Broccoli Cheddar Soup

with baked bread bowl

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

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)

  • 6 oz. Broccoli
  • 6 oz. Carrot
  • 1 Celery Stalk
  • 1 Yellow Onion
  • 2 oz. Roasted Red Peppers
  • Info
    2 Bread Bowls
  • 2 tsp. Vegetable Base
  • Info
    6 fl. oz. Heavy Whipping Cream
  • Info
    3½ oz. Shredded Cheddar Cheese

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.

  • Nutrition (per serving)

  • Calories
    1074
  • Carbohydrates
    119g
  • Fat
    51g
  • Protein
    35g
  • Sodium
    1610mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot

Before You Cook

  • 1

    Prepare the Ingredients

    Cut broccoli florets into bite-sized pieces. Peel, trim, and cut carrots into ¼" pieces. Trim ends off celery and cut into ¼" dice. Halve and peel onion. Cut halves into ¼” dice. Drain, rinse, and cut roasted red pepper into ¼" dice. Carefully cut openings into bread bowl tops and use your fingers to pull insides out, leaving ½" wall to prevent leakage. Reserve inner bread pieces.

  • 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.

  • 3

    Start the Soup

    Add 1 ½ cups water and vegetable base to pot. Bring to a simmer and cook 5 minutes.

  • 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.

  • 5

    Bake the Bread Bowls

    Place bread bowls and reserved inner bread pieces on prepared baking sheet and bake until lightly toasted, 5 minutes.

  • 6

    Plate the Dish

    Place a serving of soup in baked bread bowl. Garnish with remaining cheddar cheese.

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