Cheese Soup's Sweet Companion: Dessert For Broccoli Cheese Soup

Broccoli cheese soup is a hearty, comforting meal. But what to serve it with? A simple salad or slaw is a good option, as it won't overwhelm the flavours of the soup. You could also serve it with crusty bread, perfect for dipping or mopping up the last drops of soup. If you're looking for a more substantial side, roasted butternut squash or sweet potatoes are a great choice, or you could even serve the soup in a bread bowl. And for dessert? Pumpkin bread is a mild, sweet option, or you could try something fruity like an apple spice Bundt cake.

Bread bowls, ciabatta, or crusty bread

Bread Bowls

Bread bowls are a fun and unique way to serve your broccoli cheese soup. They add a whimsical touch to your meal and offer a hearty eating experience. Here's how you can use them:

• Hollow out a crusty bread loaf, such as a Kaiser roll or a round loaf, to create a bowl.
• For a fancier presentation, you can bake your bread bowls by popping them in the oven at 350 degrees Fahrenheit for a few minutes to make them crustier. This will also help them hold the soup better.
• Fill the bread bowl with your warm and creamy broccoli cheese soup.
• Enjoy the soup directly from the bread bowl, savouring the combination of flavours and textures.

Ciabatta

Ciabatta bread is a type of Italian bread known for its airy texture and crisp crust. It pairs perfectly with broccoli cheese soup and can be served in the following ways:

• Cut the ciabatta into thick slices or leave it whole for a more rustic presentation.
• Lightly toast the ciabatta to enhance its texture and bring out its flavour.
• Serve the toasted ciabatta on the side, allowing your guests to tear off pieces and dip them into the soup.
• Alternatively, you can use the ciabatta to make delicious homemade croutons to sprinkle on top of the soup.

Crusty Bread

A good crusty bread is always a welcome addition to any soup, and broccoli cheese soup is no exception. Here's how you can make the most of it:

• Choose a crusty bread that has a chewy texture and a thick crust, such as a baguette or a sourdough loaf.
• Slice the bread into generous pieces, ensuring each piece has a good amount of crust.
• Lightly toast the bread to enhance its texture and bring out its nutty flavour.
• Serve the toasted bread on the side, or provide a bowl of olive oil and balsamic vinegar for dipping before enjoying the soup.
• You can also use the crusty bread to make garlic bread, either from scratch or store-bought, for an extra flavour boost.

Salads, such as strawberry and spinach, or arugula with red wine vinaigrette

Salads are a great side to serve with broccoli cheese soup, especially strawberry and spinach salad or arugula with red wine vinaigrette.

Strawberry and spinach salad is a great way to get kids to eat spinach. The salad consists of spinach, strawberries, and a poppy seed dressing. The spinach and strawberries are classic together and an excellent choice. For a peppery twist, try using a blend of half arugula and half spinach. The strawberries are the star of the show, so be sure to buy the ripest, juiciest fruit you can find. If you want to change things up, try mixing in any combination of blueberries, raspberries, dried cranberries, or mandarin oranges.

Toasted pecans or other nuts of your choice add a nice crunchy element to the salad. Be sure to toast them first to make them crisp and more flavorful. If you're working around a nut allergy, try toasted sunflower seeds. Feta, goat cheese, or blue cheese add a touch of creaminess to the salad. Buy a block of cheese and crumble it yourself for a luscious creamy texture.

Red onion gives the salad a friendly bite and keeps it from being too sweet. Soak the red onions in water to preserve their flavor and remove the harsh aftertaste.

The poppy seed dressing is made with balsamic vinegar and honey. The acidity of the dressing adds a nice balance to the salad.

Ingredients:

• 1/2 small red onion, very thinly sliced
• 10 ounces fresh baby spinach (you can also use a blend of arugula and spinach)
• 1 quart strawberries, hulled and quartered (about 1 pound)
• 3/4 cup crumbled feta cheese (buy block-style feta, not pre-crumbled)
• 1/4 cup balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons poppy seeds
• 1 1/2 tablespoons honey
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

Directions:

• Preheat the oven to 350 degrees F. Spread the pecans in a single layer on an ungreased baking sheet and bake for 8-10 minutes, until fragrant and tan in color. Transfer to a cutting board and roughly chop.
• Place the sliced onions in a bowl of water to remove the harsh onion bite while preserving their flavor.
• In a small mixing bowl, whisk together the balsamic vinegar, olive oil, poppy seeds, honey, mustard, salt, and pepper to make the dressing.
• In a large serving bowl, combine the spinach, strawberries, and drained red onion. Drizzle with the desired amount of dressing and toss to coat.
• Add the feta and pecans, and toss lightly to combine. Serve immediately.

