Broccoli Cheddar Soup In A Sourdough Bowl
Nothing beats a warm bowl of broccoli cheddar soup, except when it’s served in a crusty sourdough bread bowl you can eat afterward. This Broccoli Cheddar Soup in a Sourdough Bread Bowl is my kind of soup! It’s thick, rich, creamy, and loaded with flavor. But the best part is that it doesn’t take all day to cook!

This dish has all the comfort you need for a chilly evening—creamy soup, cheesy goodness, and hearty bread that soaks up every drop. Broccoli Cheddar Soup in a Sourdough Bread Bowl is easier than you think, and the result is better than any restaurant version.
I love serving soup in bread bowls to friends and family. It’s just so much more fun – and tasty – than soup in a bowl. There are sourdough bread bowls, pumpernickel bread bowls, and more, so you can pick what you like and that matches best with your soup.

Ingredients
For the soup:
- Butter – Unsalted
- Onion – Diced.
- Garlic cloves – Minced.
- Broccoli florets – Chopped; about 1 medium head.
- Carrot – Shredded.
- Low-sodium vegetable broth – Or chicken broth.
- Whole milk – Or half-and-half for a richer soup.
- Sharp cheddar cheese – Shredded.
- All-purpose flour
- Water
- Salt and pepper – To taste.
- Nutmeg – Optional.
For the bread bowls:
- Small round sourdough bread loaves
- Olive oil – For brushing the inside.

- Slice the tops off the sourdough loaves and carefully scoop out the insides, leaving about an inch of thickness all around to maintain their structure. Use a brush to evenly coat the hollowed-out interiors with olive oil, which helps prevent them from getting soggy once the soup is added.
- Place the prepared bread bowls and their tops on a baking sheet. Pop them into the oven preheated to 350°F (175°C) for about 10 minutes, just enough to lightly crisp the bread and enhance its sturdiness. Remove and set aside.
- Melt the butter over medium heat in a large pot. Add the diced onion and cook until softened and translucent, about 3–4 minutes. Stir in the minced garlic and cook for an additional minute until it becomes aromatic.
- Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a roux. Let it cook for 1–2 minutes, ensuring the flour is fully incorporated and loses its raw taste.
- Slowly pour in the vegetable broth while whisking constantly to avoid any lumps. Follow with the milk and water, continuing to whisk until the mixture is smooth and well blended.
- Stir the broccoli florets and shredded carrot into the pot. Bring the mixture to a gentle simmer and let it cook for about 10–12 minutes, allowing the vegetables to soften and the soup to thicken slightly.
- Lower the heat to avoid scorching and gradually add the shredded cheddar cheese. Stir frequently to ensure the cheese melts smoothly into the soup, creating a creamy texture. For a touch of warmth, stir in a pinch of nutmeg if desired.
- Taste the soup and adjust the seasoning with salt and pepper to your preference. If the consistency is too thick, add a splash of milk or broth to thin it out.
- Spoon the hot broccoli cheddar soup into the baked sourdough bowls. Garnish with additional shredded cheese or fresh herbs if you’d like, and serve with the bread tops on the side for dipping.
Step-By-Step Process








Chef Jenn’s Tips
- For smooth soup, puree the soup in a high-powered blender or with an immersion blender.
- Shred your own cheddar cheese—it melts better than pre-shredded varieties.
- Don’t skip baking the bread bowls; it helps them hold up to the soup.
- If the soup thickens too much, add a splash of broth or milk to adjust the consistency.
Recommended
Make It A Meal
This soup in a bread bowl is hearty enough to stand alone, but you can pair it with a side salad or roasted vegetables for a complete meal. If you’re hosting a dinner party, consider serving it alongside a cheese platter or charcuterie board for a cozy, indulgent spread.

Storage
Broccoli cheddar soup is best enjoyed fresh, but leftovers can be stored in the fridge for up to three days. Keep the soup in an airtight container and reheat gently on the stove, adding a splash of milk or broth if needed. Bread bowls are best eaten the day they’re made, but if you must store them, wrap them in foil and pop them into the freezer. For long-term storage, freeze the soup for up to two months. Thaw overnight in the fridge and reheat on the stove.

Broccoli Cheddar Soup In A Sourdough Bowl
Ingredients
For the soup
- 1 tablespoon unsalted butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 cups broccoli florets chopped; about 1 medium head
- 1 medium carrot shredded
- 2 cups vegetable broth or chicken broth
- 1 cup whole milk or half-and-half for a richer soup
- 1 cup sharp cheddar cheese shredded
- ¼ cup all-purpose flour
- 1 cup water
- salt and pepper to taste
- pinch nutmeg optional
For the bread bowls
- 2 small bread bowls use personal sized bowls
- 1 tablespoon olive oil for brushing the inside
Instructions
- Slice the tops off the sourdough loaves and carefully scoop out the insides, leaving about an inch of thickness all around to maintain their structure. Use a brush to evenly coat the hollowed-out interiors with olive oil, which helps prevent them from getting soggy once the soup is added.
- Place the prepared bread bowls and their tops on a baking sheet. Pop them into the oven preheated to 350°F (175°C) for about 10 minutes, just enough to lightly crisp the bread and enhance its sturdiness. Remove and set aside.
- Melt the butter over medium heat in a large pot. Add the diced onion and cook until softened and translucent, about 3–4 minutes. Stir in the minced garlic and cook for an additional minute until it becomes aromatic.
- Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a roux. Let it cook for 1–2 minutes, ensuring the flour is fully incorporated and loses its raw taste.
- Slowly pour in the vegetable broth while whisking constantly to avoid any lumps. Follow with the milk and water, continuing to whisk until the mixture is smooth and well blended.
- Stir the broccoli florets and shredded carrot into the pot. Bring the mixture to a gentle simmer and let it cook for about 10–12 minutes, allowing the vegetables to soften and the soup to thicken slightly.
- Lower the heat to avoid scorching and gradually add the shredded cheddar cheese. Stir frequently to ensure the cheese melts smoothly into the soup, creating a creamy texture. For a touch of warmth, stir in a pinch of nutmeg if desired.
- Taste the soup and adjust the seasoning with salt and pepper to your preference. If the consistency is too thick, add a splash of milk or broth to thin it out.
- Spoon the hot broccoli cheddar soup into the baked sourdough bowls. Garnish with additional shredded cheese or fresh herbs if you’d like, and serve with the bread tops on the side for dipping.
Notes
Chef Jenn’s tips
- For smooth soup, puree the soup in a high-powered blender or with an immersion blender.
- Shred your own cheddar cheese—it melts better than pre-shredded varieties.
- Don’t skip baking the bread bowls; it helps them hold up to the soup.
- If the soup thickens too much, add a splash of broth or milk to adjust the consistency.