20 Yum Broccoli Cheddar Soup Recipes

You know that moment when you’re craving something creamy, cheesy, and deeply comforting—but you also want to feel like you’re eating something with actual vegetables? The kind of soup that feels indulgent but somehow still counts as dinner?

I’ve been there more times than I can count. Broccoli cheddar soup is that perfect balance—it’s rich and satisfying, but the broccoli makes it feel almost virtuous. Whether you’re recreating that Panera favorite at home or trying something new, this soup hits all the right notes.

The best part? These 20 recipes range from classic stovetop versions to creative twists like roasted broccoli, loaded baked potato style, and even slow cooker adaptations. Grab your sharp cheddar and let’s make some soup.

1. Classic Creamy Broccoli Cheddar Soup

This is the one you’re thinking of—thick, creamy, and packed with sharp cheddar flavor. A classic roux creates the base, and the broccoli cooks until just tender. It’s pure comfort in a bowl .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4-6

Ingredients:

1. 4 tablespoons unsalted butter
2. 1 medium yellow onion, finely chopped
3. 2 cloves garlic, minced
4. ¼ cup all-purpose flour
5. 4 cups chicken or vegetable broth
6. 2 cups whole milk
7. 1 cup heavy cream
8. 4 cups broccoli florets, finely chopped
9. 2 cups sharp cheddar cheese, shredded
10. 1 teaspoon salt
11. ½ teaspoon black pepper
12. 1 pinch nutmeg (optional)

Recipe Steps:

1. In a large pot, melt butter over medium heat. Add onion and garlic; sauté about 5 minutes until softened.
2. Sprinkle in flour and whisk for 2 minutes to form a roux.
3. Gradually whisk in broth, milk, and cream until smooth.
4. Increase heat to medium-high and bring to a gentle simmer.
5. Stir in broccoli, salt, pepper, and nutmeg. Simmer 15–20 minutes until broccoli is tender.
6. Remove from heat. Stir in cheddar gradually, mixing until melted and smooth.
7. Taste and adjust seasoning. Serve hot.

2. America’s Test Kitchen Broccoli-Cheddar Soup

This version from the test kitchen uses an ingenious method—the broccoli stems are cooked first to create a flavorful base, then the florets are added at the end to keep their bright color and fresh flavor. No flour needed .

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 3 tablespoons unsalted butter
2. 1 large onion, chopped
3. 2 garlic cloves, chopped
4. 1½ pounds broccoli, stems peeled and sliced into ½-inch pieces, florets chopped
5. 4 cups low-sodium chicken broth
6. 1 cup heavy cream
7. ¼ teaspoon ground nutmeg
8. 3 cups shredded mild cheddar cheese
9. Salt and cayenne pepper to taste

Recipe Steps:

1. Melt butter in large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic and cook until fragrant, about 1 minute.
3. Add broccoli stems and cook until bright green and just beginning to soften, about 5 minutes.
4. Stir in broth, increase heat, and simmer until stems are tender, about 5 minutes.
5. Add florets, cream, and nutmeg. Simmer until florets are tender, about 5 minutes.
6. Puree soup in batches in blender until smooth. Return to pot and bring to simmer.
7. Stir in cheddar until melted. Season with salt and cayenne.

3. Quick 30-Minute Broccoli Cheddar Soup

When you need dinner fast, this streamlined version comes together in just half an hour. It’s inspired by the Panera classic but made in your own kitchen .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1 tablespoon butter (for sautéing)
2. ¼ cup unsalted butter
3. 1 small yellow onion, finely chopped
4. ¼ cup all-purpose flour
5. 2 cups chicken broth
6. 2 cups half and half
7. 3 cups fresh broccoli, roughly chopped
8. 1 cup carrots, peeled and chopped
9. ½ teaspoon kosher salt
10. ¼ teaspoon paprika
11. ¼ teaspoon garlic powder
12. ½ teaspoon dry mustard
13. ¼ teaspoon black pepper
14. 2 cups shredded sharp cheddar cheese

Recipe Steps:

1. Heat 1 tablespoon butter in a large Dutch oven over medium heat. Add onion and sauté until soft, about 2–3 minutes.
2. Add remaining ¼ cup butter and melt. Whisk in flour and cook for 1 minute, stirring frequently.
3. Slowly whisk in chicken broth, then half and half. Simmer for 1–2 minutes.
4. Add broccoli, carrots, salt, paprika, garlic powder, mustard, and pepper. Simmer for 10–15 minutes until veggies are tender.
5. Blend soup to desired consistency using an immersion blender (optional).
6. Off heat, gradually stir in cheddar until fully melted. Serve hot.

