Finding a warm, cozy dinner that feels like a hug on a cold evening isn’t always easy. Most comfort food recipes require tons of ingredients, multiple pots and pans, or just way too much time when you’re already exhausted from a long day.
That’s exactly why this broccoli cheddar soup in bread bowls has become one of my favorite go-to recipes. It’s creamy, satisfying, and surprisingly straightforward to make, plus serving it in hollowed-out sourdough means one less dish to wash. You get that classic, comforting soup-and-bread combo all in one edible bowl, and trust me, everyone at the table will be fighting over who gets seconds.
Why You’ll Love This Broccoli Cheddar Soup
- Ready in under an hour – This creamy soup comes together in just 35-50 minutes, making it perfect for busy weeknights when you want something warm and satisfying without spending hours in the kitchen.
- Restaurant-quality at home – Serving it in hollowed-out sourdough bread bowls makes this feel like a special treat from your favorite bakery cafe, but you’re making it right in your own kitchen.
- Kid-friendly vegetables – The creamy cheddar cheese sauce makes broccoli taste amazing, so even the pickiest eaters will happily finish their veggies.
- Simple pantry ingredients – You probably already have most of these ingredients on hand, and the recipe uses straightforward cooking techniques that anyone can master.
- Cozy comfort food – There’s nothing quite like a warm, cheesy soup on a chilly day, and the edible bread bowl means fewer dishes to wash afterward.
What Kind of Cheddar Cheese Should I Use?
For this soup, sharp cheddar is really the way to go since it gives you that bold, tangy flavor that stands up well against the broccoli and cream base. You can use pre-shredded cheese from the bag if you’re short on time, but I’d recommend shredding a block of cheese yourself if possible – it melts much more smoothly and doesn’t have those anti-caking agents that can make your soup a bit grainy. If you want an even stronger cheese flavor, extra-sharp cheddar works great too, or you can mix in a bit of white cheddar for a slightly different taste. Just make sure to shred your cheese before you start cooking so it’s ready to stir in at the end.
Options for Substitutions
This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:
- Butter: You can use olive oil instead of butter if you prefer. Use about 2 tablespoons since oil is more concentrated than butter.
- All-purpose flour: For a gluten-free version, cornstarch works well as a thickener. Use about 2 tablespoons mixed with cold water, and add it near the end of cooking instead of at the beginning.
- Milk: Heavy cream makes the soup richer, or you can use half-and-half for something in between. For a lighter option, use all chicken broth, though the soup won’t be quite as creamy.
- Chicken broth: Vegetable broth works perfectly if you want to keep this vegetarian. The flavor will be a bit different but still tasty.
- Sharp cheddar cheese: Mild cheddar, gruyere, or a mix of cheeses all work well. Just avoid pre-shredded cheese if possible – it doesn’t melt as smoothly due to the anti-caking agents.
- Sourdough bread bowls: Any crusty round bread works great – try Italian boules or even large dinner rolls. You can also skip the bread bowls entirely and serve with crackers or crusty bread on the side.
Watch Out for These Mistakes While Cooking
The biggest mistake with broccoli cheddar soup is adding the cheese while the soup is boiling, which can cause it to separate and become grainy – always remove the pot from direct heat or lower it to the lowest setting before stirring in your cheddar.
Another common issue is over-blending the soup, which turns it into baby food texture instead of a nice, chunky consistency, so pulse your blender just a few times or blend only half the soup if you want more texture.
Don’t skip cooking the flour for the full 2 minutes after adding it to the butter and vegetables, as this step cooks out the raw flour taste and prevents your soup from tasting pasty.
Finally, if your soup seems too thick after adding the cheese, thin it out gradually with small splashes of milk or broth rather than water, which keeps the flavor rich and creamy.
What to Serve With Broccoli Cheddar Soup?
