Cheesy Broccoli Cheddar Soup in Spelt Bread Bowls

Spelt Broccoli Cheddar Soup Bowls are edible spelt bread bowls baked until deep golden, then filled with a thick broccoli cheddar soup thickened with a spelt flour roux. The crust bakes at 200C/400F for 22 to 25 minutes and stays sturdy enough to hold a full bowl of soup without going soggy right away.

Spelt flour brings a nutty edge to both the bread and the roux, which balances the sharp cheddar without needing extra seasoning. The broccoli stays bright and just tender, not mushy, if you watch the clock during the last stretch of simmering.

Spelt dough tears if you overwork it, so knead it only until smooth, about 6 to 8 minutes. It feels stickier than wheat dough the whole time, and that's normal.

You can mix the dough the night before and let it rise slowly in the fridge, then bake fresh bowls while the soup simmers the next day.

Why You'll Love This Recipe

Bread bowls double as the serving dish, less washing up
Spelt flour gives the crust a nutty, chewy bite
Soup thickens in under 10 minutes with a simple roux
Dough can rise overnight for a slower morning bake

Broccoli cheddar soup simmering in a stockpot with cheddar shreds being stirred into the thickened base

Ingredient Notes

Spelt flour: Used in both the dough and the soup roux. It absorbs less liquid than wheat flour, so add water gradually when kneading.
Sharp cheddar: Grate it off the block instead of buying pre-shredded cheese, it melts smoother and avoids a grainy soup.
Broccoli: Chop florets small and even so they cook through in the same 8 to 10 minutes the soup needs to thicken.
Instant yeast: Works faster than active dry yeast and skips a separate proofing step. Active dry yeast works too, just add 5 extra minutes to the first rise.
Whole milk: Gives the soup body without being as heavy as cream. Low-fat milk works but the soup turns out thinner.
Mustard powder: A small pinch sharpens the cheddar flavor without making the soup taste like mustard. Skip it if you don't have any on hand.

Spelt broccoli cheddar soup bowl on a linen napkin with a spoon inside, set beside a glass of white wine

Prep Time 25 mins

Cook Time 45 mins

Rest Time 80 mins

Total Time 2 hrs 30 mins

Cooking Method: Mixed

Cuisine: American

Courses: Soup

Difficulty: Medium

Cooking Temp: 200 C

Servings: 4

Estimated Cost: 2.75

Calories: 520

Best Season: Fall, Winter

Dietary: Contains Dairy, Contains gluten, Vegetarian

Description

This recipe pairs a cheesy, spelt-flour-thickened broccoli soup with soft-crusted spelt bread bowls you shape and bake yourself, so the bowl becomes part of the meal.

Ingredients

Spelt Bread Bowls

500 g spelt flour (plus extra for dusting)
7 g instant yeast (1 packet)
2 tsp salt
1 tbsp honey
2 tbsp olive oil (plus more for the rising bowl)
300 ml warm water (about 110F/43C)

Broccoli Cheddar Soup

2 tbsp butter
1 onion (small; diced)
1 carrot (medium; diced)
2 cloves garlic (minced)
3 tbsp spelt flour (for the roux)
750 ml vegetable stock
480 ml whole milk
500 g broccoli florets (chopped small)
250 g sharp cheddar (grated)
0.5 tsp mustard powder (optional)
salt and pepper (to taste)

Instructions

Make the Spelt Bread Bowls

1
Combine warm water, yeast, and honey in a bowl. Let sit 5 minutes until foamy.
2
In a large bowl, mix spelt flour and salt. Add the yeast mixture and olive oil, stir into a shaggy dough.
3
Knead 6 to 8 minutes until smooth and elastic. Spelt dough feels stickier than wheat dough, resist adding extra flour.
4
Place dough in an oiled bowl, cover, and let rise 45 to 60 minutes until doubled.
5
Punch down, divide into 4 pieces, shape into tight rounds, place on a baking sheet, cover, and rest 20 minutes.
6
Bake at 200C/400F for 22 to 25 minutes until deep golden and hollow-sounding when tapped.
7
Cool 10 minutes, slice a lid off the top of each loaf, and scoop out the soft interior, leaving a 1.5 cm wall.

