Garden Broccoli Cheddar soup in Sourdough Bread Bowls

Broccoli Cheddar Soup in Sourdough Bread Bowls: Comfort Food at Its Best

You know that feeling when it’s chilly outside, the kind of day that practically begs for fuzzy socks, a cozy blanket, and something warm and cheesy to eat? That’s the day you make garden broccoli cheddar soup. And if you really want to step up your comfort food game, you serve it in a sourdough bread bowl. It’s the kind of meal that makes you feel like a culinary genius while secretly being so simple to pull together.

If you are a gardener like me, then you know those crisp days also lend well to a broccoli soup from your freshly harvested broccoli. Don’t be mistaken, this soup is so good with the sweater garden broccoli you get from your garden than at the store. But, if the store is all you got, it’s still amazing!

Let me walk you through how I make this magical combo. Spoiler alert: it’s not just about the soup; it’s about creating an experience.

Why I Fell in Love with Broccoli Cheddar Soup

Let me backtrack for a second. The first time I had broccoli cheddar soup, I was in college, standing in line at that chain café we all know (you know the one). They handed me this creamy, cheesy soup served in a crusty bread bowl, and I swear, I heard angels sing. That bite of warm, soft bread soaked in cheesy soup? Life-changing.

Fast forward to now, and I’ve perfected my own version. It’s richer, cheesier, and way more satisfying than anything you’ll find in a takeout bag. Plus, when you make it at home, you control every ingredient—no mystery cheese powder here!

Building the Perfect Base

Every great soup starts with the base. First, I melt some butter in a big ol’ soup pot. (Side note: if you’re like me and love the smell of onions cooking in butter, this is the moment where your kitchen becomes your happy place.)

I toss in chopped onions and let them sauté until they’re soft and golden. Then comes the garlic—because what is life without garlic? I throw in some smoked paprika, garlic powder, and just a tiny pinch of cayenne pepper. This is where the magic begins. The smoked paprika adds a little depth, and the cayenne gives it a subtle kick. Don’t skip this step; it’s what takes the soup from “pretty good” to “oh wow, I need seconds.”

The Secret to That Creamy Texture

Now comes the science part: the roux. It sounds fancy, but it’s just flour cooked with butter until it’s golden and nutty-smelling. This step is non-negotiable if you want your soup to be velvety smooth. You can’t rush it either—give it a minute or two, stirring constantly, so you don’t end up with lumps.

Once the roux is ready, I slowly whisk in vegetable stock and half-and-half. Pro tip: don’t dump it all in at once unless you want to play “guess how to fix lumpy soup.” Slowly is the name of the game here.

Bunch of fresh green broccoli chopped out of the garden

The Veggies: The Heart of the Soup

Next up, the stars of the show—broccoli and carrots. I chop my broccoli into small florets so they cook quickly and evenly. The carrots? I shred them because they melt into the soup beautifully. Once they’re in the pot, I partially cover the soup and let it simmer away.

Here’s a confession: I’ve been guilty of sneaking a taste (or three) while the veggies are cooking. There’s something so satisfying about watching them soften and blend into the creamy broth. After about 15-20 minutes, everything is tender and ready for the final step.

Cheese: The Crown Jewel

Ah, cheese. Is there anything it can’t do? I always use sharp cheddar because it has that bold, tangy flavor that stands up to the richness of the soup. And here’s my golden rule: don’t skimp on the cheese. More cheese = happier people.

I take the pot off the heat and stir in the shredded cheddar one handful at a time. Why off the heat? Because cheese has a temper—too much heat, and it can get grainy. Trust me, you want that smooth, melty goodness.

Let’s Talk About Bread Bowls

Now, here’s where the fun begins: the sourdough bread bowl. I’m a sucker for sourdough—it’s tangy, chewy, and just plain delicious. If you’ve got a homemade sourdough starter, you’re already winning. And you can find my Sourdough Bread Bowl Recipe here (pictured above). But if you don’t, no judgment—store-bought works just fine.

I slice off the tops and scoop out the insides (which, by the way, make excellent snacks while you wait for the soup). For a little extra flair, I brush the inside of the bread bowls with melted butter and toast them in the oven for a few minutes. This step makes them sturdier and adds a nice crunch.

Pour that steaming, cheesy soup into the bowl, grab a spoon, and prepare for bliss.

Tips to Make It Your Own

• Add More Veggies: Feeling adventurous? Add cauliflower or potatoes for extra heartiness.

• Spice It Up: Want more kick? Add more of that pepper, it will do the trick.

• Blend It Smooth: If you’re a fan of silky soups, use an immersion blender to puree everything before adding the cheese.

• Pairings: Serve with a simple green salad or roasted veggies for a complete meal. I’m full off the bread bowl and soup so this isn’t necessary to fill those bellies.

Why This Dish Will Win Over Your Family

Here’s the thing: this soup isn’t just food. It’s an experience. There’s something so satisfying about digging into a bread bowl, breaking off pieces to dip into the soup, and savoring each cheesy, hearty bite. It’s the kind of meal that makes you slow down, gather around the table, and just enjoy the moment.

Even my picky eaters can’t resist this one. It’s one of those meals where I know I’ll be scraping the pot clean by the end of the night. And honestly? That’s the best kind of recipe.

Final Thoughts

Making garden broccoli cheddar soup in sourdough bread bowls isn’t complicated, but it does require a little love. From the buttery onions to the cheesy finish, every step adds a layer of flavor that makes the final dish unforgettable.

So, grab your soup pot, some sourdough bread, and a block of sharp cheddar, and treat yourself to the coziest meal ever. Trust me, once you’ve had this soup in a bread bowl, there’s no going back to plain bowls.

And hey, if you give it a try, let me know how it turns out! I’d love to hear your spin on it—or just to hear how many bread bowls you devoured. Because let’s be real: one is never enough.

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Garden Broccoli Cheddar Soup in Sourdough Bread Bowls

This is the soup of the year at The Kitchen Gardens. No joke, the kids thought they had died and gone to heaven!

Course

Appetizer, Main Course

Cuisine

American

Keyword

Soup

Servings

4servings

Ingredients

• 4 tbsp butter

• 1 medium onion, diced

• 4 cloves garlic, minced

• 1 tsp smoked paprika

• 1/2 tsp garlic powder

• Pinch of cayenne pepper

• 1/4 cup all-purpose flour

• 2 cups vegetable stock or chicken stock

• 2 cups half and half

• 3 cups broccoli florets and tender stems, chopped into small bite-sized pieces (or coarsely (not finely) processed if you don’t like broccoli chunks)

• 2 medium carrots, shredded

• 8 oz sharp cheddar cheese, shredded

• kosher salt and black pepper to taste don’t forget this step, very important to salt this soup to desired taste

Instructions

• Melt the butter in a large soup pot over medium heat. Add onion and sauté for 5-7 minutes, or until soft and translucent. Add garlic, smoked paprika, garlic powder and cayenne pepper, and cook for an additional 30 seconds, or until fragrant.

• Add flour and cook, stirring frequently, for a minute or two, until lightly golden with no raw floury bits remaining.

• Stir in vegetable stock and half-and-half, then increase heat to medium-high and bring to a gentle boil. Reduce heat to medium-low and add broccoli and carrots. Partially cover and let simmer for 15-20 minutes, stirring occasionally, until broccoli and carrots are tender.

• Remove from heat and stir in shredded cheese a handful at a time. Adjust seasoning to taste. Serve it up with a big slice of crusty bread for dipping.