Now, let's talk about the arugula salad with red wine vinaigrette. Arugula has a nice peppery bite, and the sweetness of the dressing balances out the flavors perfectly. The dressing is made with olive oil, shallot or garlic, red wine vinegar, honey, and Dijon mustard. The salad is often topped with shaved Parmesan and toasted pine nuts for added crunch.

Ingredients:

• 1 shallot, finely minced
• 1/4 cup extra-virgin olive oil
• 2 1/2 teaspoons red wine vinegar
• Kosher salt and freshly ground black pepper
• 1 teaspoon Dijon mustard
• 5 ounces baby arugula
• 1/4 cup pine nuts, toasted
• 1/4 cup shaved Parmesan

Directions:

• Combine the shallot, olive oil, red wine vinegar, mustard, honey, salt, and pepper in a small mason jar and shake well to emulsify. Alternatively, you can whisk the ingredients together in a bowl.
• In a large bowl, toss the arugula with enough vinaigrette to just coat the leaves.
• Season with additional salt and pepper, and top with the toasted pine nuts and shaved Parmesan.

Both of these salads would make excellent sides to serve with broccoli cheese soup. They add a fresh and healthy element to the meal, providing a nice contrast to the rich and indulgent soup.

Roasted butternut squash

Selecting the Squash:

When choosing a butternut squash, opt for one that feels heavy for its size and is firm to the touch. A hollow sound when gently knocked indicates a good squash. Butternut squash with the stem still attached is usually fresher.

Preparation:

The first step is to peel the squash and cut it into cubes. This can be a tricky task, but here are some guidelines:

• Cut the squash in half, separating the thinner end from the round end.
• Cut the thinner end into 1-inch thick slabs, and then chop those into cubes.
• For the wider end, cut it in half, scoop out the seeds, and then cut into cubes.

Seasoning and Roasting:

Toss the cubed squash with olive oil, avocado oil, or butter, and spread them onto a baking sheet. Enhance the natural sweetness of the squash by adding brown sugar or maple syrup, which will also help it caramelize beautifully in the oven.

For extra flavour, add a combination of spices such as cinnamon, cayenne pepper, and a pinch of salt. Toss the squash until it is well coated with the oil/butter and seasonings.

Preheat the oven to around 400°F (218°C). Spread the squash in a single layer on the baking sheet, ensuring they are not crowded to allow for even browning. Roast for about 30-45 minutes, or until the edges are lightly browned and the centers are tender.

Serving Suggestions:

This roasted butternut squash recipe is a tasty and healthy option to complement the heartiness of broccoli cheese soup.

Corn muffins

The cornmeal and flour base of the muffins provides a subtle sweetness, which can be adjusted to taste by adding more or less sugar. The muffins can also be made semi-sweet or savoury by adding anything from honey to grated cheese. For example, you could add some crunch and extra flavour with chopped scallions or jalapeño peppers, or a bit of spice with some Cajun seasoning or hot pepper flakes.

To make corn muffins, simply mix together the dry ingredients in a large bowl, then add the wet ingredients and spoon the batter into a greased or lined muffin pan. Bake in a preheated oven until the muffins are golden brown and a toothpick inserted into the centre comes out clean.

Duchess potatoes

For a delicious dessert to follow up a hearty broccoli cheese soup, you could try something light and fruity, like a strawberry and spinach salad with a vinaigrette and slivered almonds, or a simple sorbet. If you're looking for something more indulgent, a chocolate brownie or a lemon tart would be a perfect match.

Now, onto the Duchess potatoes!

Ingredients:

• 3 pounds of russet potatoes, peeled and quartered
• 3 tablespoons of cold unsalted butter
• 2 teaspoons of kosher salt, or to taste
• A pinch of cayenne pepper
• A pinch of ground nutmeg
• 2 tablespoons of melted butter
• 1 egg
• 1/2 cup of heavy cream

Method:

• Add the potatoes to a large pot of very well-salted cold water and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 30-45 minutes. Drain and let them sit for at least 5 minutes.
• Transfer the potatoes to a bowl and mash until smooth. Add 3 tablespoons of butter, salt, cayenne, and nutmeg, and mash until the butter is incorporated.
• Add the cream and 2 egg yolks, and whisk vigorously until the mixture is smooth.
• Cover and let the mashed potatoes cool to room temperature.
• Preheat the oven to 450°F (220°C). Line a baking sheet with parchment paper.
• Spoon the mixture into a piping bag with a large star tip. Pipe 12 portions onto the prepared baking sheet. Alternatively, you can scoop out 12 portions without a piping bag.
• Chill the potatoes in the refrigerator until you're ready to bake them.
• Drizzle or brush the melted butter over each potato.
• Bake in the preheated oven until well browned, about 20 minutes.
• Serve hot and fresh from the oven.

Frequently asked questions