Make the Broccoli Cheddar Soup

8
Melt butter in a large pot over medium heat. Add onion and carrot, cook 5 minutes until softened.
9
Add garlic and cook 1 minute until fragrant.
10
Sprinkle spelt flour over the vegetables, stir constantly 1 to 2 minutes to cook out the raw flour taste.
11
Slowly whisk in the stock, then the milk, until smooth.
12
Bring to a gentle simmer, add broccoli, and cook 8 to 10 minutes until broccoli is tender and the soup coats the back of a spoon.
13
Reduce heat to low, stir in cheddar a handful at a time until melted. Season with mustard powder, salt, and pepper.
14
Ladle the soup into the hollowed bread bowls and serve right away.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 520kcal

% Daily Value *
Total Fat 24g37%
Saturated Fat 12g60%
Cholesterol 55mg19%
Sodium 780mg33%
Potassium 450mg13%
Total Carbohydrate 55g19%
Dietary Fiber 6g24%
Sugars 6g
Protein 20g40%

Vitamin A 3500 IU
Vitamin C 45 mg
Calcium 300 mg
Iron 3 mg
Vitamin D 20 IU
Vitamin E 1.5 mg
Vitamin K 60 mcg
Thiamin 0.25 mg
Riboflavin 0.3 mg
Niacin 3 mg
Vitamin B6 0.3 mg
Folate 50 mcg
Vitamin B12 0.6 mcg
Phosphorus 300 mg
Magnesium 60 mg
Zinc 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Reserve the scooped bread interior for croutons or breadcrumbs, don't toss it.
Cook the roux 1 to 2 minutes so it loses its raw flour taste.
Add cheese off direct heat so it melts smooth, not grainy.
Rise the dough overnight in the fridge for deeper flavor.
Let bread bowls cool 10 minutes before cutting so the crumb sets.

Keywords: spelt broccoli cheddar soup bowls, spelt bread bowls, broccoli cheddar soup, spelt soup recipe, homemade bread bowls

Equipment

large mixing bowl
baking sheet
large stockpot
whisk
box grater
sharp paring knife

Tips

Knead the spelt dough just until smooth, about 6 to 8 minutes, since spelt gluten is weaker than wheat's.
Warm the water to 110F/43C before adding yeast so it activates without stalling the rise.
Chop broccoli into small, even pieces so it turns tender in the same window the roux needs to thicken.
Grate cheddar off the block rather than using pre-shredded cheese, it melts smoother into the soup.
Cut the lid off each bread bowl while it's still warm, the soft interior scoops out easier and leaves a sturdier wall.

Variations

Swap half the cheddar for gruyere for a nuttier, more complex soup base.
Stir in crisped bacon or pancetta bits for a smokier, heartier version of the soup.
Use whole wheat spelt flour instead of white spelt flour for a denser, higher-fiber bread bowl.

Storage and Reheating

Store the broccoli cheddar soup in an airtight container in the fridge for up to 4 days. Keep the baked bread bowls at room temperature in a paper bag for up to 2 days, they turn soft if you refrigerate them.

Reheat the soup on the stovetop over low heat for 5 to 7 minutes, stirring often so the cheese doesn't separate. Or microwave it in 1-minute bursts, stirring between each.

The soup freezes well for up to 3 months in a sealed container, though the texture turns slightly grainier once thawed, a quick whisk over heat fixes it. Freeze the bread bowls wrapped tightly in foil, then refresh them in a 180C/350F oven for 8 to 10 minutes before filling.

Serving Suggestions

Serve Spelt Broccoli Cheddar Soup Bowls with a simple green salad dressed in lemon and olive oil to cut through the richness of the cheese. A side of extra crusty bread is good for scraping out the last of the soup once the bowl softens.

This works well for casual fall and winter dinners, especially when you want something that feels substantial without much fuss. Set out small bowls of shredded cheddar, cracked black pepper, and chopped chives so people can top their own bowl.

A glass of dry white wine or a mug of cider fits the meal without competing with the soup's flavor.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-broccoli-cheddar-soup-bowls/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!