Broccoli Cheddar Soup in a Bread Bowl

Broccoli Cheddar Soup

I’ve been eyeballing all the Soup in a Bread Bowl recipes on Pinterest, but I’m in easy recipe mode so I’ve been skipping them and just sticking with my normal homemade bread recipes.  Then I found premade bread bowls at the grocery store and I’m in heaven!  Eventually, I’ll work up the ambition to make up some bread bowls myself, but in the meantime I’m going to be cheating and making this Broccoli Cheddar Soup in the store-bought ones!

Broccoli Cheddar Soup

First grab everything you’re going to need and wash your produce!  My husband has a habit of trying to skip that step, so I prewash everything and then just give it a quick rinse when I need it.

Broccoli Cheddar Soup

Cut your carrots into small strips (the potato peeler works great for this) and break the broccoli into small pieces. Saute your onion, then create a roux.  Add your half and half & chicken stock, then simmer for about 20 minutes.  Add your veggies and cook for another 25 minutes.  If you like a smoother soup, an immersion blender works great. Finish by adding your cheese, nutmeg, salt and pepper!  Serve in delicious bread bowls or with your favorite homemade bread for dipping.

5.0 from 2 reviews
Broccoli Cheddar Soup
Prep time
Cook time
Total time
Broccoli Cheddar Soup
Recipe type: Soup
  • ½ chopped Onion
  • ¼ cup melted Butter
  • ¼ cup Flour
  • 2 cup Half and Half
  • 2 cup Chicken Stock
  • 2 large bunches Broccoli
  • 2 Carrots
  • ¼ tsp Nutmeg
  • 8 oz shredded Sharp Cheddar Cheese
  • Salt and Pepper to taste
  1. Cut carrots into small strips.
  2. Break apart broccoli florets into small pieces.
  3. Saute Onion in 1 tbsp of melted butter until transparent.
  4. Make a roux using remainder of melted butter and flour. Cook about 5 minutes over medium heat.
  5. Add in half and half stirring constantly.
  6. Add in chicken stock and simmer for 20 minutes.
  7. Add vegetables and cook for 25 minutes over low heat.
  8. If you want a smooth soup, at this point puree in a blender and return to heat or use immersion blender.
  9. Add cheese and nutmeg.
  10. Add salt and pepper to taste.



  1. Ohhh your soup looks wonderful! Especially in the bread bowl! YUM!!!

  2. This looks divine!  I have a version of my own that is very similar to yours!  I only make it once a season because it is so darn rich.  But oh so good!  

  3. Super delicious looking soup!!
    And I really like your presentation. I unusually bake my own bread-rolls when I want to serve it like this.

  4. I love a good soup bowl – this would be perfect for the next snow day!  Thank you for linking up with us at #WWDParty – have a wonderful weekend!

  5. Thanks for sharing this on the Weeknd Wind Down Link Up Party on my blog. I’m a vegetarian, so I think if I substituted vegetable broth, it would be perfect for me. I love this soup though, especially in a bread bowl.

  6. I just love your soup in the bread bowl it is so cozy and comforting, we would really enjoy this soup. Thanks for helping us celebrate Three Years at Full Plate Thursday and come back soon!
    Miz Helen

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