4. Rustic Chunky Broccoli Cheddar Soup

Some people want their broccoli cheddar soup with actual chunks of vegetables. This rustic version skips the blender entirely, leaving the broccoli and carrots intact for a hearty, textured bowl .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 2 tablespoons butter
2. 1 medium onion, finely chopped
3. 2 cloves garlic, minced
4. 2 cups broccoli florets, chopped into small pieces
5. 1 medium carrot, shredded
6. 2 tablespoons all-purpose flour
7. 2 cups vegetable or chicken broth
8. 2 cups whole milk
9. 2 cups sharp cheddar cheese, shredded
10. ½ teaspoon mustard powder
11. Salt and black pepper to taste

Recipe Steps:

1. In a large soup pot, melt butter over medium heat. Add onion and cook for 3–4 minutes until softened.
2. Stir in garlic and cook for 30 seconds until fragrant.
3. Sprinkle in flour and stir constantly for 1–2 minutes.
4. Slowly whisk in broth, then milk. Bring to a gentle simmer.
5. Stir in broccoli and carrot. Reduce heat and cook for 15–20 minutes until tender.
6. Remove from heat and stir in cheddar until melted and smooth.
7. Season with mustard powder, salt, and pepper. Serve chunky.

5. Extra Sharp Cheddar and Parmesan Broccoli Soup

This version doubles down on cheese with both extra-sharp cheddar and nutty Parmesan. A touch of nutmeg and mustard powder enhances the cheesy flavor .

Recipe Metadata:

Time to Make: 50 minutes

Servings: 6

Ingredients:

1. 4 tablespoons salted butter
2. 1 cup chopped yellow onion
3. 1 large carrot, grated
4. 4 cloves garlic, minced
5. ¼ cup all-purpose flour
6. 1 teaspoon sea salt
7. 1 teaspoon mustard powder
8. ¼ teaspoon ground nutmeg
9. Freshly cracked black pepper
10. 2 cups whole milk
11. 2 cups chicken or vegetable stock
12. 4 cups chopped broccoli
13. ½ cup freshly grated Parmesan cheese
14. 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)
15. Croutons for garnish

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add onion and carrot, cook until softened, about 5 minutes. Add garlic and cook 1–2 minutes.
2. Sprinkle in flour, salt, mustard powder, and nutmeg. Cook while whisking for 1–2 minutes.
3. Slowly whisk in milk and cook until thickened, about 5 minutes. Remove from heat.
4. Stir in stock. Use immersion blender to blend until smooth.
5. Stir in broccoli. Return to medium-low heat and simmer until broccoli is tender, about 20 minutes.
6. Stir in Parmesan and half the cheddar until melted. Add remaining cheddar and stir until creamy.
7. Serve with croutons.

6. Potato-Broccoli Cheddar Soup

Potatoes add natural thickness and heartiness to this version. They break down slightly as they cook, creating an even creamier texture without extra cream .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 1 tablespoon oil
2. 1 yellow onion, chopped
3. 2 cloves garlic, minced
4. 1 head broccoli, chopped
5. 1 large carrot, grated
6. 1 yellow potato, diced small
7. 4 cups water
8. 1 vegetable broth cube
9. ¼ cup heavy cream
10. 1½ cups shredded cheddar cheese
11. Salt and pepper to taste
12. Ciabatta bread for croutons

Recipe Steps:

1. Preheat oven to 400°F. Cut bread into cubes, toss with oil, and bake 8–10 minutes for croutons.
2. Heat oil in a large pot over medium-high heat. Cook onion and garlic for 3 minutes.
3. Add broccoli, carrot, and potato. Cook 2–3 minutes. Season with salt and pepper.
4. Add broth cube and water. Bring to a boil, then reduce heat and cook 10–12 minutes until potatoes are tender.
5. Add cream and cheddar. Stir and cook 2 minutes.
6. Serve with homemade croutons.

