Description
A comforting, one-pot broccoli cheddar soup served in toasted sourdough bread bowls. This recipe is simple to make, uses minimal equipment, and delivers restaurant-quality flavor with just a few ingredients.
Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream
- 1 large head broccoli (about 4 cups florets), cut into bite-sized pieces
- 2 cups sharp cheddar cheese, freshly shredded
- 1 large loaf crusty bread (sourdough or baguette)
- Salt and black pepper to taste
- Optional: ½ cup crumbled bacon, 2 stalks green onions sliced, ¼ teaspoon red pepper flakes
Instructions
- Preheat oven to 375°F (190°C).
- Prepare the bread bowls: Slice the top off the bread loaf. Hollow out the inside, leaving about an inch of bread on the sides and bottom. Place the bread bowls on a baking sheet and bake for 5-7 minutes until edges are crisp. Set aside.
- In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent.
- Add minced garlic and cook for 1 minute, stirring constantly.
- Sprinkle flour over the onions and stir constantly for 1-2 minutes to create a roux.
- Slowly pour in chicken broth while whisking constantly to prevent lumps. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
- Add broccoli florets to the pot. Cover and simmer for 8-10 minutes until broccoli is tender.
- Remove the pot from the heat. Gradually add shredded cheddar cheese, stirring constantly until melted and smooth.
- Stir in heavy cream. Season with salt and pepper to taste.
- Ladle the hot soup into the toasted bread bowls.
- Serve immediately, topped with optional bacon, green onions, and red pepper flakes.
Notes
Shred your own cheese to avoid anti-caking agents that make the soup grainy. Always remove the pot from heat before adding cheese to ensure smooth melting. Toast the bread bowls to prevent them from getting soggy. This soup does not freeze well due to the dairy and bread.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl with so
- Calories: 650
- Sugar: 6
- Sodium: 850
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 55
- Fiber: 4
- Protein: 22
Keywords: broccoli cheddar soup, bread bowl soup, comfort food, one pot meal, easy dinner, sourdough bread bowl, creamy soup, weeknight dinner