Gluten-Free Homemade Bread Bowl with Creamy Broccoli Cheddar Soup

Elevate your comfort food game with this **Gluten-Free Homemade Bread Bowl with Creamy Broccoli Cheddar Soup**! Perfectly golden and crusty, these gluten-free bread bowls are crafted with a blend of gluten-free flour and psyllium husk for structure and softness, making them the ideal edible vessel for a rich, velvety soup. The creamy broccoli cheddar soup is infused with tender broccoli florets, a hint of onion, and gooey, gluten-free cheddar cheese for a hearty, satisfying flavor in every spoonful. Whether you're craving a cozy lunch or an impressive dinner, this recipe brings warmth and indulgence to your table in a gluten-free twist on a classic favorite. Ready in just 90 minutes and with easy, step-by-step instructions, it’s a must-try for bread lovers and soup enthusiasts alike!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 3 cups gluten-free all-purpose flour
• 2 tablespoons psyllium husk powder
• 1 packet active dry yeast
• 1.5 cups warm water
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1.5 teaspoons salt
• 2 large egg whites
• 3 cups broccoli florets
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 cups gluten-free cheddar cheese
• 2 tablespoons gluten-free all-purpose flour
• 2 tablespoons butter
• 1 medium onion
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

To prepare the gluten-free bread bowl, mix 3 cups of gluten-free all-purpose flour with 2 tablespoons of psyllium husk powder in a large bowl.

Step 2

Dissolve 1 packet of active dry yeast in 1.5 cups of warm water. Let it sit for 5 minutes until bubbly.

Step 3

Add 3 tablespoons of olive oil, 1 tablespoon of honey, and 1.5 teaspoons of salt to the yeast mixture.

Step 4

Whisk in 2 large egg whites into the liquid mixture.

Step 5

Combine the liquid ingredients with the dry flour mixture. Mix well until a sticky dough forms.

Step 6

Cover the bowl with a clean towel and let the dough rise in a warm place for 1 hour.

Step 7

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 8

Divide the dough into 4 equal parts and shape each into a round ball, placing them on the prepared baking sheet.

Step 9

Bake in the preheated oven for 30-35 minutes until the bread bowls are golden brown.

Step 10

While the bread is baking, melt 2 tablespoons of butter in a pot over medium heat. Add 1 medium chopped onion and sauté until translucent.

Step 11

Stir in 2 tablespoons of gluten-free flour and cook for 1-2 minutes until the mixture turns golden and forms a paste.

Step 12

Gradually pour in 4 cups of vegetable broth, whisking continuously to avoid lumps.

Step 13

Add 3 cups of broccoli florets to the broth and simmer for about 15 minutes until the broccoli is tender.

Step 14

Reduce the heat to low and slowly stir in 1 cup of heavy cream.

Step 15

Add 2 cups of gluten-free cheddar cheese, stirring until melted and incorporated.

Step 16

Season the soup with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

Step 17

Once the bread bowls are done, carefully cut off the tops and hollow out the centers.

Step 18

Ladle the creamy broccoli cheddar soup into the bread bowls and serve immediately.

Nutrition Facts

Serving size	(3009.2g)

Amount per serving	% Daily Value*
Calories	5316.8

Total Fat 312.1g	0%
Saturated Fat 172.3g	0%
Polyunsaturated Fat 7.5g
Cholesterol 818.6mg	0%
Sodium 10476.5mg	0%
Total Carbohydrate 455.9g	0%
Dietary Fiber 46.4g	0%
Total Sugars 43.2g
Protein 167.2g	0%

Vitamin D 107.0IU	0%
Calcium 3805.2mg	0%
Iron 13.4mg	0%
Potassium 2894.3mg	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: 53.0%

Protein: 12.6%

Carbs: 34.4%