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Cozy Crockpot Cheddar Broccoli Soup in a Bread Bowl: Easy Fall Dinner

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This cozy crockpot cheddar broccoli soup is served in a warm, crusty bread bowl for the ultimate comfort food experience. It’s simple enough for a busy weeknight but impressive enough to serve to guests.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken or vegetable broth
  • 2 cups whole milk
  • 4 cups fresh broccoli florets, chopped into bite-sized pieces (about 2 medium heads)
  • 1 medium carrot, grated
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste
  • 3 cups sharp cheddar cheese, freshly grated
  • 1/2 cup Parmesan cheese, freshly grated
  • 4 small sourdough boules or round bread loaves
  • 2 tablespoons olive oil or melted butter
  • Optional toppings: extra shredded cheddar, chopped fresh chives or green onions, crispy bacon bits, sour cream

Instructions

  1. Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  2. Sprinkle the flour over the cooked onions and garlic. Stir constantly for about 2 minutes until the flour is fully incorporated and turns a light golden color. Slowly pour in about 1 cup of the broth while whisking continuously to prevent lumps. Once smooth, pour this mixture into your slow cooker.
  3. Add the remaining 2 cups of broth, the whole milk, chopped broccoli florets, grated carrot, smoked paprika, and nutmeg to the slow cooker. Stir everything together until well combined. Season with a pinch of salt and pepper.
  4. Cover the slow cooker and cook on low for 3 to 4 hours, or on high for 1.5 to 2 hours, until the broccoli is tender.
  5. About 15 minutes before serving, turn the slow cooker to warm or low. Add the freshly grated cheddar and Parmesan in small handfuls, stirring gently after each addition until fully melted. Taste and adjust salt and pepper.
  6. While the cheese is melting, preheat your oven to 375°F. 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. Tear the removed bread into chunks and place them on a baking sheet along with the bread bowls. Brush the inside of each bowl and the bread chunks with olive oil or melted butter. Toast for 8-10 minutes until golden and crispy.
  7. Ladle the hot soup into the toasted bread bowls. Top with extra shredded cheddar, chives, or other desired toppings. Serve immediately with the toasted bread chunks on the side for dipping.

Notes

Grate your own cheese for the smoothest melt. Do not let the soup boil after adding cheese to prevent graininess. For a smoother texture, blend half the soup before adding cheese. Toast bread bowls twice for extra crispness. Season in layers for best flavor.

Nutrition

Keywords: crockpot cheddar broccoli soup, bread bowl, fall dinner, comfort food, slow cooker soup, broccoli cheese soup

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