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Broccoli Cheddar Soup + No Knead Bread

Making soup at home is simple - and TOTALLY worthwhile. This one is incredibly creamy + delicious (and tastes just like one of our restaurant faves!). Pair it with a hunk of the easiest homemade crusty bread
Course Main Course
Cuisine American
Keyword Broccoli Cheddar Soup, No Knead Bread, Easy Homemade Bread, Homemade Soup
Prep Time 10 minutes
Cook Time 30 minutes
17 minutes
Total Time 40 minutes
Servings 5 bowls
Calories 502kcal
Author Stephanie Simmons

Ingredients

For the Soup:

  • 4 tbsp butter
  • 1/2 cup diced onion
  • 2 medium cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups half + half or milk
  • 4 cups chicken broth
  • 1 and 1/2 cups shredded carrots buy pre-shredded! way easier!
  • 2 and 1/2 cups chopped broccoli florets, uncooked
  • 1 stalk celery, diced
  • 10 ounce block sharp cheddar cheese SEE NOTE
  • 5 strips cooked bacon optional

For the Bread:

  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour can sub AP flour
  • 1 and 1/2 tsp salt
  • 1/4 tsp instant yeast
  • 1/2 cup mild lager, room temperature I use Leinenkugel's Honey Weiss
  • 3/4 cup water, room temperature
  • 1 tbsp distilled white vinegar

Instructions

  • In a large dutch oven or soup pot, melt the butter over medium heat. Add the onion and saute until fragrant and translucent, about 2-3 minutes. Add the minced garlic and cook, stirring for about 30 seconds. Don't let it brown. 
    Next, add the flour, and whisk to combine it with the other ingredients in the pot. Add a splash or two of half and half to help prevent the flour from burning. Whisk for 3-4 minutes to cook the flour taste out. 
    Next, slowly whisk in the half and half - you'll have a thick, creamy sauce. Whisk in the chicken broth next. Simmer for 5-8 minutes to thicken. 
    Add the shredded carrots, chopped broccoli, and celery and simmer 8 minutes, or until veggies are tender. 
    Grate the cheese while the veggies are simmering, and once the veggies are tender, slowly whisk in the cheese, a handful at a time, to prevent gritty lumps from forming. 
  • Optional Things: Stir the cooked bacon (chopped) into the soup or use as a garnish on top of the bowls. 
    Cube 1-2 slices of the bread and lightly fry on both sides in olive oil for some quick homemade croutons!
  • Serve + Store: Serve immediately! Store leftovers in an airtight container in the fridge for up to 5 days. 
  • For the Almost No Knead Bread: Whisk flour, salt, and yeast together in a large bowl. Whisk water, beer and vinegar together in a separate bowl or glass measuring cup. Gently fold water mixture into the dry ingredients, scraping up dry flour from bottom of bowl, until dough starts to form and no dry flour remains. It will look scrappy and shaggy and weird. Don't try to shape it at all - and stop stirring once you have that scrappy bowl of dough (see photo below). Cover bowl tightly with plastic wrap and let sit at room temp for 8-18 hours. 
    Spray a large piece of parchment paper with cooking spray and set on counter. Next, transfer dough to lightly floured counter and knead for 30 seconds to 1 minute - stopping when it's smooth. Form a ball the best you can - doesn't need to be perfect! Lower the loaf into a dutch oven, using the parchment paper to lift it, letting any excess parchment hang over. Cover tightly with plastic wrap and let rise for 1.5 to 2 hours - or until loaf has doubled in size, and dough springs back minimally when poked gently.
    Next, use a knife to score the bread, making two slashes to form a cross. Cover the dutch oven and place in cold oven. Turn oven on to 425 degrees and bake for 30 minutes while the oven heats. Remove lid and continue to bake until loaf is golden brown and registers 200-205 degrees F, about 23-27 minutes. 
    Lift the parchment paper out of the pot to transfer bread to counter, and enjoy warm!
  • Serve + Store: Enjoy bread warm! Store in an airtight container or ziploc bag at room temp for 2-3 days, or in the fridge for 4-5 days. Reheat slices in the toaster to get some of that crusty texture back!

Notes

NOTE: I find that buying block cheese and grating if yourself gives the best results with soups that involve cheese. Pre-shredded cheese can cause a gritty texture and may not melt as smoothly into the soup. 
NOTE: Bread recipe adapted from America's Test Kitchen Bread Illustrated Cookbook. Highly recommend it!

Nutrition

Calories: 502kcal