7. Restaurant-Style Broccoli Cheddar Soup

This recipe delivers that smooth, velvety texture you expect from a restaurant. The secret is whole milk and heavy cream working together, plus a generous amount of sharp cheddar .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4-6

Ingredients:

1. 60 g (4 tablespoons) unsalted butter
2. 1 medium yellow onion, finely chopped
3. 2 cloves garlic, minced
4. 30 g (¼ cup) all-purpose flour
5. 960 ml (4 cups) chicken or vegetable broth
6. 480 ml (2 cups) whole milk
7. 240 ml (1 cup) heavy cream
8. 400 g (4 cups) broccoli florets, finely chopped
9. 200 g (2 cups) sharp cheddar cheese, shredded
10. 1 teaspoon salt
11. ½ teaspoon ground black pepper
12. 1 pinch nutmeg

Recipe Steps:

1. In a large pot, melt butter over medium heat. Add onion and garlic; sauté about 5 minutes.
2. Sprinkle in flour and whisk for 2 minutes.
3. Gradually whisk in broth, milk, and cream until smooth.
4. Bring to a gentle simmer. Stir in broccoli, salt, pepper, and nutmeg.
5. Simmer 15–20 minutes until broccoli is tender.
6. For smoother soup, use immersion blender to blend partially.
7. Remove from heat. Stir in cheddar gradually until melted.
8. Taste and adjust seasoning. Serve hot.

8. Celery and Dijon Broccoli Cheddar Soup

Celery adds freshness and a subtle crunch to this version, while Dijon mustard enhances the cheesy flavor. It’s a small twist that makes a big difference .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 6

1. 4 tablespoons unsalted butter
2. 1 cup diced yellow onion
3. ½ cup diced celery
4. 2 teaspoons minced garlic
5. ¼ cup all-purpose flour
6. 2 cups whole milk
7. 2 cups chicken or vegetable stock
8. 3½ cups broccoli florets
9. 1 teaspoon Dijon mustard
10. 3 cups freshly shredded cheddar cheese
11. Homemade croutons for serving
12. Salt and pepper to taste

Recipe Steps:

1. Add butter to a large pot over medium heat. Once melted, add onion, celery, and garlic with a pinch of salt.
2. Cook, stirring, until vegetables are tender, about 5 minutes.
3. Stir in flour and continue cooking for 2 minutes.
4. Stir in milk, then stock, broccoli, and mustard.
5. Simmer until broccoli is tender, about 10 minutes.
6. Stir in half the cheese until melted, then add remaining cheese and stir until smooth.
7. Season with salt and pepper. Serve garnished with croutons.

9. Roasted Broccoli and Cheddar Soup

Roasting the broccoli first adds depth and a slight caramelized sweetness that takes this soup to another level. The roasted garlic squeezed in at the end is pure magic .

Recipe Metadata:

Time to Make: 45 minutes

Servings: 4

Ingredients:

1. 1 tablespoon extra virgin olive oil
2. 2 cloves garlic, left in skins
3. 1 small head broccoli, cut into florets
4. 1 large potato, peeled and diced
5. 1 liter chicken or vegetable stock
6. 400 ml water
7. 1 large handful baby spinach
8. 150 g creme fraiche
9. 100 g cheddar, freshly grated
10. Chili flakes for garnish
11. Salt and pepper to taste

Recipe Steps:

1. Preheat oven to 180°C (350°F). Arrange broccoli and garlic on a baking sheet. Drizzle with olive oil and season with salt.
2. Roast for 20–25 minutes until broccoli is tender.
3. Transfer roasted broccoli to a pot. Squeeze garlic from skins and add.
4. Add potato, stock, and water. Bring to a boil and cook 10–15 minutes until potatoes are tender.
5. Add spinach and turn off heat. Let spinach wilt for a few minutes.
6. Use immersion blender to blend until smooth.
7. Add cheese and creme fraiche, blend again until silky.
8. Serve with dollop of creme fraiche, extra cheese, and chili flakes.

