bit for garnish). Simmer until soup thickens enough to coat back of a spoon, 3-5 minutes. Taste, and season with a pinch of salt and pepper if desired. While soup simmers, bake bread bowls.
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5 Bake the Bread Bowls
Place bread bowls and reserved inner bread pieces on prepared baking sheet and bake until lightly toasted, 5 minutes.
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6 Plate the Dish
Place a serving of soup in baked bread bowl. Garnish with remaining cheddar cheese.
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