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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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish, Soup
Cuisine: American
Servings: 4
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

Calories: 567kcal | Carbohydrates: 38g | Protein: 26g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 109mg | Sodium: 522mg | Potassium: 1296mg | Fiber: 8g | Sugar: 15g | Vitamin A: 3081IU | Vitamin C: 273mg | Calcium: 667mg | Iron: 3mg