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.
Cut broccoli florets into bite-sized pieces. Peel, trim, and cut carrots into ¼" pieces. Trim ends off celery stalks and cut into ¼" dice. Halve and peel onions. Cut halves into ¼” dice. Drain, rinse, and cut roasted red pepper into ¼" dice. Carefully cut top ½" off of bread bowls and use your fingers to pull insides out, leaving ½" wall to prevent leakage. Reserve inner bread pieces.
Start the Vegetables
Heat 2 tsp. olive oil in a medium pot over medium-high heat. Add celery, carrots, and onions to hot pot. Cook, stirring occasionally, until onions become translucent, 2-3 minutes.
Start the Soup
Add 3 cups water and vegetable base to pot. Bring to a simmer and cook 5 minutes.
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 the back of a spoon, 3-5 minutes. Taste, and season with a pinch of salt and pepper if desired. While bread simmers, bake bread bowls.
Bake the Bread Bowls
Place bread bowls and reserved inner bread pieces on prepared baking sheet and bake until lightly toasted, 5 minutes.
Plate the Dish
Serve soup inside baked bread bowl. Garnish with remaining cheddar cheese and serve toasted bread pieces on side for dipping.