10. Viral TikTok Broccoli Cheddar Soup

This recipe went viral on TikTok for good reason—it’s simple, indulgent, and delivers restaurant-quality results. The original creator uses generous seasonings and serves it with garlic bread .

Recipe Metadata:

Time to Make: 30 minutes

Servings: 4

Ingredients:

1. 1 white onion, chopped
2. 6 cloves garlic, crushed
3. Olive oil
4. 3 tablespoons butter
5. 1 teaspoon each: salt, pepper, garlic granules, onion granules
6. ¼ cup flour
7. 4 cups chicken broth
8. ½ cup semi-skimmed milk
9. ½ cup single cream
10. 2 cups grated cheddar cheese
11. 1 head broccoli, roughly chopped
12. 3 carrots, grated

Recipe Steps:

1. In a large pot, heat olive oil and butter over medium heat. Add onions and cook until softened.
2. Season with salt, pepper, garlic granules, and onion granules. Stir in garlic.
3. Add flour and stir to coat. Cook for 30 seconds.
4. Gradually add chicken broth, stirring constantly. Cover and simmer for 15 minutes.
5. Add milk and cream, then slowly add grated cheese, stirring until melted.
6. Add chopped broccoli and grated carrots. Cover and cook 10 minutes until broccoli is tender.
7. Serve with garlic bread and extra cheese on top.

11. Loaded Baked Potato Broccoli Cheddar Soup

This mashup combines two comfort food favorites. Crispy bacon, tender potato, and broccoli all come together in a creamy cheddar base .

Recipe Metadata:

Time to Make: 45 minutes

Servings: 6

Ingredients:

1. 4 tablespoons butter
2. 1 onion, diced
3. 2 cloves garlic, minced
4. ¼ cup flour
5. 4 cups chicken broth
6. 2 cups milk
7. 1 cup half-and-half
8. 1 large russet potato, diced
9. 3 cups broccoli florets
10. 2 cups sharp cheddar, shredded
11. ½ cup sour cream
12. 6 slices bacon, cooked and crumbled
13. Salt and pepper to taste
14. Green onions for garnish

Recipe Steps:

1. In a large pot, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Whisk in flour and cook for 2 minutes.
3. Gradually whisk in broth, milk, and half-and-half. Bring to a simmer.
4. Add potato and simmer for 10 minutes. Add broccoli and cook 10–15 minutes until vegetables are tender.
5. Remove from heat. Stir in cheddar until melted.
6. Stir in sour cream and half the bacon. Season with salt and pepper.
7. Serve topped with remaining bacon and green onions.

12. Cauliflower and Broccoli Cheddar Soup

Half cauliflower, half broccoli creates a milder, equally delicious soup. The cauliflower adds extra creaminess when blended .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 4 tablespoons butter
2. 1 onion, diced
3. 2 cloves garlic, minced
4. ¼ cup all-purpose flour
5. 4 cups vegetable broth
6. 2 cups whole milk
7. 2 cups broccoli florets
8. 2 cups cauliflower florets
9. 2 cups sharp cheddar cheese, shredded
10. ½ teaspoon mustard powder
11. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Whisk in flour and cook for 2 minutes.
3. Gradually whisk in broth and milk. Bring to a simmer.
4. Add broccoli and cauliflower. Simmer 15–20 minutes until tender.
5. Using an immersion blender, blend until desired consistency (smooth or chunky).
6. Remove from heat. Stir in cheddar and mustard powder until melted.
7. Season with salt and pepper. Serve hot.

