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Broccoli Cheddar Soup in a Sourdough Bowl

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.
Print Recipe [btn-google-source]
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 2 Servings
Calories 1783 kcal

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.

Nutrition

Serving: 1servingCalories: 1783kcalCarbohydrates: 271gProtein: 72gFat: 48gSaturated Fat: 20gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 86mgSodium: 3204mgPotassium: 1236mgFiber: 17gSugar: 34gVitamin A: 6602IUVitamin C: 88mgCalcium: 871mgIron: 19mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Broccoli Cheddar Soup, Creamy Soup Recipe, Sourdough Bread Bowl
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