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Creamy Broccoli Cheddar Soup in Toasted Sourdough Bowls

Creamy broccoli cheddar soup served in toasted sourdough bread bowls, with a broiled cheddar crust that turns bubbly and golden on top. The toasted inside forms a bread–dumpling texture that holds the rich cheddar soup without getting soggy.
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Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Toasted sourdough bread bowls
  • 4 individual sourdough bread bowls (small round boules), hollowed and toasted inside Small round boules; hollowed and toasted inside for a crispy barrier.
Soup
  • 4 cup broccoli florets, chopped small
  • 2 cup sharp cheddar Use 2 cups in the soup and reserve 1/2 cup for topping.
  • 0.5 cup sharp cheddar Reserved for topping; sprinkle after ladling.
  • 1 medium onion
  • 3 clove garlic Use 3 cloves, minced.
  • 3 cup chicken broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • 4 tbsp butter
  • 0.25 cup flour Flour for the roux.
  • 0.5 tsp smoked paprika
  • 1 salt and pepper To taste; add as seasoning during cooking.
  • 1 extra broccoli florets and chives to top For topping before serving.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Toast the bread bowls
  1. Hollow the sourdough bread bowls and brush the insides with butter. Toast at 375°F for 8 min until crispy.
Make creamy broccoli cheddar soup
  1. Sauté the chopped onion in butter over medium heat until softened. Stir in the garlic and cook 30-60 seconds until fragrant.
  2. Make a roux by sprinkling in the flour and stirring constantly for 1-2 min until lightly golden. Season with smoked paprika, salt, and pepper.
  3. Pour in chicken broth slowly while stirring, then add the chopped broccoli florets. Simmer over medium heat until the broccoli is tender, about 10-12 min.
  4. Reduce heat to low and stir in the heavy cream, then the whole milk. Simmer gently 3-4 min, just until hot and slightly thickened.
  5. Stir in 2 cups sharp cheddar until melted and the soup is smooth and creamy. Taste and adjust with more salt and pepper if needed.
Assemble and broil
  1. Ladle the hot soup into the toasted bread bowls. Add a layer of reserved cheddar over the top of each bowl.
  2. Broil at high heat for 2–3 min until the cheese is bubbly and golden. Top with extra broccoli florets and chives, then serve immediately.

Notes

Pro tip: toast the inside of the bread bowl well so it stays a crispy barrier between soup and bread. Keep leftover soup in a sealed container in the fridge up to 3 days; rewarm gently on the stovetop. Freezing is not recommended because dairy can separate. For a lighter version, use half-and-half instead of heavy cream while keeping the cheddar the same for flavor and melt.