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Broccoli Cheddar Soup in a Bread Bowl

Rhonda Anderson
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soups
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Soup:
  • 2 tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups half-and-half or milk
  • 2 cups chicken or vegetable broth
  • 3 cups broccoli florets (fresh or frozen)
  • 2 cups shredded sharp cheddar cheese
  • Salt and pepper, to taste
  • ¼ tsp nutmeg (optional)
  • 1 tsp Dijon mustard (optional, for depth of flavor)
  • For the Bread Bowls:
  • 4 small round loaves of crusty bread (sourdough or boule works best)
  • Optional Garnish:
  • Extra shredded cheddar cheese
  • Croutons
  • Chopped parsley

Instructions
 

  • Step 1: Prepare the Soup Base : In a large pot, melt butter over medium heat. Add chopped onions and cook until translucent, about 5 minutes. Add minced garlic and sauté for 1 minute until fragrant.
  • Step 2: Make the Roux : Sprinkle the flour over the onions and garlic. Stir constantly for 1–2 minutes to cook the flour and form a roux.
  • Step 3: Add Liquids : Gradually whisk in the chicken or vegetable broth, followed by the half-and-half. Continue whisking to avoid lumps. Bring the mixture to a gentle simmer.
  • Step 4: Cook the Broccoli : Add the broccoli florets to the pot. Cover and simmer for 10–15 minutes, or until the broccoli is tender.
  • Step 5: Add Cheese and Seasoning : Reduce heat to low. Stir in shredded cheddar cheese until fully melted. Add salt, pepper, nutmeg, and Dijon mustard (if using) to taste. Keep warm on low heat.
  • Step 6: Prepare the Bread Bowls : Cut a circular lid from each bread loaf and carefully hollow out the center, leaving about 1 inch of bread around the edges to hold the soup.
  • Step 7: Assemble and Serve : Ladle the hot broccoli cheddar soup into the prepared bread bowls. Garnish with extra shredded cheese, parsley, or croutons. Serve immediately.