13. Spicy Broccoli Cheddar Soup with Jalapeño

A little heat wakes up this classic soup. Fresh jalapeño adds warmth, while cayenne and hot sauce give it an extra kick .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 4 tablespoons butter
2. 1 onion, diced
3. 2 jalapeños, seeded and minced
4. 3 cloves garlic, minced
5. ¼ cup all-purpose flour
6. 4 cups chicken broth
7. 2 cups whole milk
8. 4 cups broccoli florets
9. 2 cups sharp cheddar, shredded
10. ½ teaspoon cayenne pepper
11. Hot sauce to taste
12. Salt and pepper to taste
13. Sliced jalapeños for garnish

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add onion and jalapeños. Cook until soft, about 5 minutes.
2. Add garlic and cook 1 minute.
3. Whisk in flour and cook for 2 minutes.
4. Gradually whisk in broth and milk. Bring to a simmer.
5. Add broccoli and cayenne. Simmer 15–20 minutes until broccoli is tender.
6. Remove from heat. Stir in cheddar until melted.
7. Add hot sauce to taste. Season with salt and pepper.
8. Garnish with sliced jalapeños and serve.

14. Chicken Broccoli Cheddar Soup

Adding chicken turns this soup into a complete meal. Use rotisserie chicken for an easy protein boost that makes it hearty enough for dinner .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 6

Ingredients:

1. 4 tablespoons butter
2. 1 onion, diced
3. 2 cloves garlic, minced
4. ¼ cup all-purpose flour
5. 4 cups chicken broth
6. 2 cups whole milk
7. 4 cups broccoli florets
8. 2 cups cooked chicken, shredded
9. 2 cups sharp cheddar cheese, shredded
10. 1 teaspoon thyme
11. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Whisk in flour and cook for 2 minutes.
3. Gradually whisk in broth and milk. Bring to a simmer.
4. Add broccoli and thyme. Simmer 15 minutes until broccoli is tender.
5. Stir in shredded chicken and heat through for 3 minutes.
6. Remove from heat. Stir in cheddar until melted.
7. Season with salt and pepper. Serve hot.

15. Broccoli Cheddar Noodle Soup

This version adds egg noodles for extra heartiness. It’s like chicken noodle soup’s cheesy cousin, and it’s incredibly satisfying .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 4 tablespoons butter
2. 1 onion, diced
3. 2 carrots, diced
4. 2 celery stalks, diced
5. 2 cloves garlic, minced
6. ¼ cup all-purpose flour
7. 6 cups chicken broth
8. 4 cups broccoli florets
9. 4 ounces egg noodles
10. 2 cups sharp cheddar cheese, shredded
11. 1 cup milk or cream
12. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes.
2. Add garlic and cook 1 minute. Whisk in flour and cook for 2 minutes.
3. Gradually whisk in broth. Bring to a simmer.
4. Add broccoli and noodles. Cook 10–12 minutes until noodles are tender.
5. Remove from heat. Stir in cheese and milk until smooth.
6. Season with salt and pepper. Serve hot.

16. Slow Cooker Broccoli Cheddar Soup

Let your crockpot do the work with this hands-off version. A hybrid method with stovetop roux ensures the best texture .

Recipe Metadata:

Time to Make: 4 hours 20 minutes (including stovetop time)

Servings: 6

Ingredients:

1. 4 tablespoons butter
2. 1 onion, diced
3. 2 cloves garlic, minced
4. ¼ cup all-purpose flour
5. 4 cups chicken broth
6. 1 cup milk
7. 1 cup half-and-half
8. 4 cups broccoli florets
9. 1 carrot, shredded
10. 2 cups sharp cheddar cheese, shredded
11. Salt and pepper to taste

Recipe Steps:

1. In a skillet over medium heat, melt butter. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Whisk in flour and cook for 2 minutes to make a roux.
3. Gradually whisk in 1 cup of broth until smooth. Transfer mixture to slow cooker.
4. Add remaining broth, milk, half-and-half, broccoli, and carrot to slow cooker. Stir to combine.
5. Cover and cook on LOW for 4 hours until broccoli is tender.
6. Turn off slow cooker. Stir in cheese until melted.
7. Season with salt and pepper. Serve hot.

