Family Meal: Broccoli Cheddar Soup

with baked bread bowl

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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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

  • 12 oz. Broccoli
  • 12 oz. Carrots
  • 2 Celery Stalks
  • 2 Yellow Onions
  • 4 oz. Roasted Red Peppers
  • Info
    4 Bread Bowls
  • 4 tsp. Vegetable Base
  • Info
    12 fl. oz. Heavy Whipping Cream
  • Info
    7 oz. Shredded Cheddar Cheese
  • Nutrition (per serving)

  • Calories
    1000
  • Carbohydrates
    99g
  • Fat
    55g
  • Protein
    35g
  • Sodium
    1549mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    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.

  • Step 2 - Start the Vegetables
    2

    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.

  • Step 3 - Start the Soup
    3

    Start the Soup

    Add 3 cups water and vegetable base to pot. Bring to a simmer and cook 5 minutes.

  • Step 4 - Finish the Soup
    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 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.

  • Step 5 - Bake the 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.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Serve soup inside baked bread bowl. Garnish with remaining cheddar cheese and serve toasted bread pieces on side for dipping.