I cozy up with this creamy, cheesy broccoli cheddar soup served in warm sourdough bread bowls. It’s comforting, elegant, and perfect for chilly afternoons or casual dinners.

Broccoli Cheddar Soup in Bread Bowls

Why You’ll Love This Recipe

I love how it brings restaurant-style comfort into my kitchen. The soup is rich with broccoli and cheese goodness, and the bread bowl adds cozy texture and a fun dining experience. It’s easier than it looks—and everyone is impressed when I serve it packed into edible bread bowls.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Butter
Onion, diced
Garlic, minced
All-purpose flour
Low-sodium broth (chicken or vegetable)
Milk or half-and-half
Water
Broccoli florets (plus stalks optionally, for blending)
Shredded carrots (adds sweetness and color)
Sharp cheddar cheese, shredded
Nutmeg (pinch)
Salt and black pepper
Small round sourdough loaves (for bowls)
Olive oil or extra butter (for brushing bowls)

Directions

I slice off the top of each bread loaf, hollow them out, and brush the insides with oil or butter. I toast them in the oven for about 10 minutes to crisp.
I melt butter in a pot over medium heat, sauté onion for 3–4 minutes, then add garlic for another minute.
I whisk in flour and cook 1–2 minutes, then gradually pour in broth, milk, and water, whisking to avoid lumps.
I stir in chopped broccoli and shredded carrot, simmering 10–12 minutes until tender.
I gradually add shredded cheddar, stirring until creamy, then season with nutmeg, salt, and pepper.
I ladle the hot soup into toasted bread bowls and sprinkle extra cheddar on top. I serve immediately so the bowls stay crisp inside.

Servings and timing

Servings: Makes 2–4 servings in bowls (depending on loaf size).
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

Use broccoli stalks: I blend in some stalks for extra smoothness and nutrients.
Vegetarian version: I swap to vegetable broth and skip any meat additions.
Cheese variety: I might use smoked Gouda, Monterey Jack, or a mix for deeper flavor.
Broth swap: Chicken broth gives richness; veggie broth keeps it lighter.
Spice it up: A pinch of cayenne or smoked paprika adds warmth.

storage/reheating

I store leftover soup (without the bread bowl) in an airtight container in the fridge for up to 3 days. I reheat it gently on the stove, adding a splash of milk or broth if it’s too thick. I avoid freezing because the texture changes.

FAQs

Do I have to serve it in bread bowls?

No—but the bread bowl makes it special. I line the inside with cheese or toast it to resist sogginess.

Can I make this gluten-free?

Yes—use gluten-free flour (or cornstarch) and gluten-free bread bowls.

How do I keep the bowls from getting soggy?

I brush and toast them before filling—that helps seal the crust and maintain structure.

Can I make the soup ahead?

Absolutely. I make and chill the soup, then reheat it gently and ladle into freshly toasted bowls.

What if it’s too thick or thin?

I thin it with broth or milk as needed. If it’s too thin, I let it simmer longer to thicken.

Conclusion

I find this Broccoli Cheddar Soup in Bread Bowls is the ultimate cozy meal—it’s rich, hearty, and fun to serve. It brings warmth, comfort, and a touch of elegance whenever I make it. I hope it becomes your go-to for cozy dinners just like it is for me!