Broccoli Cheese Soup in a Bread Bowl

Two bread bowls filled with creamy broccoli cheese soup, served with side bowls of fresh broccoli florets and spoons.

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Broccoli Cheese Soup in a Bread Bowl

Creamy broccoli cheese soup made from scratch with sharp cheddar, whole milk, and a splash of half-and-half. Blend it smooth or leave it chunky, then serve in a bread bowl.

Prep Time10

Cook Time20

Total Time30

Course: Main Dish, Soup

Cuisine: American

Servings:

Calories: 567kcal

Author: Catherine McCord

Ingredients

4 tablespoons unsalted butter, softened
1 small onion, diced
4 tablespoons all purpose flour
2 cups whole milk
1 cup half and half
kosher salt and freshly ground black pepper, to taste
1/4 teaspoon ground nutmeg
2 heads broccoli, cut into florets
1/4 cup chicken broth
1 1/2 cups grated sharp cheddar cheese
4 bread loaves, for bowls (from a bakery or Trader Joe's)

Instructions

In a large pot over medium heat, melt the butter. Add the onion and cook 3 to 4 minutes, until soft.
Sprinkle the flour over the onion and whisk to combine. Cook the onion-flour mixture 2 to 3 minutes.
Add the milk and half-and-half, whisking constantly until smooth.
Sprinkle in the salt, pepper, and nutmeg.
Stir in the broccoli florets. Cover, reduce the heat to low, and simmer until the broccoli is tender and soup is thickened, about 12 minutes.
Blend to your liking with an immersion blender, anywhere from a few pulses to completely smooth. (Blend before adding the cheese.)
Stir in the chicken broth and check the consistency. The soup should be thick; if it seems too thick, add a splash more broth.
Add the cheese and stir until melted. Serve in bread bowls.

Video

Notes

To serve in bread bowls: Use small, round crusty loaves (a boule or sourdough works well, from bakeries or Trader Joe's). Slice off the top, pull out the center leaving about a 1-inch wall, and ladle in the hot soup. Save the torn-out bread for dipping. No bread bowls? Regular bowls work just as well.
Grate your own cheese from a block. Pre-shredded cheese has anti-caking starch that keeps it from melting smoothly.
Reheating: Warm gently over low heat, stirring often, and don't let it boil. High heat can make the cheese break and turn grainy. Add a splash of milk or broth to loosen it.
Make it vegetarian: use vegetable broth in place of the chicken broth.

Nutrition