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Creamy Broccoli Cheddar Soup Bread Bowl Recipe

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A warm and comforting creamy broccoli cheddar soup served in a crusty sourdough bread bowl, perfect for cozy nights and easy homemade comfort food.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable or chicken broth
  • 2 cups half-and-half or whole milk
  • 4 cups fresh broccoli florets, chopped
  • 2 cups sharp cheddar cheese, shredded
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • 4 small sourdough loaves (about 5–6 inches diameter each)

Instructions

  1. Chop the onion finely, mince the garlic, cut the broccoli into small florets, and shred the cheddar cheese. Hollow out the bread bowls by slicing off the top and scooping out the insides, leaving about a 1/2-inch thick shell. Set aside the bread interiors.
  2. In a large pot or Dutch oven over medium heat, melt 2 tablespoons of unsalted butter. Add the chopped onion and cook for about 5 minutes until translucent and slightly golden. Add the minced garlic and cook for another 1 minute until fragrant.
  3. Sprinkle in 1/4 cup of all-purpose flour. Stir constantly with a wooden spoon for 2-3 minutes to cook out the raw flour taste until slightly bubbly and golden.
  4. Slowly whisk in 4 cups of vegetable or chicken broth, ensuring no lumps form. Then pour in 2 cups of half-and-half or whole milk. Add the chopped broccoli florets and stir to combine.
  5. Bring the soup to a gentle simmer over medium-low heat. Cook uncovered for 15-20 minutes, stirring occasionally, until the broccoli is tender but still bright green. Optionally puree half or all of the soup for a smoother texture.
  6. Lower the heat to low and gradually stir in 2 cups of shredded sharp cheddar cheese. Keep stirring until melted and smooth. Season with salt, black pepper, and a pinch of nutmeg if using. Adjust seasoning to taste.
  7. Preheat oven to 350°F (175°C). Place the hollowed-out bread bowls and their tops on a baking sheet and warm for 5-7 minutes until slightly crisp but still soft inside.
  8. Ladle the creamy broccoli cheddar soup into each bread bowl, place the tops back on the side, and serve immediately. Garnish with extra shredded cheese or fresh herbs if desired.

Notes

Use fresh shredded cheddar cheese for best meltability and texture. Hollow bread bowls with about 1/2-inch thick shell to prevent sogginess. Warm bread bowls before filling to keep crust crisp. If soup thickens after resting, whisk in a splash of broth or milk before reheating. Can be made vegan by using plant-based milk, vegan butter, and vegan cheese. Bread bowls are best fresh but can be toasted again if reused.

Nutrition

Keywords: broccoli cheddar soup, bread bowl, creamy soup, comfort food, sourdough bread bowl, easy soup recipe, homemade soup

Find it online: https://junomeals.com/creamy-broccoli-cheddar-soup-bread-bowl-recipe-easy-homemade-comfort-food/