This Blender Veggie Cheddar Soup in Bread Bowls is inspired by my favorite order at Panera Bread growing up but is made with just real, gluten free ingredients and is packed with nourishing veggies!
Blender Veggie Cheddar Soup in Bread Bowls
What you’ll need:
Click the below ingredients to be taken to the exact product I use and recommend!
Bread Bowls:
- Warm Water
- Instant Dry Yeast
- Honey
- Gluten Free All-Purpose Baking Flour
- Psyllium Husk Powder
- Salt
- Baking Powder
Blender Veggie Cheddar Soup:
- Olive Oil or Avocado Oil
- Sweet, Yellow or White Onion
- Garlic
- Chicken or Veggie Broth
- Broccoli Florets
- Zucchini
- Peas
- Spinach
- Salt & Pepper
- Cheddar Cheese
Kitchen Tools:
- Braiser (I got mine at Homegoods!)
- Stand Mixer
- Thermometer (for checking the internal temperature of the bread bowls)
- Thermometer (for checking the temperature of the water for the yeast)
- Large pot or dutch oven (I also got my large dutch oven at Homegoods!)
- Large Blender
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the ingredients listed in the recipe:
- gluten free
- nut free
- vegetarian (using compliant broth)
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
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Ingredients
Equipment
Method
- Heat water to 120℉, then activate the yeast by combining warm water, yeast and honey. Stir and set aside for 5 minutes. Once ready, the mixture should be foamy and bubbly, which indicates that the yeast is still active.
- While the yeast is proofing, in the bowl of a stand mixer, combine flour, psyllium husk powder, baking powder and salt and whisk until combined.
- When your yeast is finished proofing, add it to the flour mixture. Using the paddle attachment on your stand mixer, combine on low speed, then raise the speed to medium until fully combined.
- Form the dough into a ball and cover with plastic wrap, then allow it to rest for 1 hour in a very warm spot. During the colder months, I keep it on top of my oven while it’s on at 350℉.
- 30 minutes into the hour that your dough is resting, preheat your oven to 450°F and place a large covered cast iron pan or braiser with a lid in the preheated oven and allow it to heat through.
- After 30 minutes, lower the oven temperature to 400°F. Add parchment paper to your pan.
- Divide the dough into 4 equally sized balls. Then, carefully (as the pan will be super hot!), place the balls into your heated cast iron pan or braiser, ensuring they are not touching.
- Cover the pan with the lid and bake for 1 hour. The internal temperature should be 210℉ once baked.
- Remove the bread bowls from the cast iron pan or dutch oven and allow them to cool for at least 1 hour on a wire rack. If you cut into them too soon, the inside texture could become a bit gummy.
- Using a knife, carve out a hole into the top of the bread, then scoop out as much of the insides as you can.Be sure not to cut the edges or bottom!
- Add your soup and be sure to serve the inside pieces alongside it for dipping!
Notes
Ingredients
Equipment
Method
- Sauté sliced onion and garlic cloves in olive oil or avocado oil in a pot over medium heat until fragrant.
- Add broccoli florets, zucchini rounds and broth to the pot. Simmer covered until the broccoli is soft, which should be about 10-15 minutes.
- Add in the spinach, peas, salt and pepper. Stir then simmer for 2-3 minutes.
- Add all of the contents to a blender (you'll likely need to do this in two batches) and blend until smooth.
- Add the soup back to the pot and stir in the shredded cheese until fully incorporated.
- Serve warm (preferably in bread bowls or with a side of toasted bread) and enjoy!
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