The best part about serving broccoli cheddar soup in a bread bowl is that you’ve already got your side built right in – just tear off pieces of that crusty sourdough as you eat! If you’re not going the bread bowl route, a simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette helps balance out the richness of the soup. I also love serving this with some crispy bacon crumbles on top or a few apple slices on the side, since the sweetness pairs really nicely with the sharp cheddar. For a heartier meal, you could add some rotisserie chicken pieces right into the soup or serve it alongside a ham and cheese sandwich.
Storage Instructions
Store: Keep leftover soup in an airtight container in the fridge for up to 4 days. The bread bowls are best enjoyed fresh, so I’d recommend storing any extra hollowed-out bowls separately at room temperature for a day or two, or freezing them for later use.
Freeze: The soup freezes pretty well for up to 2 months, though the texture might be slightly different when you thaw it since dairy can sometimes separate. Let it cool completely before transferring to freezer-safe containers, leaving a bit of room at the top for expansion.
Reheat: Warm the soup gently on the stovetop over medium-low heat, stirring often to keep it from sticking or separating. If it looks a bit grainy after reheating, just whisk it well or give it a quick blend. You can also microwave individual portions, but stir it every minute or so for even heating.
| Preparation Time | 10-15 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1300-1500
- Protein: 50-60 g
- Fat: 75-90 g
- Carbohydrates: 110-130 g
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Ingredients
For the soup:
- 1 large carrot (diced into 1/4-inch pieces)
- 2 cups milk (whole milk works best)
- 1 small onion (diced into 1/4-inch pieces)
- 1/4 cup all-purpose flour (for thickening base)
- 2 bay leaves
- 2 cups shredded sharp cheddar cheese (I prefer Cabot for better melting)
- 3 tbsp butter (I use Kerrygold unsalted)
- black pepper to taste
- 4 cups broccoli florets (cut into bite-sized pieces)
- 2 cups chicken broth
- 2 tbsp fresh thyme leaves (finely chopped)
- salt to taste
- 1/4 tsp cayenne (or less if heat-sensitive)
For the bread bowls:
- 4 small sourdough bread bowls (hollowed out, about 4-5 inches diameter)
Step 1: Prepare Mise en Place and Toast Bread Bowls
- 1 large carrot, diced
- 1 small onion, diced
- 4 cups broccoli florets
- 2 tbsp fresh thyme leaves, finely chopped
- 4 small sourdough bread bowls
Dice the carrot and onion into uniform 1/4-inch pieces for even cooking, and cut the broccoli florets into bite-sized pieces.
Finely chop the fresh thyme and set aside.
Place the hollowed sourdough bread bowls on a baking sheet and toast them in a 350°F oven for 8-10 minutes until they’re lightly golden and slightly firm inside—this prevents them from becoming soggy when filled with soup.
I like to toast the bread bowls early so they can cool slightly while the soup cooks, making them easier to handle at serving time.
Step 2: Build the Roux Base and Create Creamy Foundation
- 3 tbsp butter
- 1 small onion, diced
- 1 large carrot, diced
- 1/4 cup all-purpose flour
Melt the butter in a large pot over medium heat.
Add the diced onion and carrot, stirring occasionally and cooking for about 7 minutes until they’re softened and the onion becomes translucent—this builds the flavor foundation.
Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux, which will thicken the soup.
Gradually pour in the milk while whisking to prevent lumps from forming, ensuring a smooth, creamy base.
Step 3: Simmer Broccoli and Aromatics Until Tender
- creamy base from Step 2
- 2 cups chicken broth
- 4 cups broccoli florets
- 2 bay leaves
- 1/4 tsp cayenne
- salt to taste
- black pepper to taste
Pour the chicken broth into the creamy base and bring to a simmer over medium heat.
Add the broccoli florets, bay leaves, cayenne, and a pinch of salt and black pepper.
Reduce heat to maintain a gentle simmer and cook for 20 minutes, stirring occasionally, until the broccoli is very tender and the flavors have melded together.
The longer simmer allows the vegetables to break down slightly, which will help create a naturally thicker, more cohesive soup when blended.
