Broccoli Cheese Soup in Bread Bowls
There’s something incredibly comforting about a warm, creamy bowl of soup nestled inside a crusty, edible bread bowl. This Broccoli Cheese Soup in Bread Bowls is the ultimate cozy meal that combines fresh vegetables with rich, cheesy goodness. Perfect for chilly evenings or whenever you’re craving a dish that feels like a warm hug, this soup is sure to become a favorite in your kitchen.
What makes this recipe so special is its simplicity and the way it transforms humble ingredients like broccoli and cheese into a velvety, flavorful masterpiece. Plus, serving it in bread bowls adds an extra layer of deliciousness and fun that everyone will love. Ready to dive into a bowl of creamy, cheesy, veggie-packed goodness? Let’s get started!
Why This Recipe Belongs in Your Rotation
This Broccoli Cheese Soup is a game-changer for a few reasons. First, it strikes the perfect balance between creamy and hearty, making it satisfying enough for lunch or dinner. It’s packed with fresh broccoli and carrots, which not only add beautiful color but also boost the nutritional value. The combination of sharp cheddar and parmesan cheeses brings a rich, tangy depth of flavor that’s simply irresistible.
Another reason to keep this recipe handy is its versatility. Whether you’re cooking for a family meal, entertaining guests, or just treating yourself, it’s easy to scale and customize. Plus, the bread bowls are fun to serve and eat, turning soup time into a casual, festive occasion. If you love dishes like Chicken And Broccoli Casserole, you’ll adore this comforting soup that highlights the same fresh flavors in a whole new way!
What to Buy
- Unsalted butter – 2 tablespoons to start your soup base with a rich flavor.
- Onion – 1 medium, finely diced for a subtle sweetness and aroma.
- Carrots – 3 medium, sliced thinly to add sweetness and texture.
- Low sodium chicken broth – 4 cups, for a flavorful, yet controlled saltiness.
- Broccoli – 2 heads, cut into small florets, the star veggie of the dish.
- Garlic powder – 1 teaspoon for that gentle garlicky warmth.
- Sea salt – 1 teaspoon, or to taste.
- Black pepper – ½ teaspoon for a mild kick.
- Thyme – ¼ teaspoon to add an earthy, herbal note.
- All-purpose flour – 3 tablespoons, essential for thickening the soup.
- Heavy whipping cream – ½ cup, to make the soup luxuriously creamy.
- Dijon mustard – 1 teaspoon to enhance the cheese’s sharpness.
- Sharp cheddar cheese – 4 ounces, shredded on the large holes of a grater for melty texture.
- Parmesan cheese – ⅔ cup, shredded for a mild, nutty finish.
- Bread bowls – 4 medium-sized round bread loaves, hollowed out for serving.
Setup & Equipment
- Large heavy-bottomed pot or Dutch oven: For cooking the soup evenly and preventing burning.
- Sharp knife and cutting board: Essential for prepping your vegetables and bread bowls.
- Box grater: Use the large holes for shredding your cheeses to perfection.
- Wooden spoon or heat-resistant spatula: For stirring your soup as it thickens.
- Ladle: For scooping soup into the bread bowls without spills.
- Measuring cups and spoons: To keep your ingredient portions spot on.
Broccoli Cheese Soup in Bread Bowls, Made Easy
Step 1: Sauté the Aromatics
Melt the 2 tablespoons of unsalted butter in your large pot over medium heat. Once melted and bubbling, add the finely diced onion and sliced carrots. Cook them gently for about 5-7 minutes until the onions are translucent and the carrots have softened slightly. This step builds the flavor foundation of your soup.
Step 2: Add Broth and Broccoli
Pour in your 4 cups of low sodium chicken broth, then add the small broccoli florets. Stir in garlic powder, sea salt, black pepper, and thyme. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and let it cook for about 15 minutes, until the broccoli is tender but still bright green.
Step 3: Thicken the Soup
In a small bowl, whisk together the 3 tablespoons of all-purpose flour with a few tablespoons of cold water until smooth. Slowly stir this slurry into the simmering soup to thicken it. Continue to cook, stirring regularly, for 5 more minutes until you notice the soup’s texture becoming creamy and luscious.
Step 4: Cream and Cheese Time
Lower the heat and stir in the heavy whipping cream and 1 teaspoon of Dijon mustard. Gradually add the shredded sharp cheddar cheese and parmesan cheese, stirring constantly until melted and fully incorporated. Taste and adjust seasoning with more salt or pepper if needed.
Step 5: Prepare the Bread Bowls
While the soup simmers, take your round bread loaves and carefully slice off the tops. Hollow out the insides, leaving about a half-inch thick shell that can hold the soup without leaking. Toast the bread bowls in a 350°F oven for about 10 minutes if you want them extra crispy.
Step 6: Serve and Garnish
Ladle the hot broccoli cheese soup into each bread bowl. Top with a sprinkle of additional shredded cheddar cheese for that melty, indulgent finish. Serve immediately and enjoy every comforting spoonful!
