Broccoli Cheddar Soup in a Sourdough Bowl

A hearty and satisfying meal in a single bowl! This recipe combines the classic flavors of creamy broccoli cheddar soup with the rustic charm of sourdough bread bowls. A perfect dish for a cozy night in.

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Prep Time 15

Cook Time 25

Total Time 40

Servings 2 servings

Calories 845

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.

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