Photos by Jamie Plain
When the temperatures drop, comfort food becomes less of a craving and more of a necessity. A hearty soup served in a warm bread bowl achieves the perfect balance of cozy and satisfying: simple, filling, and full of flavor. And to finish, a slice of chocolate babka inspired by the traditional Jewish sweet bread brings just the right touch of sweetness to the table. Together, they make the kind of winter meal that feels like home, no matter how cold it gets outside.
Smoky Broccoli Cheddar Soup
Ingredients For the soup:
6 slices thick-cut bacon, chopped
1 small onion, finely diced
2 cloves garlic, minced
4 tbsp unsalted butter
4 tbsp all-purpose flour
4 cups chicken or vegetable broth
1 1/2 cups whole milk
1 cup heavy cream
5-6 cups fresh broccoli florets, chopped small
2 medium carrots, shredded or finely diced
1 tsp Dijon mustard (optional but adds depth)
½ tsp smoked paprika
Salt and pepper to taste
2 cups shredded smoked cheddar cheese (plus a little extra for topping)
½ cup shredded regular sharp cheddar (balances the smoke)
For the bread bowls:
4 small round loaves of crusty bread (like sourdough boules)
A drizzle of olive oil
Instructions
1. Roast your Broccoli:
Toss your broccoli in some oil, salt and pepper. Spread it in a single layer on a baking sheet lined with parchment paper and roast it at 375 for about 20 minutes. Set aside when it’s done.
2. Prep your bread bowls:
Slice the tops off the bread loaves and hollow out the centers, leaving a sturdy ¾-inch wall so the soup won’t leak. Brush the insides lightly with olive oil or butter and toast in a 375°F oven for 8–10 minutes until crisp. (This helps them stay crunchy once filled!). You can also toast the hollowed-out chunks alongside the bowl to make croutons.
3. Cook the bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Scoop it out and set aside on a paper towel. Leave about 2 tablespoons of bacon fat in the pot.
4. Make the flavor base:
Add the butter to the bacon fat. Once melted, toss in the onion and carrots and cook until soft and golden, about 5 minutes. Add garlic and cook for another 30 seconds.
5. Build the roux:
Sprinkle in the flour and whisk for a minute until it looks like a thick paste. Slowly whisk in the broth, then the milk, a little at a time, until smooth and creamy.
6. Add the broccoli:
Stir in the broccoli, Dijon, smoked paprika, salt, and pepper.
7. Make it cheesy:
Lower the heat (so it doesn’t curdle the cheese) and stir in both kinds of cheddar a handful at a time until melted and silky. Adjust seasoning to taste.
8. Assemble the bowls:
Ladle the soup into the toasted bread bowls. Top with crispy bacon bits and a sprinkle of extra smoked cheddar.
9. Optional flex:
Broil for 1–2 minutes to melt the top cheese layer and make it bubbly.
Chocolate Babka with a brown sugar crumble
Ingredients For the Dough:
4 cups all-purpose flour
¼ cup granulated sugar
2 ¼ tsp (1 packet) active dry yeast
¾ cup warm whole milk (around 110°F)
2 large eggs, room temp
1 tsp vanilla extract
½ tsp salt
½ cup unsalted butter, softened
For the Chocolate Filling
1 cup semisweet chocolate chips OR chopped chocolate
½ cup unsalted butter
½ cup powdered sugar
¼ cup cocoa powder
½ tsp cinnamon (optional)
Pinch of salt
For the Crumble Topping
¼ cup all-purpose flour
¼ cup brown sugar
2 tbsp unsalted butter, melted
Pinch of salt
To Finish
1 egg + 1 tbsp water for egg wash
Optional: simple syrup (¼ cup sugar + ¼ cup water heated until dissolved)
Instructions
1. Make the dough:
In a small bowl, mix the warm milk and 1 tablespoon of the sugar. Sprinkle yeast over the top and let it sit until foamy (5–10 minutes).
In a stand mixer with a dough hook, add flour, remaining sugar, and salt.
Pour in the yeast mixture, eggs, and vanilla. Mix on medium until combined.
Add softened butter a tablespoon at a time, letting it fully incorporate.
Knead on medium speed 5–7 minutes, until the dough is smooth, soft, and a little sticky.
Place dough in a greased bowl, cover, and let rise 1–1½ hours, or until doubled.
2. Make the chocolate filling:
In a small saucepan, melt butter and chocolate together over low heat.
Remove from heat and whisk in powdered sugar, cocoa, cinnamon, and salt until smooth.
Let cool until thick but spreadable—like frosting.
3. Make the crumble:
Stir flour, brown sugar, and salt together. Mix in melted butter until clumps form. Set aside.
4. Shape the babka:
Punch down the dough and roll it into a large rectangle (about 10×18 inches).
Spread chocolate filling evenly over the surface, leaving a ½-inch border.
Roll up tightly from the long side, jelly-roll style.
Use a sharp knife to slice the log lengthwise into two long halves.
Twist the two long pieces together, exposed chocolate facing up.
Transfer into a greased loaf pan (parchment makes life easier).
Cover and rise again 45–60 minutes.
5. Top & bake:
Preheat oven to 350°F.
Brush loaf with egg wash and sprinkle crumble evenly over the top.
Bake 40–50 minutes until golden brown and fully baked (you want at least 190°F internal temp).
While warm, brush the top with simple syrup for shine and extra softness (optional but bakery-perfect).
6. Cool & slice:
Let the babka cool in its pan for at least 20 minutes, then lift out and finish cooling before slicing. OL
