Creamy Broccoli Cheese Soup in Bread Bowls
In the winter months I could eat soup every day. It is a comfort food our family enjoys. There are so many different recipes for soup but one of our favorites is Creamy Broccoli Cheese Soup served in crispy bread bowls.
It’s cozy, filling, and just a little indulgent—the kind of dish that invites you to slow down and enjoy every bite
This easy, comforting recipe is perfect for cold weather dinners and family meals.
The Magic of Bread Bowls
Bread bowls take broccoli cheese soup to the next level. A crusty, round loaf acts as both serving dish and side. The crisp exterior holds up to the hot soup, while the soft interior slowly soaks up all that cheesy goodness.
As you eat, tearing off pieces of bread and dipping them into the soup becomes part of the experience. By the time the soup is gone, the bread bowl is infused with flavor and just as satisfying as the soup itself.
Tips To Make The Best Broccoli Cheese Soup & Bread Bowls
- Always use sharp cheddar….. for the best flavor and it melts good.
- Don’t overcook the broccoli….tender but bright green is ideal.
- Hollow out bread bowls carefully….. leaving enough thickness so they don’t leak.
- Serve immediately… while the soup is hot and the bread is still crisp.
I love the recipe for bread bowls from Yellow Bliss Road.
INGREDIENTS TO MAKE THE BEST BROCCOLI CHEESE SOUP…..
Unsalted butter
Yellow onion
Garlic
All-purpose flour
Low-sodium chicken broth
Whole milk
Heavy cream
Fresh broccoli florets
Carrot
Sharp cheddar cheese
Salt
Black pepper
Smoked Paprika or Nutmeg
Store the soup (without the bread bowls) in an airtight container in the refrigerator for up to 3 days.
Reheat gently over low heat, stirring frequently.
Few meals feel as nostalgic and satisfying as broccoli cheese soup served in a bread bowl. It’s cozy, filling, and just a little indulgent—the kind of dish that invites you to slow down and enjoy every bite. Whether you’re cooking for family, friends, or just yourself, this comforting combo never disappoints.
Ladle hot broccoli cheese soup into each bread bowl and serve immediately. Garnish with extra shredded cheese, cracked black pepper, or croutons. Pair with a simple green salad for a complete meal.
Scroll down for the complete recipe….
Ingredients
- 4 tbsps unsalted butter
- 1 medium finely diced yellow onion
- 2 cloves minced garlic
- 1/4 cup all-purpose flour
- 2 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups fresh chopped broccoli florets
- 1 medium grated carrot
- 2 1/2 cups shredded sharp cheddar cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg or smoked paprika (optional)
Instructions
- In a large pot, melt butter over medium heat. Add onion and cook for 4–5 minutes until soft. Stir in garlic and cook for 30 seconds.
- Sprinkle flour over the onion mixture and stir constantly for 1–2 minutes.
- Slowly whisk in broth, milk, and cream. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.
- Add broccoli and grated carrot. Simmer for 8–10 minutes until broccoli is tender.
- Use an immersion blender to partially blend the soup for a creamy texture while keeping some chunks.
- Lower the heat and gradually stir in shredded cheddar cheese until fully melted and smooth. Do not boil.
- Add salt, pepper, and nutmeg or paprika. Adjust seasoning to taste.
- Ladle hot broccoli cheese soup into each bread bowl and serve immediately. Garnish with extra shredded cheese, cracked black pepper, or croutons. Pair with a simple green salad for a complete meal.
- Picture from Gluten Free On a Shoestring.