Broccoli-Cheddar Soup Bread Bowl

Broccoli cheddar soup is definitely one of my favorite go-to soups. It is relatively easy and quick to make, and I almost always have frozen broccoli on hand. I’ve tried several ways, adding and taking out ingredients as I had them available, but this batch was the best by far. It was thick, smooth, and creamy, with a perfect balance of flavors. I had some large bread rolls, so I hollowed them out to use as bread bowls, and it was a perfect meal. Try it yourself!
  • 2 cups chicken stock (veggie stock for veg/vegan)
  • 1 cup milk (plant milk for veg/vegan)
  • 1 cup frozen broccoli florets
  • 1/2 cup sour cream or plain yogurt
  • 1/2 cup shredded sharp cheddar
  • 3-4 tbsp butter/margerine
  • Salt & black pepper

Step 1: In a sauce pot, bring butter, chicken stock, and milk to a simmer. Cook the broccoli for 5-10 minutes in a pan or microwave, until heated through and soft.

Step 2: In a blender, combine the soup, spices, cheese, and sour cream. [You can use an immersion blender if you’re fancy enough to have one]. Reserve 1 cup if you want broccoli chunks in the finished soup. Blend until smooth and return to the pot. Heat through, about 5 minutes.

Step 3: Hollow out a large round bread roll by cutting at an angle with a sharp knife all along the edges. Pull the middle out, and fill with hot soup. Sprinkle a little cheddar on top, and enjoy!

This soup was so good I had to have two bowls. Luckily the bread roll was big enough that I had plenty left for dipping. If you’d like to make this vegetarian soup vegan, just use a plant milk and omit the cheese, or maybe use some vegan cheese product instead.

What’s your favorite soup to eat in a bread bowl?


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