Warm & Cool Weather Spins
- Warm weather: Serve the soup chilled or at room temperature as a refreshing broccoli cheddar gazpacho. Garnish with fresh herbs like chives or dill for brightness.
- Cool weather: Add crispy bacon bits or sautéed mushrooms on top for extra warmth and texture.
- Vegetarian option: Substitute vegetable broth for chicken broth and add a splash of white wine for depth.
- Protein boost: Stir in shredded cooked chicken or try pairing the soup with Garlic Butter Shrimp And Broccoli on the side.
Cook’s Notes
- Cheese options: Sharp cheddar is key for bold flavor, but you can experiment with smoked gouda or fontina for different tastes.
- Bread bowls: Sourdough or ciabatta work beautifully due to their sturdy crusts.
- Thickening tips: Be sure to mix the flour with cold water before adding to avoid lumps.
- Broccoli prep: Smaller florets cook faster and blend better into the soup’s creamy texture.
Prep Ahead & Store
You can prepare the soup base up to two days in advance and store it in the refrigerator. When ready to serve, gently reheat the soup over low heat, stirring occasionally to restore its creamy texture. To keep the bread bowls fresh, hollow and toast them just before serving to avoid sogginess. Leftover soup can be frozen for up to 3 months—just thaw overnight in the fridge before reheating.
Reader Q&A
Can I use a different type of cheese?
Absolutely! While sharp cheddar and parmesan create a classic flavor profile, you can swap in cheeses like gruyère, fontina, or even a mild mozzarella. Just keep in mind that some cheeses melt differently and may affect the soup’s texture.
Is it okay to make the soup vegan?
Yes! Replace chicken broth with vegetable broth, use plant-based butter, and swap heavy cream for coconut or cashew cream. For cheese, vegan cheddar-style shreds work well, though the flavor will be slightly different but still delicious.
How do I keep the bread bowls from getting soggy?
To prevent sogginess, toast the hollowed bread bowls in the oven before filling them with soup. This creates a barrier that helps keep the crust crisp longer. Serve immediately for the best experience.
Can I add other vegetables to the soup?
Definitely! Feel free to mix in diced potatoes, corn, or peas for added texture and flavor. Just adjust cooking times accordingly to make sure all veggies are tender.
Healthy-ish Favorites
- Loaded Cheddar Mashed Potatoes – Creamy and cheesy with a veggie twist for a comforting side dish.
- Chicken And Broccoli Casserole – A hearty, wholesome meal packed with protein and fresh broccoli.
- Garlic Butter Shrimp And Broccoli – Quick, flavorful, and perfect for a light but satisfying dinner.
Hungry for More?
If you loved this broccoli cheese soup, you might enjoy exploring other cozy, cheese-forward recipes that bring warmth and comfort to your table. Think creamy mac and cheese with a twist, savory quiches loaded with veggies, or hearty casseroles that make weeknight meals a breeze. Don’t be afraid to experiment with your favorite cheeses and fresh produce to create new family favorites.
This soup is a wonderful gateway to exploring the magic of homemade comfort food. Whether you’re new to cooking or a seasoned pro, it’s always rewarding to serve a dish that pleases the whole family and fills the home with delicious aromas. So grab your pot, your loaf of bread, and let’s get cooking!
With its creamy texture, fresh broccoli, and irresistible cheesy flavor served in a fun bread bowl, this recipe is sure to become a staple for cozy nights in. Enjoy every bite, and happy cooking!
Broccoli Cheese Soup in Bread Bowls
Ingredients
Equipment
Method
- Melt the 2 tablespoons of unsalted butter in your large pot over medium heat. Add the finely diced onion and sliced carrots. Cook gently for about 5-7 minutes until onions are translucent and carrots have softened slightly.
- Pour in 4 cups of low sodium chicken broth, then add the small broccoli florets. Stir in garlic powder, sea salt, black pepper, and thyme. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for about 15 minutes until broccoli is tender but still bright green.
- In a small bowl, whisk together 3 tablespoons of all-purpose flour with a few tablespoons of cold water until smooth. Slowly stir this slurry into the simmering soup to thicken it. Cook, stirring regularly, for 5 more minutes until soup thickens and becomes creamy.
- Lower heat and stir in heavy whipping cream and 1 teaspoon Dijon mustard. Gradually add shredded sharp cheddar cheese and parmesan cheese, stirring constantly until melted and fully incorporated. Adjust seasoning with salt or pepper if needed.
- While soup simmers, slice off tops of bread loaves and hollow out the insides, leaving about a half-inch thick shell. Toast bread bowls in a 350°F oven for about 10 minutes if desired for extra crispiness.
- Ladle the hot broccoli cheese soup into each bread bowl. Top with additional shredded cheddar cheese. Serve immediately and enjoy.
Notes
- Sharp cheddar cheese is key for bold flavor, but experiment with gouda or fontina for variety.
- Toast bread bowls before filling to prevent sogginess and maintain crunch.
- Mix flour with cold water before adding to avoid lumps when thickening soup.
- Smaller broccoli florets cook faster and blend better into creamy texture.
- Leftover soup freezes well; thaw overnight in fridge and reheat gently.
