How to Make Broccoli Cheddar Soup in a Sourdough Bread Bowl
This broccoli cheddar soup in a sourdough bread bowl is cozy, creamy, and packed with flavor. A family favorite that tastes just like Panera—only better and made at home!
Is there anything cozier than a warm bowl of broccoli cheddar soup on a chilly day? Nope, unless it’s served in a crusty sourdough bread bowl that soaks up every last bite of cheesy, creamy goodness!
This broccoli cheddar soup in a sourdough bowl is a homemade spin on the beloved Panera classic. It’s rich, flavorful, and filled with real ingredients you likely already have in your kitchen.
Whether you’re serving it for a fall dinner, a Sunday lunch, or a weeknight win, it’s a go-to comfort food recipe you’ll want on repeat. With a fun bread bowl, it’s also a vegetable-heavy dish your kids will be begging to have over and over!
Why You’ll Love This Broccoli Cheddar Soup
- Ultra creamy & cheesy without feeling heavy
- Served in a sourdough bread bowl = fun for the whole family
- Full of vegetables like fresh broccoli, carrots, and onion
- Ready in under 40 minutes start to finish
- Customizable with veggie or chicken broth and your milk of choice
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Ingredients You’ll Need for Broccoli Cheddar Soup in a Bread Bowl
To make this creamy soup and the corresponding crispy bread bowl, you’ll need a few simple ingredients you should be able to find at your local grocery store:
For the Soup:
- Unsalted butter
- Onion
- Garlic cloves
- Broccoli florets
- Carrot
- Low-sodium vegetable broth (or chicken broth)
- Whole milk (or half-and-half for extra creaminess)
- Sharp cheddar cheese
- All-purpose flour
- Water
- Salt and black pepper, to taste
- Pinch of nutmeg (optional, but adds a cozy depth)
For the Bread Bowls:
- Round sourdough bread loaves
- Olive oil, for brushing the inside
How to Make Broccoli Cheddar Soup in a Sourdough Bowl
- Prep the Bread Bowls
Preheat your oven to 350°F (175°C).. Slice off the top of each bread loaf and carefully hollow out the center, leaving about a 1-inch wall. Brush the inside of the bowls with olive oil, then place on a baking sheet and bake for 10 minutes until lightly crisp. Set aside.
2. Cook the Vegetables
In a large soup pot, melt butter over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes. Stir in the garlic and cook for another minute, just until fragrant.
3. Create the Soup Base
Sprinkle in the flour and stir to coat the onions and garlic. Cook for 1-2 minutes, then gradually whisk in the broth, milk, and water to create a smooth base.
4. Simmer the Soup
Add the chopped broccoli and shredded carrot. Let simmer uncovered for 10-12 minutes, or until the vegetables are tender and the soup begins to thicken.
5. Add Cheese and Seasonings
Reduce heat to low. Gradually stir in the cheddar cheese, letting it melt completely. Add a pinch of nutmeg for a cozy finish (optional), then season with salt and pepper to taste.
6. Assemble and Serve
Ladle the hot broccoli cheddar soup into the warm bread bowls. Garnish with extra cheese or a sprinkle of fresh herbs like parsley or thyme. Serve with the bread tops on the side for dipping.
🧡 Family tip: Kids LOVE eating their bowl, and there’s zero cleanup afterward!
Expert Tips for Perfect Bread Bowl Soup
- Don’t skip toasting the bread bowl – this prevents sogginess.
- Shred your own cheese for the best melt (pre-shredded can clump).
- For a smoother soup, blend part of the mixture with an immersion blender before adding the cheese.
- Want more protein? Stir in shredded rotisserie chicken or crispy bacon bits. You can also add a little sour cream or whole-fat plain Greek yogurt.
- Make it lighter: Use 2% milk, skim milk or swap cheddar for low-fat cheese.
- Make it richer: Use heavy cream and extra sharp cheddar.
- Make it vegan: Use plant-based milk, vegan cheese, and olive oil instead of butter.
- No bread bowls? Serve with a thick slice of toasted sourdough on the side.
FAQs to help make the best Broccoli Cheddar Soup
Can I make this soup ahead of time?
Yes! The soup keeps well in the fridge for up to 3 days. Reheat gently on the stove and ladle into fresh bread bowls.
Can I freeze broccoli cheddar soup?
Yes, but freeze without the bread bowl. Let the soup cool, store in freezer-safe containers, and thaw overnight before reheating.
What if I can’t find sourdough bread bowls?
You can use round loaves from a bakery or grocery store — just carve out the center. No bread bowl? Serve in a mug with crusty bread on the side!
What to Serve With Broccoli Cheddar Soup in a Bread Bowl
This delicious broccoli cheddar soup makes a filling meal on its own, especially if you eat the bread bowl. Here area. few other ideas to serve with it:
- A simple green salad with vinaigrette
- Apple slices or grapes for a light contrast
- Roasted garlic or herb butter for extra bread dipping
- Twice Baked Potatoes
More Cozy Soups for Soup Season and Beyond
Love a cozy bowl of soup? Don’t miss these recipes, too:
- Homemade French Onion Soup – rich and deeply caramelized
- Slow Cooker Vegan Butternut Squash Soup – creamy, no cream
- San Marino Chicken Fideo Soup – light and lemony with noodles
- Mexican Meatball & Chicken Taco Soup – hearty and zesty
- 4 Ingredient Potato Soup
Homemade Broccoli Cheddar Soup in a Sourdough Bread Bowl
This broccoli cheddar soup in a sourdough bread bowl is cozy, creamy, and packed with flavor. A family favorite that tastes just like Panera—only better and made at home!
Ingredients
- 1 tbsp unsalted butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups broccoli florets, chopped (about 1 medium head)
- 1 medium carrot, shredded
- 2 cups low-sodium vegetable broth (or chicken broth)
- 1 cup whole milk (or half-and-half for creamier soup)
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup all-purpose flour
- 1 cup water
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
Bread Bowl
- 2 small round sourdough bread loaves
- 1 tbsp olive oil (for brushing the inside)
Instructions
- Preheat the oven to 350°F (175°C).
- Slice off the top of each bread loaf and carefully hollow out the center, leaving about 1 inch of bread around the sides. Brush the inside of the bread bowls with olive oil.
- Place the hollowed-out bread bowls and tops on a baking sheet, then bake in the oven for about 10 minutes to slightly crisp the inside. Remove and set aside.
- In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the garlic and cook for 1 more minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the vegetable broth, milk and water, stirring constantly to avoid lumps.
- Add the chopped broccoli and shredded carrot. Simmer for 10-12 minutes, until the broccoli is tender.
- Reduce the heat to low. Cook for 2-3 minutes until the soup starts to thicken.
- Gradually stir in the shredded cheddar cheese, allowing it to melt completely. Stir in a pinch of nutmeg (if using) for extra warmth.
- Season with salt and pepper to taste.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 741Total Fat: 38gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 83mgSodium: 1189mgCarbohydrates: 74gFiber: 9gSugar: 15gProtein: 30g
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Broccoli Cheddar Soup in a Sourdough Bowl (Panera Copycat, But Better!)
This Broccoli Cheddar Soup in a Sourdough Bowl is a hug in a bowl. It’s easy enough for busy weeknights but special enough for weekends.
Cheesy, creamy, and cozy to the last bite (especially when you get to tear off that bread bowl edge!), it’s the perfect soup for soup season and beyond.
Pin this recipe for later and add it to your fall and winter dinner rotation. 🧀🍞🥦
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