Step 4: Blend and Finish with Cheese and Thyme
- simmered soup from Step 3
- 2 cups shredded sharp cheddar cheese
- 2 tbsp fresh thyme leaves, finely chopped
Remove the pot from heat and fish out the bay leaves with a spoon.
Using an immersion blender, blend the soup until it reaches your desired consistency—I prefer a slightly chunky texture with some broccoli pieces remaining, so I blend for just 30-45 seconds rather than until completely smooth.
Return the pot to medium-low heat and stir in the sharp cheddar cheese until completely melted and incorporated.
Add the chopped fresh thyme and cook for 2-3 minutes more to let the thyme flavor infuse into the soup.
Taste and adjust seasoning with additional salt, pepper, or cayenne as needed.
Step 5: Adjust Consistency and Serve in Bread Bowls
- finished soup from Step 4
- toasted bread bowls from Step 1
If the soup has thickened too much during cooking, add a splash of water or additional milk and stir well until you reach your preferred consistency.
Ladle the hot soup into the toasted bread bowls, filling them generously.
Serve immediately while the soup is steaming and the bread bowls are still warm, so the flavors are at their peak.
Classic Broccoli Cheddar Soup in Bread Bowl
Ingredients
For the soup:
- 1 large carrot (diced into 1/4-inch pieces)
- 2 cups milk (whole milk works best)
- 1 small onion (diced into 1/4-inch pieces)
- 1/4 cup all-purpose flour (for thickening base)
- 2 bay leaves
- 2 cups shredded sharp cheddar cheese (I prefer Cabot for better melting)
- 3 tbsp butter (I use Kerrygold unsalted)
- black pepper to taste
- 4 cups broccoli florets (cut into bite-sized pieces)
- 2 cups chicken broth
- 2 tbsp fresh thyme leaves (finely chopped)
- salt to taste
- 1/4 tsp cayenne (or less if heat-sensitive)
For the bread bowls:
- 4 small sourdough bread bowls (hollowed out, about 4-5 inches diameter)
Instructions
- Dice the carrot and onion into uniform 1/4-inch pieces for even cooking, and cut the broccoli florets into bite-sized pieces. Finely chop the fresh thyme and set aside. Place the hollowed sourdough bread bowls on a baking sheet and toast them in a 350°F oven for 8-10 minutes until they're lightly golden and slightly firm inside—this prevents them from becoming soggy when filled with soup. I like to toast the bread bowls early so they can cool slightly while the soup cooks, making them easier to handle at serving time.
- Melt the butter in a large pot over medium heat. Add the diced onion and carrot, stirring occasionally and cooking for about 7 minutes until they're softened and the onion becomes translucent—this builds the flavor foundation. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux, which will thicken the soup. Gradually pour in the milk while whisking to prevent lumps from forming, ensuring a smooth, creamy base.
- Pour the chicken broth into the creamy base and bring to a simmer over medium heat. Add the broccoli florets, bay leaves, cayenne, and a pinch of salt and black pepper. Reduce heat to maintain a gentle simmer and cook for 20 minutes, stirring occasionally, until the broccoli is very tender and the flavors have melded together. The longer simmer allows the vegetables to break down slightly, which will help create a naturally thicker, more cohesive soup when blended.
- Remove the pot from heat and fish out the bay leaves with a spoon. Using an immersion blender, blend the soup until it reaches your desired consistency—I prefer a slightly chunky texture with some broccoli pieces remaining, so I blend for just 30-45 seconds rather than until completely smooth. Return the pot to medium-low heat and stir in the sharp cheddar cheese until completely melted and incorporated. Add the chopped fresh thyme and cook for 2-3 minutes more to let the thyme flavor infuse into the soup. Taste and adjust seasoning with additional salt, pepper, or cayenne as needed.
- If the soup has thickened too much during cooking, add a splash of water or additional milk and stir well until you reach your preferred consistency. Ladle the hot soup into the toasted bread bowls, filling them generously. Serve immediately while the soup is steaming and the bread bowls are still warm, so the flavors are at their peak.
