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Broccoli Cheddar Soup with a Crusty Bread Bowl
A 60-minute American dinner for 4 — 920 calories per serving.
per serving, estimated
A rich, velvety broccoli cheddar soup loaded with sharp cheddar and tender broccoli, served inside a warm, crusty sourdough bread bowl.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 4 sourdough boules (tops cut off and interior hollowed out to form bowls)
- 4 tablespoons unsalted butter
- 1 yellow onion (finely diced)
- 3 cloves garlic (minced)
- ¼ cup All-purpose flour
- 2 cups Whole milk
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 4 cups broccoli florets (cut into small bite-sized pieces, about 12 oz)
- 1 carrot (peeled and grated)
- 12 ounces sharp cheddar cheese (freshly grated)
- 1 teaspoon dijon mustard
- ½ teaspoon worcestershire sauce
- ¼ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 tablespoon olive oil (for brushing bread bowl interiors)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Finely dice the yellow onion and mince the 3 garlic cloves. 5 min
- Peel and grate the carrot, then cut the broccoli florets into small bite-sized pieces (about 12 oz total). 6 min
- Grate 12 oz sharp cheddar cheese on the large holes of a box grater and set aside at room temperature. 6 min
- Slice the tops off all 4 sourdough boules and hollow out the interiors, leaving a ¾-inch shell; brush the inside of each bowl with olive oil. 8 min
- Preheat the oven to 375°F. 10 min
- Timing-sensitive step. Melt 4 tablespoons unsalted butter in a large Dutch oven or heavy pot over medium heat, then add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent. 6 min
- Timing-sensitive step. Add the minced garlic and cook, stirring constantly, for 1 minute until fragrant.
- Timing-sensitive step. Sprinkle in ¼ cup all-purpose flour and stir continuously for 2 minutes to cook out the raw flour taste and form a roux. 2 min
- Timing-sensitive step. Gradually whisk in 2 cups whole milk, then 2 cups low-sodium chicken broth, and ½ cup heavy cream, whisking until smooth with no lumps. 3 min
- Add the broccoli florets and grated carrot; bring to a gentle simmer over medium heat and cook uncovered for 15 minutes until the broccoli is very tender — while the soup simmers, place the oiled bread bowls on a baking sheet and toast in the oven for 10 minutes. 15 min
- Reduce heat to low; stir in 1 teaspoon Dijon mustard, ½ teaspoon Worcestershire sauce, ¼ teaspoon smoked paprika, ⅛ teaspoon cayenne pepper, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 2 min
- Timing-sensitive step. Add the grated cheddar in three or four handfuls, stirring after each addition until fully melted and the soup is smooth — do not let the soup boil once the cheese is added. 4 min
- Ladle the hot soup into the toasted sourdough bread bowls and serve immediately. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.