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Creamy Broccoli Cheddar Soup in Toasted Sourdough Bread Bowl

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A rich and velvety broccoli cheddar soup served inside a toasted sourdough bread bowl, combining creamy soup with a crunchy, tangy bread crust for a comforting and indulgent meal.

Ingredients

Scale
  • 4 cups broccoli florets (fresh or frozen)
  • 2 cups sharp cheddar cheese, shredded
  • 4 ounces cream cheese, softened
  • 3 tablespoons unsalted butter
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 4 cups chicken or vegetable broth (low-sodium preferred)
  • 1 cup whole milk (2% or whole; can substitute almond or oat milk for dairy-free)
  • 4 small round sourdough bread loaves (for bread bowls)
  • Salt and freshly ground black pepper, to taste
  • Optional: pinch of smoked paprika or nutmeg

Instructions

  1. Preheat oven to 375°F (190°C). Slice off the top of each sourdough loaf about 2 inches from the top and hollow out the inside, leaving about a 1-inch thick wall. Set bread bowls and tops aside on a baking sheet.
  2. Brush the inside of each hollowed loaf lightly with melted butter or olive oil. Toast in the oven for 10-12 minutes until crust is crisp but not burnt.
  3. In a large pot over medium heat, melt the butter. Add chopped onion and cook about 5 minutes until softened and translucent. Add minced garlic and cook 1-2 minutes until fragrant.
  4. Sprinkle flour over the onion and garlic. Stir constantly for 2-3 minutes to cook out raw flour taste and form a smooth paste (roux). Do not brown.
  5. Slowly pour in broth while whisking to avoid lumps. Add broccoli florets and bring to a simmer. Cook 10-12 minutes until broccoli is tender.
  6. Optional: Use an immersion blender to puree part of the soup for a smoother texture, leaving some broccoli chunks.
  7. Lower heat and stir in milk and softened cream cheese until melted and smooth. Gradually add shredded cheddar cheese, stirring constantly until melted and creamy. Avoid boiling after adding cheese.
  8. Season with salt, freshly ground black pepper, and optional smoked paprika or nutmeg. Adjust seasoning to taste.
  9. Ladle hot soup into toasted sourdough bread bowls. Replace tops if desired and serve immediately with extra cheese or fresh chives.

Notes

Do not boil soup after adding cheese to prevent curdling. Toast bread bowls well to avoid sogginess. Blend part of the soup for creamier texture while keeping some broccoli chunks. Use low-sodium broth to control saltiness. Leftover soup can be stored in airtight containers in the fridge for up to 3 days; reheat gently with added milk or broth to loosen. For dairy-free, substitute cream cheese and cheddar with plant-based alternatives and use almond or oat milk. Gluten-free bread bowls can be used as a substitute.

Nutrition

Keywords: broccoli cheddar soup, sourdough bread bowl, creamy soup, comfort food, easy soup recipe, cheesy soup, broccoli soup, toasted bread bowl

Find it online: https://blixfood.com/creamy-broccoli-cheddar-soup-in-toasted-sourdough-bread-bowl-recipe-easy-and-delicious/