Imagine a cold, dark, rainy day, and you’re serving a bread bowl packed with creamy broccoli cheddar soup in the other. The whole thing is giving major comfort food vibes, but with a twist.

I’m talking golden, crusty sourdough that soaks up cheesy, cozy soup—every bite is basically pure happiness.

Broccoli cheddar soup has always screamed comfort to me. It’s the one dish I crave on those lazy or bad mood days, mostly because it doesn’t ask too much work and it always, always pays off.

Save for later:

It’s a childhood classic (I blame those after-school lunches), but putting it in a sourdough bread bowl? That just takes it over the top. It’s dinner, a snack, and a handshake for your soul all at once.

Let’s break this down so you can turn one of the best soup-and-bread combos into your new favorite homemade treat.

Ingredients

A good recipe starts with good stuff. Here’s what you need, plus my tips for picking the best:

For the Soup

1 tbsp unsalted butter
(Butter is key for sautéing, so don’t be shy. Unsalted is best so you control the flavor.)
1 small onion, diced
(Yellow onions are mild and sweet after cooking. Go fresh; skip anything pre-cut since the taste can get sad.)
2 garlic cloves, minced
(Fresh garlic brings warmth. Jarred garlic works in a pinch, but I like to smash mine for more flavor.)
2 cups broccoli florets, chopped (about 1 medium head)
(Fresh, dark green broccoli gives you color and rich depth. You want small, even pieces so they cook quickly.)
1 medium carrot, shredded
(It adds color and a touch of sweetness. Grab a big carrot and let your box grater do the work.)
2 cups low-sodium vegetable broth (or chicken broth)
(The base sets your main flavor. Low-sodium lets you taste and adjust as you go. Chicken broth gives a deeper savory vibe.)
1 cup whole milk (or half-and-half for creamier soup)
(Milk gives the soup body. Half-and-half is dreamier, but milk keeps things balanced. You choose.)
1 cup sharp cheddar cheese, shredded
(The sharper, the better. Buy a block and grate it yourself! Pre-shredded cheese is coated in stuff that keeps it from melting smoothly.)
1/4 cup all-purpose flour
(You’ll use this as a thickener. No substitutions here if you want a classic soup feel.)
1 cup water
Salt and pepper, to taste
Pinch of nutmeg (optional)
(Nutmeg sounds weird in soup, but it lifts the flavors and adds warmth. Just a pinch!)

For the Bread Bowls

2 small round sourdough bread loaves
(Find loaves that feel sturdy, not soft—they need a crust strong enough to hold soup without instantly turning mushy.)
1 tbsp olive oil (for brushing the inside)
(A little oil keeps the bread from soaking up everything too fast, and helps crisp up the inside.)

Bonus tip: Check your local bakery in the morning for the freshest bread. If you’re a home baker (or just feeling ambitious), homemade sourdough bowls are next-level, but store-bought works like a charm.

How to Make It

Here’s how to make this crowd-pleaser without losing your cool—just don’t snack all the cheese before it makes it into the soup.

Preparing the Sourdough Bowls

Start with the bread—because who wants a soggy mess halfway through dinner?

Pick sturdy loaves. They should be small enough to feel like personal bowls, but big enough for a good soup serving.
Slice off the top. Keep it to one side, trust me, you’ll want it for dipping later.
Hollow out the insides. Use your fingers or a spoon to scoop out most of the bread, leaving about an inch of cushion all around. Don’t go overboard—thin walls mean leaks.
Brush the inside with olive oil. This step is not optional if you want crunch (and less soup-soaked sadness).

Bake at 350°F (175°C) for about 10 minutes. Toss in the bread tops too! You want the bowls warm, and the insides slightly crisp. It stops the soup from soaking in too fast, plus, hot bread smells amazing.

If you’re lucky, there’ll be extra bread from hollowing out. Snack on it. Consider it your chef’s treat.

Cooking the Broccoli Cheddar Soup

Soup time! Here’s where the flavors come together.

Melt butter in a large pot over medium heat. Don’t rush—low and slow keeps things sweet.

Add diced onion; cook until soft. About 3-4 minutes. You want it translucent, not brown.

Toss in minced garlic; cook for 1 minute. When you smell it, you’re at the right spot.

Sprinkle in the flour; stir to coat. This thickens your soup later. Cook for 1-2 minutes to avoid raw flour taste.

Gradually whisk in the broth, milk, and water. Add the liquid slowly so the flour dissolves and no lumps form.

Drop in the broccoli and carrot. Simmer for about 10-12 minutes until broccoli is tender but still bright green.

Reduce heat to low. Let everything settle for 2-3 minutes to allow the soup to thicken.

Add shredded cheddar—slow and steady. Stir it in, letting each handful melt before adding the next. This stops clumps and curdling.

Season with salt, pepper, and a pinch of nutmeg. Taste often! Too salty? Add a splash of milk. Not cheesy enough? Sprinkle more in.

Some useful tips:

Don’t let the soup boil after adding cheese. Boiling breaks down dairy and you’ll end up with grainy soup.
If you want a smoother texture, run an immersion blender for a few quick pulses. Partial blending leaves tasty chunks!

Serving and Finishing Touches

To serve the soup in style, start by ladling the hot broccoli cheddar soup into your freshly prepared sourdough bread bowls.

Add an extra sprinkle of sharp cheddar on top for more cheesiness, and if you like, a little cracked black pepper or chopped chives for color.

Place the bread tops you set aside next to the bowls so everyone can scoop up the soup-soaked bread at the end.

Any leftover soup is perfect for dipping chunks of extra bread, turning every last bit into a cozy, satisfying finish.

Broccoli Cheddar Soup in a Sourdough Bowl

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Prep Time 15

Cook Time 25

Total Time 40

Course Soup

Cuisine American

Servings 2