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Broccoli Cheddar Soup Bread Bowls Recipe
Broccoli cheddar soup bread bowls come together in 30 minutes with creamy cheese, fresh broccoli and soft homemade bread bowls.
Creamy Broccoli Cheddar Soup in Bread Bowls is a comforting dish that pairs a velvety vegetable-based soup with a hollowed round of crusty bread, creating an edible vessel that absorbs the flavors of the soup. The preparation typically combines fresh broccoli florets, sautéed aromatics such as onion and garlic, and a rich base built from butter, flour, and broth to form a smooth roux-thickened mixture. Sharp cheddar cheese is folded in for depth and creaminess, while milk or half-and-half contributes additional body. Seasonings like black pepper, thyme, and a hint of nutmeg are often used to round out the flavor profile. Serve this soup hot in toasted bread bowls for a satisfying lunch or casual dinner during cooler months, though it can be enjoyed year-round as a hearty vegetarian option.
Broccoli Cheddar Soup Bread Bowls Recipe
Whip up this one-pot meal in about half an hour, saving both weeknight time and sink space since the bread doubles as the bowl. It’s also endlessly adaptable—swap in frozen broccoli, use a gluten-free roll, or try a plant-based cheese to fit your dietary needs without sacrificing comfort.
Prep Time
20 minutes
20 minutes
Cook Time
25 minutes
25 minutes
Total Time
45 minutes
45 minutes
Ingredients
Unsalted butter – 4 tablespoons
- Yellow onion, finely diced – ½ medium (about ¾ cup)
- Garlic cloves, minced – 3
- Carrot, shredded or julienned – 1 large (about 1 cup)
- Fresh broccoli florets, chopped small – 4 cups (about 1 large head)
- All-purpose flour – ¼ cup
- Low-sodium chicken or vegetable broth – 2 cups (480 ml)
- Whole milk – 1 cup (240 ml)
- Half-and-half (or heavy cream) – 1 cup (240 ml)
- Sharp cheddar cheese, freshly shredded – 2 cups (about 8 oz / 225 g)
- Ground nutmeg – ⅛ teaspoon
- Fine sea salt – ¼ teaspoon (plus extra to taste)
- Freshly ground black pepper – ¼ teaspoon (plus extra to taste)
- Bread flour – 4 cups (about 520 g)
- Warm water (about 110 °F / 43 °C) – 1½ cups (360 ml)
- Active dry or instant yeast – 2¼ teaspoons (1 standard packet)
- Granulated sugar – 1 tablespoon
- Kosher salt (for bread dough) – 1½ teaspoons
- Large egg beaten with water (egg wash) – 1 egg + 1 tablespoon water
- Cornmeal, for dusting – about 2 tablespoons
- Optional cooked bacon crumbles, for garnish – ½ cup
- Optional extra shredded cheddar, for topping – ½ cup
- Optional pinch cayenne pepper or dash hot sauce, for kick – to taste
Method
Cut a circle from the top of each sourdough boule
- Lift off the tops
- Set the tops aside for serving
- Scoop out the interior crumb to create hollow bread bowls
- Place the hollowed bread bowls on a baking sheet
- Melt butter in a large heavy pot over medium heat
- Stir diced onion into the melted butter and cook until translucent
- Add minced garlic to the pot and cook until fragrant
- Add shredded carrots to the pot and cook until they begin to soften
- Sprinkle all-purpose flour over the vegetables and stir to form a smooth paste
- Cook the flour mixture for one minute to eliminate raw taste
- Slowly whisk chicken or vegetable broth into the pot until the mixture is smooth
- Pour half-and-half into the pot
- Pour milk into the pot
- Stir the liquids to combine
- Season the soup with salt and black pepper
- Sprinkle in paprika or cayenne if using
- Add broccoli florets and sliced stems to the pot
- Bring the soup to a gentle simmer
- Cover the pot
- Cook until the broccoli is tender
- Blend part of the soup with an immersion blender to reach desired creaminess
- Reduce the heat to low
- Add a handful of grated sharp cheddar cheese to the pot
- Stir until the cheese melts
- Repeat adding and melting cheese until all is incorporated
- Taste the soup
- Adjust seasoning or thickness with more broth, milk, or cheese as needed
- Warm the bread bowls in a low oven if desired
- Ladle hot broccoli cheddar soup into the prepared bread bowls
- Serve the filled bread bowls immediately with the reserved tops
Nutrition (whole recipe)
Calories
4225 kcal Protein
159 g Fat
166 g Carbs
503 g Fiber
34 g Sugar
54 g
4225 kcal Protein
159 g Fat
166 g Carbs
503 g Fiber
34 g Sugar
54 g
Notes
Lightly brush the hollowed bread bowls with melted butter and broil for 1–2 minutes; the quick toast crisps the interior so it holds up longer under the hot soup. For deeper flavor, whisk in a teaspoon of Dijon or a splash of Worcestershire when you add the cheese—both sharpen the cheddar without overwhelming it.
why this recipe
There’s a singular pleasure in ladling velvety, cheese-laced broccoli cheddar soup into freshly hollowed sourdough, and this recipe elevates that comfort with balanced flavors and a foolproof, silky texture. Gentle sautéing of aromatic vegetables coaxes out layers of sweetness that mingle with sharp Cheddar and tender, vibrant broccoli, while a touch of cream rounds everything into luxurious harmony. The bread bowl itself transforms from mere vessel to crave-worthy component, its crusty exterior staying satisfyingly crisp as the interior soaks up every savory note. From its inviting aroma to the final spoonful of broth-saturated bread, these broccoli cheddar soup bread bowls deliver a cozy restaurant-style experience at home, making the effort feel less like cooking and more like an indulgent act of self-care.
FAQs
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Frequently Asked Questions
Can I substitute frozen broccoli for fresh in this soup, and do I need to adjust the cooking time?
Yes—frozen broccoli works fine; add it straight from the freezer. Because it’s blanched before freezing, it softens faster, so start checking for tenderness after about 8–10 minutes of simmering (2–3 minutes sooner than you would with fresh florets). Adjust seasoning at the end, since frozen vegetables can release a bit more water.
How can I thicken the soup if I need a gluten-free option instead of using regular flour?
For a gluten-free thickener, whisk 1½ tablespoons of cornstarch (or arrowroot or potato starch) with 2 tablespoons of cold broth or water to make a slurry, then stir it into the simmering soup and cook 1–2 minutes until glossy and thickened. Alternatively, use an all-purpose gluten-free flour blend in the same quantity as the wheat flour, cooking it in the butter just as you would the roux.
Can I make the soup ahead of time and freeze it for later?
Yes—broccoli soup freezes well for up to 2 months, but for the best texture, freeze it before you stir in the milk, cream, and cheese (dairy can separate and turn grainy). Thaw overnight in the refrigerator, re-warm gently on the stove, then whisk in the dairy and cheese just before serving; ladle into fresh—or reheated—bread bowls.