Low Sodium Homemade Bread Bowl with Creamy Broccoli Cheddar Soup
Turn an ordinary meal into a comforting, guilt-free indulgence with this recipe for Low Sodium Homemade Bread Bowl with Creamy Broccoli Cheddar Soup. Perfect for cozy dinners or an impressive lunch, this dish features soft, golden bread bowls made from scratch, paired with a rich and velvety soup brimming with tender broccoli florets, sweet carrots, and sharp cheddar cheese. With lower sodium levels, this recipe is ideal for those looking to enjoy their favorite soup and bread combo in a heart-healthy way. The bread bowls add an artisanal touch, while the soup’s creamy texture, enhanced with a hint of nutmeg, offers a gourmet flavor that warms the soul. Whether you're looking for a family-friendly meal or an inspired way to serve soup for guests, this recipe strikes a perfect balance between wholesome and indulgent.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 500 grams all-purpose flour
- 7 grams instant yeast
- 15 grams sugar
- 30 milliliters olive oil
- 300 milliliters lukewarm water
- 30 grams unsalted butter
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 500 grams broccoli florets
- 1 medium carrot, shredded
- 700 milliliters low-sodium vegetable broth
- 200 milliliters whole milk
- 200 grams sharp cheddar cheese, grated
- 30 grams all-purpose flour (for roux)
- 1 teaspoon black pepper
- 0.25 teaspoon nutmeg
Directions
Step 1
In a large mixing bowl, combine flour, instant yeast, and sugar. Stir well to combine.
Step 2
Add olive oil and lukewarm water to the dry ingredients. Mix until a dough forms.
Step 3
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Step 4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Step 5
Preheat your oven to 220°C (428°F).
Step 6
Punch down the risen dough and divide it into four equal portions.
Step 7
Shape each portion into a round ball and place on a baking sheet lined with parchment paper.
Step 8
Allow the dough balls to rise for another 30 minutes.
Step 9
Bake the bread bowls in the preheated oven for 20-25 minutes until golden brown.
Step 10
Remove from the oven and let cool. Once cooled, hollow out the centers to form bowls.
Step 11
To make the soup, melt the unsalted butter in a large pot over medium heat.
Step 12
Add chopped onion and minced garlic, sauté until the onion is translucent.
Step 13
Stir in the broccoli florets and shredded carrot, cooking for 5 minutes.
Step 14
Sprinkle the flour over the vegetables, stir to coat, and cook for 2 more minutes.
Step 15
Slowly add the vegetable broth while stirring constantly to prevent lumps.
Step 16
Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
Step 17
Stir in the milk, grated cheddar cheese, black pepper, and nutmeg, simmer until the cheese is melted and the soup is creamy.
Step 18
Season with more pepper or spices to taste, keeping in mind the low sodium constraint.
Step 19
Ladle the hot soup into the prepared bread bowls and serve immediately.
Nutrition Facts
| Serving size | (2749.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3663.1 |
| Total Fat 131.1g | 0% |
| Saturated Fat 67.1g | 0% |
| Polyunsaturated Fat 2.9g | |
| Cholesterol 305.5mg | 0% |
| Sodium 2014.1mg | 0% |
| Total Carbohydrate 495.1g | 0% |
| Dietary Fiber 34.0g | 0% |
| Total Sugars 44.3g | |
| Protein 135.1g | 0% |
| Vitamin D 133.6IU | 0% |
| Calcium 2108.9mg | 0% |
| Iron 31.4mg | 0% |
| Potassium 2305.0mg | 0% |
Source of Calories