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Cozy Cheesy Broccoli Cheddar Soup in a Bread Bowl

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This velvety broccoli cheddar soup is served in a garlic-buttered sourdough bread bowl, making it the ultimate comfort food for chilly evenings. Ready in under an hour with simple pantry ingredients, it’s a crowd-pleasing meal that feels like a hug in a bowl.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups low-sodium chicken or vegetable broth
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 4 cups fresh broccoli florets, chopped into bite-sized pieces (about 2 medium heads)
  • 3 cups sharp cheddar cheese, freshly grated
  • 1 cup medium cheddar cheese, freshly grated
  • 4 small round sourdough or crusty bread loaves (about 6 inches across each)
  • 2 tablespoons melted butter mixed with 1 clove minced garlic

Instructions

  1. Prep your ingredients first: grate all 4 cups of cheese, chop the broccoli into uniform bite-sized pieces, dice the onion, and mince the garlic.
  2. Start the soup base: Place your large pot over medium heat and add the 4 tablespoons of butter. Let it melt slowly until it foams up a bit but not brown. Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until the onion turns translucent and starts to smell sweet.
  3. Add the garlic: Toss in the minced garlic and cook for exactly 30 seconds until fragrant, not brown.
  4. Make the roux: Sprinkle the 1/4 cup of flour over the onion-garlic mixture. Stir constantly for about 2 minutes until the flour turns into a thick paste and smells slightly toasty.
  5. Slowly add the liquids: Pour in the milk and broth while whisking continuously. The mixture will seize up at first—keep whisking until it smooths out. Bring to a gentle simmer over medium heat.
  6. Season the base: Add the smoked paprika, nutmeg, salt, and pepper. Stir to combine and let simmer for about 5 minutes, stirring occasionally.
  7. Add the broccoli: Toss in the chopped broccoli florets, making sure they’re mostly submerged. Let the soup come back to a gentle simmer and cook for 8-10 minutes until the broccoli is tender but still bright green.
  8. Lower the heat and add the cheese: Turn the heat down to low. Add the grated cheddar a handful at a time, stirring constantly in a figure-eight pattern until each addition is fully melted before adding the next. Once all the cheese is in, stir until the soup is uniform and velvety.
  9. Prep the bread bowls: While the soup simmers, preheat your oven to 375°F (190°C). Use a serrated knife to cut a circle out of the top of each bread loaf, about 2 inches in diameter. Pull out the soft bread inside, leaving a 1/2-inch thick shell. Brush the inside of each bread bowl and the tops with the garlic butter mixture. Place on a baking sheet and toast for 8-10 minutes until the edges are golden and crispy.
  10. Finish and serve: Taste the soup and adjust seasonings. Ladle the hot soup into the toasted bread bowls, garnish with extra shredded cheese or a sprinkle of smoked paprika, and serve immediately with the garlic bread tops on the side.

Notes

Grate your own cheese—pre-shredded contains anti-caking agents that prevent smooth melting. Keep the heat low when adding dairy to avoid curdling. Toast the bread bowls properly to prevent sogginess. For best flavor, let the soup rest for 10 minutes before serving.

Nutrition

Keywords: broccoli cheddar soup, bread bowl, comfort food, cheesy soup, broccoli soup, easy dinner, vegetarian soup

Find it online: https://lenatable.com/cozy-cheesy-broccoli-cheddar-soup-in-a-bread-bowl/