17. Gluten-Free Broccoli Cheddar Soup

This version uses cornstarch instead of flour, making it safe for gluten-free diets without sacrificing creaminess .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 4 tablespoons butter (or olive oil)
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 3 tablespoons cornstarch
5. 4 cups chicken or vegetable broth
6. 2 cups whole milk
7. 4 cups broccoli florets
8. 1 carrot, shredded
9. 2 cups sharp cheddar cheese, shredded
10. ½ teaspoon mustard powder
11. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
2. In a small bowl, whisk cornstarch with ¼ cup cold broth to make a slurry.
3. Add remaining broth and milk to pot. Bring to a simmer.
4. Whisk in cornstarch slurry and cook until slightly thickened, about 3–4 minutes.
5. Add broccoli and carrot. Simmer 15–20 minutes until tender.
6. Remove from heat. Stir in cheese and mustard powder until melted.
7. Season with salt and pepper. Serve hot.

18. Light Broccoli Cheddar Soup

This lighter version uses milk instead of cream and reduces the butter, but keeps plenty of sharp cheddar flavor. It’s creamy without being heavy .

Recipe Metadata:

Time to Make: 35 minutes

Servings: 4

Ingredients:

1. 1 tablespoon butter
2. 1 onion, diced
3. 2 cloves garlic, minced
4. 2 tablespoons all-purpose flour
5. 3 cups chicken or vegetable broth
6. 2 cups 2% milk
7. 4 cups broccoli florets
8. 1 carrot, shredded
9. 1½ cups sharp cheddar cheese, shredded
10. ½ teaspoon mustard powder
11. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Sprinkle in flour and stir for 2 minutes.
3. Gradually whisk in broth and milk. Bring to a simmer.
4. Add broccoli and carrot. Simmer 15–20 minutes until tender.
5. Remove from heat. Stir in cheese and mustard powder until melted.
6. Season with salt and pepper. Serve hot.

19. Broccoli Cheddar Soup with Smoked Gouda

Half sharp cheddar, half smoked gouda creates a soup with incredible depth. The smokiness elevates the whole dish .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 6

Ingredients:

1. 4 tablespoons butter
2. 1 onion, diced
3. 2 cloves garlic, minced
4. ¼ cup all-purpose flour
5. 4 cups chicken broth
6. 2 cups whole milk
7. 4 cups broccoli florets
8. 1 cup sharp cheddar, shredded
9. 1 cup smoked gouda, shredded
10. ½ teaspoon smoked paprika
11. Salt and pepper to taste

Recipe Steps:

1. Melt butter in a large pot over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute.
2. Whisk in flour and cook for 2 minutes.
3. Gradually whisk in broth and milk. Bring to a simmer.
4. Add broccoli and smoked paprika. Simmer 15–20 minutes until tender.
5. Remove from heat. Stir in cheddar and smoked gouda until melted.
6. Season with salt and pepper. Serve hot.

20. Broccoli Cheddar Soup in a Bread Bowl

This is the ultimate presentation—creamy soup served in a hollowed-out sourdough bread bowl. The bread soaks up the soup and becomes part of the meal .

Recipe Metadata:

Time to Make: 40 minutes

Servings: 4

Ingredients:

1. 1 recipe Classic Creamy Broccoli Cheddar Soup (see recipe #1)
2. 4 small sourdough bread bowls
3. 2 tablespoons butter, melted
4. ¼ cup extra shredded cheddar for topping
5. Fresh chives for garnish

Recipe Steps:

1. Prepare the broccoli cheddar soup according to recipe #1.
2. While soup simmers, preheat oven to 350°F.
3. Cut the tops off the bread bowls and hollow out the inside, leaving a ½-inch thick shell. Reserve bread pieces for dipping.
4. Brush the inside of each bread bowl with melted butter. Place on baking sheet and bake for 10 minutes until lightly toasted.
5. Ladle hot soup into toasted bread bowls.
6. Top with extra shredded cheddar and chives.
7. Serve immediately with reserved bread pieces for dipping.