There’s something incredibly comforting about dipping a crusty piece of bread into a warm, creamy bowl of soup—especially when that soup is homemade broccoli cheddar soup, rich with melted cheese and tender broccoli florets. But why stop at bread with soup when you could make bread into soup? This Broccoli Cheddar Soup with Garlic Bread Bowls is a game-changer. Imagine a garlic-infused, crispy-yet-soft bread bowl cradling a creamy broccoli cheddar soup, hot and bubbling with cheesy goodness. Whether you're making a cozy weeknight dinner or impressing guests on a chilly weekend, this hearty, flavor-packed dish is one of the best broccoli cheese soup creations you’ll ever make.
Broccoli Cheddar Soup with Garlic Bread Bowls
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine American
Servings 4 generous servings
Large heavy-bottomed pot or Dutch oven (essential for building flavor in soups)
Wooden spoon or silicone spatula
Whisk
Sharp knife and cutting board
Cheese Grater
Baking sheet
Mixing bowls
Small saucepan or microwave-safe bowl (for melting garlic butter)
Soup ladle
For the Broccoli Cheddar Soup
- 4 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups vegetable broth or chicken broth for extra depth
- 2 cups half-and-half or substitute with whole milk for a lighter version
- 4 cups fresh broccoli chopped into small florets (frozen broccoli works too—see FAQs)
- 1 large carrot grated
- 2 cups shredded sharp cheddar cheese
- Salt and freshly ground black pepper to taste
- Pinch of nutmeg optional, but adds warmth
- Red pepper flakes optional, for a slight kick
For the Garlic Bread Bowls
- 4 sourdough or crusty bread boules individual-sized round loaves
- 4 tablespoons unsalted butter softened
- 2 cloves garlic minced or grated
- 1 tablespoon fresh parsley finely chopped
- 1/4 teaspoon salt
Optional: grated Parmesan cheese for sprinkling
Step 1: Make the Garlic Bread Bowls
Preheat the oven to 375°F (190°C).
Slice the tops off the sourdough boules and scoop out the insides, leaving about 1/2 inch of bread on the sides and bottom. Save the insides for breadcrumbs or croutons.
In a small bowl, combine softened butter, garlic, parsley, and salt. Mix well.
Spread the garlic butter inside each bread bowl and on the cut edges of the tops.
Place bowls and tops on a baking sheet. Bake for 10–12 minutes, until the edges are crispy and the inside is lightly golden. If using Parmesan, sprinkle before the last 2 minutes of baking.
Step 2: Sauté the Base
In a large pot, melt the butter over medium heat.
Add the chopped onion and sauté until translucent, about 4–5 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle in the flour and whisk to form a roux. Cook for 1–2 minutes to eliminate the raw flour taste.
Step 3: Add Liquids and Veggies
Gradually whisk in the broth, making sure there are no lumps.
Stir in the half-and-half, then add the grated carrot and chopped broccoli.
Bring the mixture to a simmer, reduce heat to low, and cook uncovered for 20–25 minutes, or until the broccoli is tender.
Step 4: Cheese It Up
Reduce heat to low and slowly add the shredded cheddar cheese, stirring constantly until fully melted.
Season with salt, pepper, a pinch of nutmeg, and red pepper flakes if using.
For a creamier texture, use an immersion blender to blend part of the soup. You can also transfer a few ladles to a blender and pulse, then stir back into the pot.
Step 5: Serve in Style
Ladle hot soup into the crispy garlic bread bowls.
Garnish with extra cheese, parsley, or a dash of black pepper.
Serve immediately—before the bread soaks up all the liquid!
Pairings
This brócoli cheddar soup is rich and filling, so it doesn’t need much else. But if you’re making it for a gathering or want to round it out as a full meal, try these pairings:
- Crispy Roasted Brussels Sprouts: A lightly caramelized side that complements the creamy broccoli cheddar.
- Apple Walnut Salad: A fresh, tangy bite to cut through the cheese, with apple slices, arugula, walnuts, and a honey mustard vinaigrette.
- Sparkling Apple Cider or a Chardonnay: These beverages brighten the richness of the soup and pair well with cheese.
- Crispy Bacon Bits: Sprinkle on top for a smoky contrast. You can even stir in some cooked diced bacon to transform this into a chicken broccoli cheddar soup variant.
FAQs
1. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this soup. It’s a convenient option, especially for easy family dinners. Just be sure to thaw it and pat it dry a bit to reduce excess water in the soup.
2. How can I adapt this to a slow cooker broccoli cheddar soup?
To make a slow cooker broccoli cheddar soup, sauté the onions, garlic, and roux on the stove first, then transfer everything (except the cheese and half-and-half) to the slow cooker. Cook on low for 4–6 hours. Stir in the dairy and cheese in the last 30 minutes.
3. What kind of cheese works best for this recipe?
Sharp cheddar is the traditional and best choice. You can also mix in mild cheddar, Monterey Jack, or even a bit of Gruyère for extra depth. Avoid pre-shredded cheese if possible—it contains anti-caking agents that may make the soup grainy.
4. How do I make this into a chicken broccoli cheddar soup?
Simply add 1–2 cups of cooked, shredded chicken breast or thigh into the soup just before adding the cheese. Rotisserie chicken works great here.
5. Can I make this on the stovetop only?
Absolutely. In fact, this is a broccoli cheddar soup stove top method. It’s quick and easy to control, making it perfect for busy nights when you want a creamy broccoli cheddar soup without fuss.
