Vegan Homemade Bread Bowl with Creamy Broccoli Cheddar Soup

Dive into comfort food heaven with this Vegan Homemade Bread Bowl with Creamy Broccoli Cheddar Soup! Perfectly crusty, golden bread bowls are baked from scratch, creating an edible vessel for the rich, dairy-free soup. This creamy masterpiece combines tender broccoli, vibrant carrots, and a silky cashew-based "cheddar" blend packed with nutritional yeast for that cheesy, umami depth—all without any dairy! Whether you're looking to impress guests or enjoy a cozy dinner, this plant-based recipe is as satisfying as it is wholesome. Plus, it’s entirely vegan, making it a treat everyone can savor.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 4 cups All-purpose flour
• 2.25 teaspoons Instant yeast
• 1 tablespoon Sugar
• 2 teaspoons Salt
• 1.5 cups Warm water
• 2 tablespoons Olive oil
• 3 cups Chopped broccoli florets
• 1 tablespoon Olive oil
• 1 cup Chopped onion
• 2 cloves Minced garlic
• 4 cups Vegetable broth
• 1 cup Cashew nuts
• 0.5 cup Nutritional yeast
• 1 cup Unsweetened almond milk
• 1 tablespoon Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 cup Carrot, grated

Directions

Step 1

In a large bowl, combine flour, instant yeast, sugar, and salt. Mix well.

Step 2

Add warm water and olive oil to the dry ingredients. Mix until a dough forms.

Step 3

Knead the dough on a floured surface for about 8-10 minutes until it is 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 area for about 1 hour or until it doubles in size.

Step 5

After the dough has risen, preheat the oven to 400°F (200°C).

Step 6

Punch the dough down and divide it into four equal portions. Shape each portion into a ball.

Step 7

Place the dough balls on a parchment-lined baking sheet, cover them with a cloth, and let them rise for another 30 minutes.

Step 8

Bake the bread bowls in the preheated oven for 20-25 minutes or until golden brown. Remove from oven and allow to cool.

Step 9

For the soup, soak cashew nuts in hot water for 15 minutes, then drain.

Step 10

Heat olive oil in a pot over medium heat. Add chopped onion and garlic, sauté until translucent, about 5 minutes.

Step 11

Add chopped broccoli florets and vegetable broth to the pot. Cover and simmer for about 10 minutes or until broccoli is tender.

Step 12

In a blender, combine soaked cashews, nutritional yeast, almond milk, lemon juice, salt, and black pepper. Blend until smooth.

Step 13

Add the cashew mixture to the pot with broccoli and simmer for another 5 minutes, stirring occasionally.

Step 14

Stir in grated carrot. Adjust seasoning to taste.

Step 15

To serve, cut off the top of each bread bowl and hollow out the inside.

Step 16

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

Nutrition Facts

Serving size	(2939.9g)

Amount per serving	% Daily Value*
Calories	3680.8

Total Fat 123.6g	0%
Saturated Fat 21.8g	0%
Polyunsaturated Fat 7.5g
Cholesterol 0mg	0%
Sodium 10748.2mg	0%
Total Carbohydrate 548.2g	0%
Dietary Fiber 49.6g	0%
Total Sugars 57.5g
Protein 108.0g	0%

Vitamin D 87.8IU	0%
Calcium 935.6mg	0%
Iron 40.6mg	0%
Potassium 5228.7mg	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: 29.8%

Protein: 11.6%

Carbs: 58.7%