Classic Broccoli Cheddar Soup in Bread Bowls Recipe

This classic broccoli cheddar soup in bread bowls is one of my favorite comfort foods. I love the creamy, cheesy broth filled with tender broccoli and vegetables, and serving it inside warm sourdough bread bowls makes it extra cozy and satisfying. It’s the kind of dish that feels like a hug in a bowl.

Why You’ll Love This Recipe

I like this recipe because it’s rich, flavorful, and perfect for cold days. The combination of sharp cheddar cheese and fresh thyme gives it depth, while the cayenne adds just a touch of warmth. I enjoy that the bread bowl doubles as part of the meal, soaking up all the cheesy goodness as I eat. It’s a crowd-pleaser and always feels special when I serve it.

Ingredients

▢3 tablespoons butter
▢1 small onion diced
▢1 large carrot diced
▢1/4 cup all-purpose flour
▢2 cups milk
▢2 cups low-sodium chicken broth
▢1/4 teaspoon cayenne or more to taste
▢2 bay leaves
▢1 large pinch kosher salt and pepper
▢4 cups broccoli florets
▢2 cups shredded sharp cheddar cheese plus more for serving
▢2 tablespoons fresh thyme leaves plus more for serving
▢small sourdough bread bowls hollowed out for serving

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by melting the butter in a large pot over medium heat. I add the onion and carrot, cooking until softened, about 5 minutes.
2. I stir in the flour and cook for 1–2 minutes to remove the raw taste.
3. Slowly, I whisk in the milk and chicken broth until smooth.
4. I add the cayenne, bay leaves, salt, and pepper, then bring the mixture to a simmer.
5. I stir in the broccoli florets and cook for about 15 minutes, or until the broccoli is tender.
6. I reduce the heat to low and remove the bay leaves.
7. I stir in the cheddar cheese and thyme until the cheese is melted and the soup is creamy.
8. To serve, I ladle the soup into the hollowed sourdough bread bowls, topping with extra cheese and thyme if I like.

Servings and Timing

This recipe makes about 4 servings. It takes me around 15 minutes to prepare and 25 minutes to cook, so the total time is about 40 minutes.

Variations

I sometimes blend half the soup with an immersion blender to make it smoother and creamier while leaving some broccoli chunks for texture. For extra richness, I replace part of the milk with heavy cream. If I want a vegetarian version, I swap the chicken broth for vegetable broth. When I feel like changing things up, I add a sprinkle of smoked paprika .

Storage/Reheating

I store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop over low heat, stirring often so the cheese doesn’t separate. If it’s too thick, I stir in a splash of milk or broth. I don’t store leftovers in the bread bowls I keep those separate and serve them fresh each time. Freezing isn’t ideal because of the dairy, but it can work if I reheat slowly and whisk to bring the soup back together.

FAQs

Can I make this soup without bread bowls?

Yes, I often serve it in regular bowls with crusty bread on the side.

Can I use frozen broccoli?

Yes, frozen broccoli works well; I just add it directly to the soup without thawing.

What type of cheddar is best?

I like sharp cheddar for bold flavor, but mild or medium cheddar also works.

How can I make the soup thicker?

I add an extra tablespoon of flour or reduce the liquid slightly during simmering.

Can I make it vegetarian?

Yes, I use vegetable broth instead of chicken broth.

Do I need to puree the soup?

No, I leave it chunky, but I sometimes blend part of it for a creamier texture.

Can I use gluten-free flour?

Yes, a gluten-free all-purpose blend works as a thickener.

How do I prevent the cheese from clumping?

I stir in the cheese off the heat and make sure it’s shredded finely so it melts smoothly.

Can I make this ahead of time?

Yes, I prepare the soup a day ahead and reheat it gently before serving.

How do I keep the bread bowls from getting soggy?

I lightly toast the insides of the bread bowls before filling them with soup.

Conclusion

I love how comforting and delicious this broccoli cheddar soup in bread bowls is. It’s creamy, cheesy, and packed with flavor, making it one of my go-to recipes for cozy meals. The bread bowls make it fun and hearty, and it always feels like something special whether I’m serving family or guests.

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