Broccoli Cheddar Soup in Toasted Bread Bowls

If you’re craving a comforting, cheesy, and hearty meal that feels like a warm hug on a chilly day, this Broccoli Cheddar Soup in Toasted Bread Bowls is precisely what you need. Imagine rich, velvety soup loaded with tender broccoli florets and sharp cheddar cheese, served right inside a crunchy, toasted bread bowl that soaks up every last drop. It’s the perfect way to enjoy a classic soup with an irresistible twist that’s both filling and fun to eat. Whether you’re serving this for a cozy family dinner or an impressive dish for guests, it’s bound to become a favorite in your recipe rotation.

Why This Broccoli Cheddar Soup in Toasted Bread Bowls Stands Out

This recipe shines because it combines simplicity, flavor, and presentation effortlessly. Unlike many broccoli cheddar soups that can be heavy or overly thick, this version strikes a perfect balance with creamy texture and fresh broccoli bites. The use of toasted bread bowls adds an interactive element, making it playful and practical. Plus, the option to add crunchy turkey bacon brings a smoky depth without overpowering the delicate cheese and broccoli flavors.

This soup is also incredibly versatile. You can customize the richness by adjusting the cheese or milk, and it reheats beautifully—making it ideal for meal prep. Plus, if you love hearty soups, be sure to check out the Creamy Potato And Leek Soup for another soul-warming option.

What’s in the Bowl

• 1 cup broccoli florets, chopped – Fresh or frozen works well to give the soup its signature green burst.
• 1 cup cheddar cheese, shredded – Choose a sharp cheddar for that bold, cheesy flavor.
• 1 medium onion, diced – Adds a subtle sweetness and depth to the base.
• 2 cloves garlic, minced – For aromatic warmth.
• 2 cups vegetable broth – The flavorful liquid base that keeps the soup light yet savory.
• 1 cup milk – Use whole milk or a preferred dairy alternative for creaminess.
• 1/4 cup all-purpose flour – Helps thicken the soup to a luscious consistency.
• 3 tablespoons butter – For sautéing and richness.
• Salt and pepper, to taste – Essential seasonings to enhance all the flavors.
• 4 large bread rolls – Thick, round rolls perfect for hollowing out and toasting into bowls.
• Turkey bacon, cooked and chopped (optional) – Adds a smoky crunch for those who want an extra layer of flavor.

Kitchen Gear Checklist

• Large saucepan or pot: For cooking the soup base and simmering the broccoli.
• Whisk: To smoothly combine the flour and milk without lumps.
• Sharp knife: To chop onions, garlic, broccoli, and prepare bread bowls.
• Cutting board: For safe and easy chopping.
• Grater: To shred the cheddar cheese fresh for optimal melting.
• Baking sheet: For toasting the bread bowls.
• Soup ladle: To serve the soup neatly into the bread bowls.

How to Prepare Broccoli Cheddar Soup in Toasted Bread Bowls

Step 1: Prep the Bread Bowls

Start by preheating your oven to 375°F (190°C). Slice off the tops of the bread rolls and carefully hollow out the centers using your fingers or a small spoon, leaving a sturdy shell about 1/2 inch thick. Place the hollowed bread bowls on a baking sheet and toast them in the oven for about 10 minutes until golden and crisp. This ensures they hold up well once filled with soup.

Step 2: Sauté the Aromatics

In your saucepan, melt the butter over medium heat. Add the diced onion and cook until translucent and fragrant, about 5 minutes. Toss in the minced garlic and sauté for another minute, stirring frequently to avoid burning.

Step 3: Create the Soup Base

Sprinkle the flour over the cooked onions and garlic, whisking continuously to form a smooth roux. Cook this for 2 minutes to eliminate the raw flour taste. Gradually pour in the vegetable broth and milk, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer until it thickens slightly.

Step 4: Add Broccoli and Simmer

Stir in the chopped broccoli florets, and season with salt and pepper to taste. Let the soup simmer for about 10-12 minutes, or until the broccoli is tender but still vibrant green.

Step 5: Melt in the Cheese

Remove the pot from heat and stir in the shredded cheddar cheese until fully melted and smooth. If using turkey bacon, stir it in now for that smoky addition. Taste and adjust seasoning if needed.

Step 6: Assemble and Serve

Ladle the steaming hot broccoli cheddar soup into the toasted bread bowls. Serve immediately for a delightful, interactive meal. The bread soaks up the soup, making every bite deliciously satisfying.

If you love cheesy comfort food, you might also enjoy the Creamy Broccoli Cheddar Rice Bake, another dish packed with cheesy broccoli goodness.

Low-Carb/Keto Alternatives

• Replace bread bowls with large roasted portobello mushrooms or hollowed-out zucchini boats for a low-carb option.
• Use almond flour or coconut flour instead of all-purpose flour to thicken the soup.
• Swap regular milk for unsweetened almond or coconut milk to reduce carbs.
• Omit the turkey bacon or replace it with sugar-free smoked sausage to keep carb counts low.

Problems & Prevention

• Soup too thin: If your soup doesn’t thicken as expected, mix a teaspoon of flour or cornstarch with cold water and stir it in, cooking until thickened.
• Cheese clumping: Add cheese off the heat and stir gently to prevent grainy texture.
• Bread bowls soggy too fast: Toast thoroughly and serve immediately to keep bowls crisp longer.
• Bitter garlic taste: Avoid burning garlic by sautéing it only briefly after onions are softened.

Cooling, Storing & Rewarming

This soup stores beautifully in airtight containers in the refrigerator for up to 3 days. Let it cool to room temperature before refrigerating. When ready to eat, reheat gently on the stove over low heat, stirring occasionally to maintain smoothness and prevent scorching. You can also microwave it in short bursts, stirring between intervals.

While bread bowls are best fresh, you can prepare and toast them in advance, then store in a sealed bag at room temperature. Fill with reheated soup just before serving for the best experience.

Your Top Questions

Can I use different types of cheese for this soup?

Absolutely! While sharp cheddar gives a classic flavor, you can mix in cheeses like Monterey Jack, Gruyère, or even mozzarella for a different twist. Just be mindful of melting qualities and flavor intensity.

What’s the best way to make this soup dairy-free?

Swap the milk for a creamy plant-based alternative such as oat or cashew milk, and replace the cheddar with a dairy-free cheese that melts well. The soup might have a slightly different flavor, but it will still be deliciously creamy.

Can I make this recipe ahead of time?

Yes! Prepare the soup up to two days in advance and refrigerate. Reheat gently before serving. Toast the bread bowls fresh or up to a day ahead for convenience.

Is it okay to use frozen broccoli?

Frozen broccoli works perfectly and can make this recipe even more convenient. Just thaw and drain excess water before adding to avoid diluting the soup.

Reader Favorites

• Creamy Potato And Leek Soup – A velvety, comforting classic that pairs beautifully with fresh bread.
• Creamy Broccoli Cheddar Rice Bake – Another cheesy broccoli delight that’s perfect for family dinners.

Wrap-Up

This Broccoli Cheddar Soup in Toasted Bread Bowls is a cozy, crowd-pleasing meal that’s easy to make but feels special. The vibrant broccoli, sharp cheddar, and buttery toasted bread create a satisfying combination that’s hard to beat. Whether you keep it simple or add optional turkey bacon for a smoky twist, it’s a recipe that will delight your taste buds and warm your soul. So grab your ingredients, fire up the stove, and get ready to enjoy one of the most comforting soups around!

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