Do you miss soup in a bread bowl? Well today I’m going to share a way for you to get that back and make my easy dairy free broccoli cheddar soup to put into it. 

So I did a thing… I was playing around in the kitchen one day and I mixed up some of my bread flour. I was going to try my hand at making a bread bowl recipe. While I was mixing my flour I thought, what don’t I just use my Burger Buns recipe from my cookbook The Big Book of Gluten Free Baking? Instead of 4 buns, I would just make one big one.

Well a couple of things happened. On my first try I was thinking I would try to make 2 so I split the dough in half. Then I saw how small they were going to be so I decided to turn it into one big bun. Well I guess I didn’t knead it back together enough because the bread bowl split in the oven at the exact position that I had made the split.

I was determined so I mix up another batch and guess what? It worked perfectly!

I baked it at the same temperature the same way (2nd from the bottom rack) and I baked it for 20-25 minutes. To keep the bread bowl from splitting while baking I made a little parchment paper form around it as you can see here.

Then I made my dairy free broccoli cheddar cheese soup to put inside it. It was absolutely delicious.

This soup is dairy free and so easy to make.

Here’s what you need:

• 3 tbsp olive oil
• 1 tbsp chopped onion 
• 2 tsp minced garlic
• 1/4 cup all purpose flour (make sure it has xanthan gum or add 1/4 tsp)
• 1 can of heavy coconut cream
• 1 cup of GF vegetable stock
• 1/2 tsp salt
• 1/4 tsp paprika
• 2 carrots
• 1 1/2 cups chopped broccoli
• 1/2 cup cheddar shreds

1.) In a medium saucepan add the olive oil onion and garlic and simmer until fragrant, about 1 minute or less. I keep a bag of frozen minced onions in my freezer. It’s great when I do not need a whole onion. Feel free to add more onion so you don’t waste it. 

2.) Add the the flour to the pot, cook over medium heat and stir continuously until the mixture thickens, about 2 minutes. Slowly pour in the heavy coconut cream as you whisk continuously to thin it out. Next slowly whisk in the broth. Let it simmer for about 10 minutes as you occasionally whisk it.

3.) Add the broccoli, carrots and spices. Simmer another 10 minutes or until the broccoli and carrots are soft when pierced with a fork.

4.) Remove the soup from heat and stir in the dairy free cheddar shreds. Let the soup cool for a few minutes.

5.) Cut a hole in the center of your bread bowl and hollow out the middle as shown below. Save all of the bread scraps for dipping as you enjoy your soup.

Pour the soup into the bread bowl. Garnish with a little extra shredded cheddar on top and enjoy every bite!

As always you can always add dairy back into my recipes if you can tolerate it. You’ll still get great results.

I would love to hear if you try this. Leave me a comment below or post a photo in my Stay Gluten Free Community (it’s FREE to join, click here)