Broccoli Cheddar Soup in Sourdough Bread Bowls
Creamy, cozy broccoli cheddar soup made with fresh broccoli, cheddar cheese, and simple pantry ingredients—served in crusty sourdough bread bowls for the ultimate comfort meal.
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.