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Broccoli Cheddar Soup Recipe: Easy Cozy Bread Bowl Dinner

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This creamy broccoli cheddar soup is a comforting classic, packed with fresh broccoli, sharp cheddar, and served in a warm, rustic bread bowl. It’s quick to make, crowd-pleasing, and perfect for cozy dinners or chilly afternoons.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium vegetable broth (or chicken broth)
  • 2 cups whole milk (or half-and-half)
  • Salt and black pepper, to taste
  • 1/4 teaspoon smoked paprika (optional)
  • 4 cups fresh broccoli florets, chopped
  • 2 medium carrots, shredded (about 1 cup)
  • 2 cups sharp cheddar cheese, freshly grated
  • 1/4 cup Parmesan cheese, grated
  • 4 small rustic round sourdough loaves (about 6-inch diameter)
  • Olive oil or butter for brushing (optional)

Instructions

  1. Chop broccoli into small florets, dice onion, mince garlic, and shred carrots. Grate cheddar and Parmesan cheeses. Slice tops off bread loaves and hollow out centers, leaving thick shells.
  2. Melt butter in a large pot over medium heat. Add diced onion and cook until soft and translucent (3-4 minutes). Stir in garlic and sauté for 1 minute until fragrant.
  3. Sprinkle flour over onions and garlic, stirring constantly. Cook for 2 minutes until flour is golden and smells nutty.
  4. Slowly pour in vegetable broth and milk, whisking to combine and break up lumps. Bring to a gentle simmer over medium heat.
  5. Add chopped broccoli and shredded carrots. Season with salt, pepper, and smoked paprika if using. Simmer uncovered, stirring occasionally, until broccoli is tender but still bright green (8-10 minutes). Add more broth if soup thickens too much.
  6. For a smoother soup, use an immersion blender to pulse half the mixture until creamy, leaving some chunky bits for texture. If using a regular blender, cool soup slightly first and blend in batches.
  7. Remove soup from heat and stir in grated cheddar and Parmesan until melted and glossy. Taste and adjust seasoning.
  8. Preheat oven to 350°F. Brush hollowed bread bowls lightly with olive oil or butter, and bake for 5 minutes until warmed and slightly crisp.
  9. Ladle hot broccoli cheddar soup into each bread bowl. Garnish with extra cheddar, black pepper, and optional broccoli florets or carrot shreds.

Notes

Grate cheese fresh for best melt. Toast bread bowls to prevent sogginess. For gluten-free, use GF flour and bread. For dairy-free, use oat milk and vegan cheese. Soup thickens as it sits; add broth or milk to thin. Soup freezes well and tastes even better after a day or two.

Nutrition

Keywords: broccoli cheddar soup, bread bowl, comfort food, easy soup, vegetarian, cozy dinner, creamy soup, family recipe

Find it online: https://emmayum.com/broccoli-cheddar-soup-recipe-easy-cozy-bread-bowl-dinner/