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Broccoli Cheddar Soup in Bread Bowls

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A cozy and comforting broccoli cheddar soup served in warm, crusty bread bowls. This easy homemade recipe is perfect for chilly evenings and casual meals, combining creamy soup with fresh broccoli and sharp cheddar cheese.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 300 grams / 10.5 oz)
  • 2 cups shredded sharp cheddar cheese (about 200 grams / 7 oz)
  • 4 tablespoons unsalted butter (55 grams / 4 tablespoons)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour (30 grams / 0.25 cup)
  • 3 cups whole milk (720 ml / 3 cups)
  • 2 cups chicken or vegetable broth (480 ml / 2 cups)
  • Salt and freshly ground black pepper, to taste
  • Pinch of nutmeg (optional)
  • 4 small round sourdough or boule-style bread loaves

Instructions

  1. Wash and chop the broccoli into bite-sized florets, about 4 cups (300 grams). Set aside.
  2. In a large pot, melt 4 tablespoons (55 grams) unsalted butter over medium heat. Add 1 finely chopped medium yellow onion and cook until translucent, about 5 minutes.
  3. Add 2 minced garlic cloves and stir for 30 seconds until fragrant.
  4. Sprinkle 1/4 cup (30 grams) all-purpose flour over the butter, onion, and garlic mixture. Stir constantly for about 2 minutes to cook out the raw flour taste.
  5. Gradually whisk in 3 cups (720 ml) whole milk and 2 cups (480 ml) chicken or vegetable broth. Keep whisking to avoid lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly—about 6-8 minutes.
  6. Add the broccoli florets to the pot and simmer until tender but still bright green, about 5-7 minutes.
  7. Remove the pot from heat and gradually stir in 2 cups (200 grams) shredded sharp cheddar cheese until melted and smooth. Add a pinch of nutmeg if using, and season with salt and freshly ground black pepper to taste.
  8. Preheat your oven to 350°F (175°C). Cut the tops off 4 small round bread loaves and hollow out the insides, leaving about a 1-inch (2.5 cm) thick shell.
  9. Place the hollowed bread on a baking sheet and warm in the oven for 5-7 minutes to crisp slightly.
  10. Ladle the hot broccoli cheddar soup into the warm bread bowls. Replace the tops on the side for dipping, and enjoy immediately.

Notes

If the soup thickens too much after resting, stir in a splash of milk to loosen it. Save the hollowed bread crumbs for croutons or breadcrumbs. Cook the roux long enough to avoid raw flour taste but do not brown it. Add cheese off heat to prevent clumping. Leave about a 1-inch thick shell when hollowing bread bowls to prevent leaks.

Nutrition

Keywords: broccoli cheddar soup, bread bowls, comfort food, easy soup recipe, homemade soup, cheesy soup, autumn recipe

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