Broccoli Cheddar Soup in a Sourdough Bread Bowl
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Warm, cheesy, and so satisfying—this Broccoli Cheddar Soup served in crispy sourdough bread bowls is the ultimate cozy meal. Creamy cheddar, tender broccoli, and fresh-baked bread come together for a comforting dinner that feels like something special without a lot of effort.
Looking for more soup ideas? Try this butternut squash soup or roasted tomato soup next.
This cozy soup is perfect for busy days when you want something warm and nourishing without a lot of hands-on time. Just toss everything into the slow cooker and let it simmer into a rich, comforting meal while you go about your day.
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make broccoli cheddar soup in a bread bowl:
Ingredient Notes
Broccoli – Fresh broccoli gives the best texture, but frozen florets (thawed and drained) work if needed.
Cheddar Cheese – Use freshly shredded sharp cheddar for the smoothest melt and bold flavor. Pre-shredded cheese can create a grainier texture.
Milk – Whole milk balances creaminess and lightness. For an even richer soup, use half-and-half.
Bread Bowls – Choose small round sourdough loaves with a firm crust so they hold up to the hot soup.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
Extra Veggies – Add cauliflower, peas, or spinach for more color and nutrition.
Spicy Twist – Stir in a pinch of red pepper flakes or a splash of hot sauce.
Bacon Lovers – Top each bowl with crumbled crispy bacon for added crunch and flavor.
How to Make Bread Bowl Broccoli Cheddar Soup: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Carefully slice off the top of each sourdough loaf and hollow out the center, leaving about 1 inch of bread around the sides. Brush the inside of the hollowed-out bowls with olive oil. Place the bread bowls and their tops on a baking sheet and bake for about 10 minutes, or until slightly crisp. Remove from the oven and set aside.
Step 2: In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, which should take about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Then sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Step 3: Gradually whisk in the vegetable broth, milk, and water, stirring constantly to prevent lumps.
Step 4: Add the broccoli and shredded carrot to the pot. Simmer for 10-12 minutes, or until the broccoli is tender.
Step 4: Reduce the heat to low. Continue to cook for 2-3 minutes, allowing the soup to begin thickening and then gradually stir in the shredded cheddar cheese until it has completely melted. If desired, stir in a pinch of nutmeg for added warmth. Season the soup with salt and pepper to taste.
Step 5: Ladle the hot broccoli cheddar soup into the prepared sourdough bread bowls. Garnish with extra shredded cheddar or fresh herbs, if you like. Serve immediately with the toasted bread tops on the side for dipping.
Recipe Tips and Tricks
- For extra depth, roast the broccoli florets for 10 minutes before adding to the soup.
- If the soup gets too thick, stir in a splash of broth or milk until you reach your preferred consistency.
- Hollow the bread bowls carefully—leaving a thick enough shell helps prevent leaks.
Frequently Asked Questions
Freshly shredded sharp cheddar melts smoothly and gives the best flavor. Avoid pre-shredded cheese if possible.
Absolutely. Serve the soup in regular bowls with crusty bread or garlic toast on the side.
Yes. Prepare the soup up to 2 days in advance and reheat on the stovetop. Toast and fill bread bowls just before serving.
I hope you love this broccoli cheese soup recipe. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Soup Recipes
Broccoli Cheddar Soup in a Sourdough Bread Bowl
Ingredients
For the Soup:
- 1 tbsp unsalted butter
- 1 small onion diced
- 2 garlic cloves minced
- 2 cups chopped broccoli florets from about 1 medium head
- 1 medium carrot shredded
- 2 cups low-sodium vegetable broth or chicken broth
- 1 cup whole milk or half-and-half for a creamier soup
- 1 cup shredded sharp cheddar cheese
- 1/4 cup all-purpose flour
- 1 cup water
- Salt and pepper to taste
- Pinch of nutmeg optional
For the Bread Bowls:
- 2 small round sourdough bread loaves
- 1 tbsp olive oil for brushing
Instructions
- Preheat your oven to 350°F (175°C). Carefully slice off the top of each sourdough loaf and hollow out the center, leaving about 1 inch of bread around the sides. Brush the inside of the hollowed-out bowls with olive oil. Place the bread bowls and their tops on a baking sheet and bake for about 10 minutes, or until slightly crisp. Remove from the oven and set aside.
- In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, which should take about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
- Gradually whisk in the vegetable broth, milk, and water, stirring constantly to prevent lumps.
- Add the chopped broccoli and shredded carrot to the pot. Simmer for 10-12 minutes, or until the broccoli is tender.
- Reduce the heat to low. Continue to cook for 2-3 minutes, allowing the soup to begin thickening.
- Gradually stir in the shredded cheddar cheese until it has completely melted. If desired, stir in a pinch of nutmeg for added warmth. Season the soup with salt and pepper to taste.
- Ladle the hot broccoli cheddar soup into the prepared sourdough bread bowls. Garnish with extra shredded cheddar or fresh herbs, if you like. Serve immediately with the toasted bread tops on the side for dipping.
Notes
- For extra depth, roast the broccoli florets for 10 minutes before adding to the soup.
- If the soup gets too thick, stir in a splash of broth or milk until you reach your preferred consistency.
- Hollow the bread bowls carefully—leaving a thick enough shell helps prevent leaks.
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data