Dairy-Free Homemade Bread Bowl with Creamy Broccoli Cheddar Soup

Warm your soul with this hearty and comforting Dairy-Free Homemade Bread Bowl with Creamy Broccoli Cheddar Soup. This recipe features soft, golden bread bowls made from scratch, perfectly designed to cradle a rich, velvety soup that’s completely plant-based. The creamy broccoli cheddar soup is a delightful blend of tender broccoli florets, shredded carrots, and a savory, cheesy flavor achieved through nutritional yeast and unsweetened almond milk. Both dairy-free and vegan-friendly, this recipe combines simple ingredients and approachable techniques for an indulgent yet wholesome meal. Perfect for cozy nights, this show-stopping duo is as satisfying as it is visually stunning.

Nutriscore Rating: 73/100

Prep Time:90 mins

Cook Time:30 mins

Total Time:120 mins

Servings: 4

Ingredients

• 240 ml Warm water
• 7 g Active dry yeast
• 10 g Sugar
• 500 g All-purpose flour
• 10 g Salt
• 30 ml Olive oil
• 250 g Broccoli florets
• 1 medium Carrot, shredded
• 15 ml Olive oil
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 500 ml Vegetable broth
• 240 ml Unsweetened almond milk
• 60 g Nutritional yeast
• 15 g Cornstarch
• 30 ml Water (for cornstarch slurry)
• 5 g Salt
• 2 g Black pepper

Directions

Step 1

In a large bowl, combine warm water, sugar, and yeast. Stir and let sit for 5-10 minutes until foamy.

Step 2

Add flour, salt, and olive oil to the yeast mixture. Stir until a dough forms, then knead for about 8-10 minutes until smooth and elastic.

Step 3

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about an hour or until doubled in size.

Step 4

Preheat the oven to 200°C (400°F). Punch the dough down and divide it into 4 equal parts. Shape each into a ball and place on a baking sheet lined with parchment paper.

Step 5

Cover with a cloth and let rise again for about 15-20 minutes.

Step 6

Bake the bread bowls in the preheated oven for 15-20 minutes or until golden brown. Allow cooling slightly before cutting a circle at the top of each and scooping out some of the inside, forming a bowl shape.

Step 7

For the soup, heat 15 ml of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 8

Add garlic and sauté for another minute. Stir in the broccoli florets and shredded carrot, cooking for 3-4 minutes.

Step 9

Pour in the vegetable broth and bring to a simmer. Cook for 5-7 minutes until the broccoli is tender.

Step 10

In a separate bowl, mix cornstarch with 30 ml water to create a slurry. Add almond milk and nutritional yeast to the soup, stirring well.

Step 11

Mix in the cornstarch slurry, stirring continuously until the soup thickens, about 2-3 minutes.

Step 12

Season with salt and black pepper to taste.

Step 13

Serve the hot soup in the prepared bread bowls, garnished with extra nutritional yeast if desired.

Nutrition Facts

Serving size	(2123.5g)

Amount per serving	% Daily Value*
Calories	2943.9

Total Fat 55.6g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 6.2g
Cholesterol 0mg	0%
Sodium 7451.6mg	0%
Total Carbohydrate 497.7g	0%
Dietary Fiber 44.5g	0%
Total Sugars 30.4g
Protein 112.1g	0%

Vitamin D 89.1IU	0%
Calcium 761.3mg	0%
Iron 35.1mg	0%
Potassium 3370.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.0%

Protein: 15.3%

Carbs: 67.7%