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Broccolini and White Cheddar Soup

Broccolini and White Cheddar Soup in Sourdough Bread Bowls

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Chef Shanna is all about saving on cleanup, which is why she’s serving this comforting soup in toasted bread bowls. Roasted broccolini and carrots combine with white Cheddar, milk, and broth for a rich, creamy soup. Ladled into hollowed sourdough loaves, it’s the perfect antidote to cold winter nights. Who says you can’t have your bowl and eat it too?

  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

  • Calories 1220
  • Protein 43g
  • Total Carb 163g
  • Total Fat 43g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • broccolini
    • 10 ounces
    • broccolini
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • shredded carrots
    • 1/4 cup
    • shredded carrots
  • flour
    • 3 tablespoons
    • flour
  • unsalted butter
    • 3 packets
    • unsalted butter
  • ground nutmeg
    • 1/4 teaspoon
    • ground nutmeg
  • milk
    • 2 containers
    • milk
  • vegetable bouillon cube
    • 1
    • vegetable bouillon cube
  • sourdough boules
    • 2
    • sourdough boules
  • shredded white Cheddar cheese
    • 2 ounces
    • shredded white Cheddar cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 10" large pot
  • blender or food processor (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Trim and discard woody bottoms of broccolini, then cut crosswise into ½-inch pieces, keeping florets and stems separate. Peel onion and finely chop. Mince garlic. Line a baking sheet with foil. Keeping separate, add broccolini florets and stems to sheet and toss with 1 teaspoon olive oil each. Season with ¼ teaspoon salt and pepper as desired.

  2. Roast broccolini and carrots

    Roast broccolini and carrots

    Arrange broccolini florets and stems in a single layer and roast for 5 minutes. Then, still keeping florets and stems separate, divide carrots between florets and stems and continue roasting until carrots are softened and broccolini is browned and tender, 5-6 minutes more. Meanwhile, heat 2 teaspoons olive oil in a large pot over medium-high heat.

  3. Simmer broth

    Simmer broth

    When oil in pot is shimmering, add onion and garlic; sauté until soft, about 5 minutes. Add flour, butter, up to half of nutmeg (use remainder in another recipe), and ⅛ teaspoon salt. Cook, whisking constantly to combine, 2-3 minutes. Whisk in milk, bouillon cube, and 2 cups water. Bring to a boil, then reduce heat to medium and simmer until slightly thickened, 2-3 minutes more. Remove pot from heat.

  4. Make bread bowls

    Make bread bowls

    While broth simmers, cut a 1-inch slice off the top of each boule. Using your hands, scoop out each boule, leaving a ¼-inch shell. Rub outsides of boules all over with 2 teaspoons olive oil total. Once vegetables are roasted, still keeping florets and stems separate, carefully remove foil with vegetables from sheet and set aside. Add bread bowls to sheet cut-side up and bake until golden and warmed through, 5-7 minutes.

  5. Finish soup

    Finish soup

    While bread bowls bake, place roasted broccolini stems and carrots and 2 cups broth in a blender or food processor and pulse, working in batches as needed, until smooth. Return soup to remaining broth in pot, still off heat, then stir in white Cheddar and half of roasted broccolini florets and carrots (save remainder for garnish). Season with ½ teaspoon salt and pepper as desired.

  6. Plate broccolini and white Cheddar soup

    Plate broccolini and white Cheddar soup

    Divide bread bowls between serving plates. Ladle broccolini and white Cheddar soup into bread bowls (reserve any remaining soup for second helpings) and top with remaining roasted broccolini florets and carrots. Dig in!

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