Okay, so I’ve been on this huge broccoli cheese soup kick lately. It’s, like, the ultimate comfort food, especially now that the weather’s getting cooler. But I always find myself staring into the fridge, wondering, “What the heck do I eat with this?” So, I did a little experimenting in my kitchen, and here’s what I’ve discovered.
The Carb Companion
First, I started with the obvious: bread. You gotta have something to soak up all that cheesy goodness, right?
- Crusty Bread: I grabbed a loaf of sourdough from the bakery down the street. Toasted it up a bit, so it had that nice, crispy exterior. It was perfect for dipping. The slight tang of the sourdough really balanced out the richness of the soup.
- Soft Bread: I used dinner rolls, some plain, some with sesame. Warm soft bread is great option, specially for kids.
Adding Some Crunch
Then, I thought about texture. Sometimes, you need a little crunch to contrast with the creamy soup.
- Homemade Croutons: Made some croutons, tossed some cubed bread with olive oil, garlic powder, and a pinch of salt, then baked them until they were golden and crispy. Sprinkled those on top of the soup – game changer!
- Crackers: Crushed up some saltines, and oyster crackers. It gave a nice salty crunch, without overpowering the flavor of the soup.
Going for Greens
I tried to feel a little healthy, so I moved onto some lighter sides.
- Simple Salad: Made a salad with just some mixed greens, sliced cucumbers, and a light vinaigrette. The fresh, crisp veggies were a nice contrast to the warm, cheesy soup.
The Wrap-Up
So, after all my delicious “research,” I found some solid pairings. I think next time, I might try making a grilled cheese sandwich to go with the soup. Double the cheese, double the fun, right?
