Nothing warms the soul like a creamy bowl of Broccoli Cheddar Soup in a Sourdough Bowl. The comforting blend of sharp cheddar, tender broccoli, and hearty sourdough bread is a classic Southern treat.
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It’s perfect for cozy nights at home or serving up a touch of Southern hospitality to friends and family. Every spoonful reminds me of gathering around my grandmother’s table, where soup always came with laughter and plenty of second helpings.
A Southern food classic
Southern cuisine is all about comfort, and nothing says comfort like soup on a chilly evening. Growing up, we had a tradition of serving soup in bread bowls during the fall. My grandmother believed the bread bowl wasn’t just a container; it was a way to make the meal feel complete.
She would say, “If the bread’s part of the soup, no one leaves the table hungry.” That memory stays with me, and every time I make this Broccoli Cheddar Soup in a Sourdough Bowl, I’m transported back to her warm kitchen. It’s a dish that turns a simple meal into a cherished tradition.
Ingredients
How to make Broccoli Cheddar Soup in a Sourdough Bowl
Making this comforting dish starts with prepping the bread bowls. Hollow out sourdough loaves and bake them briefly to create the perfect edible vessel. For the soup, sauté onions and garlic until fragrant, then build a creamy base by stirring in flour, broth, and milk.
Add the broccoli and carrots, letting them simmer until tender. Finally, stir in cheddar cheese for that rich, velvety finish. Ladle the soup into the crispy bread bowls, and you’ve got a dish that’s as delicious as it is memorable.
Serving suggestions
Serve Broccoli Cheddar Soup in a Sourdough Bowl with a simple green salad or roasted vegetables for a complete meal. If you’re hosting a gathering, offer a tray of cornbread or Southern biscuits on the side.
For an extra touch of hospitality, sprinkle the soup with fresh herbs or a little extra shredded cheese. Pair it with sweet tea or a glass of lemonade to round out the Southern charm.
Storage tips
If you have leftovers, store the soup in an airtight container in the refrigerator for up to three days. When reheating, warm it on the stove over low heat, stirring occasionally to maintain its creamy texture. Bread bowls don’t store well, but you can make fresh ones in just a few minutes whenever you’re ready to enjoy the soup again.
Southern farewell
This recipe holds a special place in my heart because it’s more than just food—it’s a way to bring people together. The combination of creamy soup and crusty bread creates a meal that feels like a warm hug.
I hope you enjoy making Broccoli Cheddar Soup in a Sourdough Bowl as much as I do. Give it a try, and let it become part of your Southern traditions.
Broccoli Cheddar Soup in a Sourdough Bowl
Equipment
- Large pot or Dutch oven
- Wooden Spoon or Spatula
- Whisk
Ingredients
For the Soup:
- 1 tbsp unsalted butter
- 1 small onion diced
- 2 garlic cloves minced
- 2 cups broccoli florets chopped (about 1 medium head)
- 1 medium carrot shredded
- 2 cups low-sodium vegetable broth or chicken broth
- 1 cup whole milk or half-and-half for creamier soup
- 1 cup sharp cheddar cheese shredded
- 1/4 cup all-purpose flour
- 1 cup water
- Salt and pepper to taste
- Pinch of nutmeg optional
For the Bread Bowls:
- 2 small round sourdough bread loaves
- 1 tbsp olive oil for brushing the inside
Instructions
Prepare the Bread Bowls
- Set your oven to 350°F (175°C) and let it heat up while you prepare the bread.
- Slice off the top of each sourdough loaf and carefully scoop out the inside. Leave about 1 inch of bread around the edges.
- Brush the insides of the bread bowls with olive oil. Place the bowls and tops on a baking sheet. Bake them for 10 minutes to crisp up slightly. Remove and set aside.
Cook the Soup
- In a large pot, melt the butter over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for another minute.
- Sprinkle the flour over the onions and garlic, stirring constantly. Cook for 1-2 minutes to remove the raw taste of the flour.
- Gradually whisk in the vegetable broth, milk, and water, ensuring there are no lumps.
- Add the chopped broccoli and shredded carrot. Simmer for 10-12 minutes, or until the broccoli is tender.
- Reduce the heat to low and let the soup cook for 2-3 minutes until it begins to thicken.
- Slowly stir in the shredded cheddar cheese, letting it melt completely. Add a pinch of nutmeg if desired for extra flavor.
- Add salt and pepper to taste, adjusting as needed.
Serve and Enjoy
- Ladle the hot soup into the prepared bread bowls. Garnish with extra cheese or fresh herbs.
- Serve with the bread tops on the side for dipping and savor the delicious combination of flavors.
