Broccoli Cheddar Soup in a Sourdough Bowl
Sourdough bread is usually too good to mess with-I mean, it's perfect just as it is! But for this Broccoli Cheddar Soup in a Sourdough Bowl, I'm willing to make an exception. The crispy, hollowed-out bread bowl soaks up the creamy, cheesy soup, turning every bite into pure comfort.
It's the kind of cozy meal my family loves, especially on chilly days when you just want something warm, filling, and a little bit fun. Bonus: the bread top makes the perfect dipper!
You can use any sourdough bread recipe for the bread bowl, but just in case you're short on time (I usually am!), I suggest my Speedy Same Day Sourdough Bread Recipe!
Jump to:
Broccoli Cheddar Soup in a Sourdough Bowl
Ingredients
- 14 grams unsalted butter 1 tablespoon
- 1 small onion diced
- 2 cloves garlic minced
- 1 medium head broccoli florets chopped
- 1 medium carrot shredded
- 473 mL low-sodium vegetable broth or chicken broth, 2 cups
- 236 mL whole milk or half-and-half, 1 cup
- 113 grams sharp cheddar cheese shredded, 1 cup
- 30 grams all-purpose flour ¼ cup
- 236 mL water 1 cup
- Salt and pepper to taste
- 1 pinch nutmeg optional
For the Bread Bowls:
- 2 small round sourdough bread loaves
- 13.5 grams olive oil for brushing the inside, 1 tablespoon
Instructions
- Preheat the oven to 350°F (175°C).
- Slice off the top of each bread loaf and carefully hollow out the center, leaving about 1 inch of bread around the sides.
- Brush the inside of the bread bowls with olive oil.
- Place the hollowed-out bread bowls and tops on a baking sheet, then bake in the oven for about 10 minutes to slightly crisp the inside. Remove and set aside.
- In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the vegetable broth, milk and water, stirring constantly to avoid lumps.
- Add the chopped broccoli and shredded carrot. Simmer for 10-12 minutes, until the broccoli is tender.
- Reduce the heat to low. Cook for 2-3 minutes until the soup starts to thicken.
- Gradually stir in the shredded cheddar cheese, allowing it to melt completely. Stir in a pinch of nutmeg (if using) for extra warmth.
- Season with salt and pepper to taste.
- Ladle the hot broccoli cheddar soup into the prepared bread bowls. Garnish with extra shredded cheddar or fresh herbs.
- Serve the soup-filled bread bowls with the bread tops on the side for dipping.
Notes
- For the creamiest soup, shred your own cheese instead of using pre-shredded. Pre-shredded cheese often has additives that prevent it from melting smoothly.
- Lighter option: Use low-fat milk and reduce the cheese slightly for a lighter version.
- Add protein: Stir in some cooked shredded chicken or crispy bacon for extra heartiness.
Nutrition
Ingredients
- Unsalted butter: Adds richness and helps sauté the onions and garlic.
- Onion and garlic: Build a flavorful base for the soup.
- Broccoli florets: The star of the show, adding texture and a wholesome touch.
- Carrot: Brings sweetness and color to balance the savory cheese.
- Vegetable broth: Provides a light, flavorful base (chicken broth works too).
- Whole milk: Makes the soup creamy without being too heavy.
- Sharp cheddar cheese: Melts beautifully and gives that signature cheesy flavor.
- All-purpose flour: Thickens the soup for the perfect consistency.
- Water: Lightens the broth while helping it simmer evenly.
- Salt, pepper, and nutmeg: Season the soup and add a touch of warmth.
- Sourdough bread loaves: The perfect edible serving dish-crispy on the outside and chewy on the inside.
- Olive oil: Helps crisp up the inside of the bread bowls
See recipe card for quantities.
How to Make Broccoli Cheddar Soup in a Sourdough Bowl
- Preheat the oven to 350°F (175°C).
- Slice off the top of each bread loaf and carefully hollow out the center, leaving about 1 inch of bread around the sides.
- Brush the inside of the bread bowls with olive oil.
- Place the hollowed-out bread bowls and tops on a baking sheet, then bake in the oven for about 10 minutes to slightly crisp the inside. Remove and set aside.
- In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the vegetable broth, milk and water, stirring constantly to avoid lumps.
- Add the chopped broccoli and shredded carrot. Simmer for 10-12 minutes, until the broccoli is tender.
- Reduce the heat to low. Cook for 2-3 minutes until the soup starts to thicken.
- Gradually stir in the shredded cheddar cheese, allowing it to melt completely. Stir in a pinch of nutmeg (if using) for extra warmth.
- Season with salt and pepper to taste.
- Ladle the hot broccoli cheddar soup into the prepared bread bowls. Garnish with extra shredded cheddar or fresh herbs.
- Serve the soup-filled bread bowls with the bread tops on the side for dipping.
Hint: for the creamiest soup, shred your own cheese instead of using pre-shredded. Pre-shredded cheese often has additives that prevent it from melting smoothly.
Substitutions & Variations
- Lighter option: Use low-fat milk and reduce the cheese slightly for a lighter version.
- Add protein: Stir in some cooked shredded chicken or crispy bacon for extra heartiness.
💭Crucial Success Tips
Don't rush the broccoli-it should be tender but not overcooked. Aim for that perfect balance where it's soft enough to blend into the soup but still adds texture.
FAQ
Yes! The soup can be made a day in advance. Reheat it gently on the stove and serve fresh in the bread bowls.
The soup freezes well, but store it separately from the bread bowls. Let it thaw in the fridge and reheat on the stove.
Turn it into croutons! Toss the bread chunks with olive oil, seasonings, and bake at 375°F (190°C) for about 10-15 minutes. Sourdough breadcrumbs are a good option too!
More Sourdough Recipes
How To Store Broccoli Cheddar Soup in a Sourdough Bowl
Store leftover soup in an airtight container in the fridge for up to 3 days.
Bread bowls are best enjoyed the same day, but leftover bread tops can be used for croutons or breadcrumbs.
