Broccoli Cheddar Soup Bread Bowls (Easy & Creamy)
Broccoli Cheddar Soup in Sourdough Bread Bowls
Broccoli cheddar soup is one of those timeless comfort foods that instantly makes a night at home feel special. Creamy, cheesy, and packed with tender broccoli, it’s the kind of meal that warms you from the inside out. Serving it in sourdough bread bowls adds an extra layer of coziness — crusty on the outside, soft and soakable on the inside, and perfect for catching every last spoonful of soup.
Tyler and I made this broccoli cheddar soup together on New Year’s Eve, opting for a quiet night in instead of going out. There was something really comforting about cooking side by side, chopping vegetables, stirring the pot, and letting the kitchen slowly fill with that familiar, savory smell. While the soup simmered, we popped a bottle of champagne and toasted to the year ahead, pajamas on, no plans other than enjoying the moment. Honestly, it was exactly how we wanted to ring in the new year.
This recipe comes together with simple, everyday ingredients and doesn’t require much prep, which makes it perfect for a relaxed night at home or an easy dinner when hosting close friends. The base starts with butter, onion, and garlic, building flavor before turning creamy with half & half and sharp cheddar cheese. Fresh broccoli and shredded carrots add texture and balance, keeping the soup hearty without feeling heavy.
Whether you’re making this for a cozy date night, a casual gathering, or just because you’re craving comfort food, this broccoli cheddar soup in sourdough bread bowls is always a good idea. It’s warm, nostalgic, and the kind of recipe that makes staying in feel like a treat — especially with a glass of champagne on the side. Here is the recipe:
Broccoli Cheddar Soup in Sourdough Bread Bowls
Ingredients
- 1 tbsp olive oil
- 6 tbsp butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 3/4 tsp paprika
- 3/4 tsp garlic powder
- 1/2 tsp ground mustard
- 1/3 cup flour
- 3 cups chicken broth
- 2 cups half and half
- 1 bay leaf
- 1 head broccoli chopped
- 1 cup shredded carrot
- 8 oz cheddar cheese freshly grated
- sourdough bread bowls for serving
Instructions
- Heat olive oil and 1 tbsp butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
- Add in minced garlic and cook until fragrant. Add paprika, garlic powder, and ground mustard.
- Add remaining 5 tbsp butter, let melt and sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
- Slowly whisk in chicken broth, then half & half until smooth.
- Let simmer 10 minutes until slightly thickened.
- Add broccoli, carrots, and bay leaf. Bring to a gentle simmer and cook 10–15 minutes, until broccoli is tender.
- Remove bay leaf and stir in cheddar cheese until melted and creamy. Season with salt and pepper to taste.
- Ladle soup into sourdough bread bowls and serve warm topped with more shredded cheese.
Notes
- Freshly grated cheese melts best and keeps the soup smooth.
- For thicker soup, simmer a few extra minutes before adding cheese.
- Save the bread bowl tops for dipping.
another one of my favorite soup recipes linked HERE