Classic Broccoli Cheddar Soup in Bread Bowls
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Few soups are as comforting as classic Broccoli Cheddar Soup, especially when served in a crusty homemade bread bowl. Creamy, cheesy, and loaded with tender broccoli and sweet carrots, this homemade version is every bit as delicious as the one you crave from your favorite café, like Panera.
If you love cozy soups like this, you might also enjoy our Irish Potato Leek Soup or this Pumpkin Turkey Chili - both reader favorites when the weather turns chilly.
Why I Love This Recipe
This is one of my favorite soups to serve in the fall and winter, especially when we gather with family or friends. The bread bowls make it feel like a restaurant treat, but it's easy enough for a weeknight dinner.
- Restaurant-quality at home - Creamy, rich, and flavorful, just like the café favorite.
- Quick & approachable - Ready in 30 minutes, perfect for weeknights.
- Simple ingredients - Pantry staples + fresh veggies.
- Versatile - Serve in bread bowls, mugs, or with crusty homemade artisan bread on the side.
If you love Panera copycat recipes, be sure and try my Panera Pumpkin Muffins or Panera Autumn Squash Soup.
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Ingredients You'll Need
Here are the key ingredients that make this creamy soup flavorful (see recipe card below for full amounts):
- Broccoli - Fresh florets chopped small so they become tender in the broth. Try our Marinated Tomatoes and Broccoli Salad if you're looking for a fresh side.
- Carrots - Shredded or thinly sliced for sweetness and color.
- Onion & garlic - Classic aromatics for depth of flavor.
- Butter & flour - Combined to make a roux that thickens the soup.
- Chicken or vegetable broth - Use homemade chicken stock if you have it for even more flavor.
- Milk, half-and-half, or heavy cream - For creaminess without being too heavy.
- Sharp cheddar cheese - Gives that signature tangy, cheesy richness.
- Bread bowls - Optional, but so fun for serving. You can also use our Quick Homemade Bread Bowls recipe.
How to Make Broccoli Cheddar Soup in Bread Bowls
- Cook the aromatics - Melt butter in a large pot, sauté onion and carrots until softened.
- Make the roux - Stir in flour and cook for 1-2 minutes to remove raw taste.
- Add liquids - Slowly whisk in broth, then milk, until smooth.
- Simmer the vegetables - Add broccoli and seasonings; simmer until tender and thickened, about 20 minutes. Remove from the heat and puree the soup.
- Add cheese - Return the soup to the soup pot and stir in shredded sharp cheddar until melted and smooth.
- Serve - Ladle into bread bowls or regular bowls and garnish with extra cheese.
(Tip: If you enjoy hearty one-pot dinners like this, you'll also love our One Pot Ground Beef Pasta.)
Variations & Substitutions
- Make it in the Instant Pot: If you love quick pressure cooker soups, see my Instant Pot Broccoli Cheddar Soup recipe.
- Add protein: Shredded chicken, diced ham, or crispy bacon make it heartier.
- Vegetarian Soup: Use vegetable broth instead of chicken.
- Gluten-free: Swap flour for a gluten-free all-purpose blend.
- Lighter: Use 2% milk instead of cream.
- Extra-cheesy: Stir in a mix of cheddar and Gruyère.
Storage & Reheating
- Refrigerator: Store in an airtight container up to 3 days.
- Freezer: This soup freezes well without the bread bowls. Cool, portion into freezer-safe containers, and freeze up to 2 months.
- Reheating: Warm gently on the stovetop, adding a splash of broth or milk if needed to loosen the texture.
(For another freezer-friendly meal, see our Healthy 20-Minute Chili.)
Serving Ideas
- As part of a soup and sandwich night.
- Hollowed-out sourdough bread bowls (warm them in the oven for a crisp crust).
- With a side salad like our Mediterranean Chopped Salad for a balanced meal.
Recipe FAQs
Yes! If fresh broccoli isn't available, you can use frozen florets. Add them directly to the simmering broth and adjust cook time (they'll soften more quickly than fresh).
Sharp cheddar is classic because it melts smoothly and adds a tangy depth of flavor. Mild cheddar can work, but the soup may taste less rich. For extra flavor, combine cheddar with Gruyère or Colby Jack.
Yes. This soup keeps well for 2-3 days in the refrigerator. Reheat gently on the stovetop and add a splash of milk or broth to restore its creamy consistency.
Graininess usually comes from overheating the cheese. Always remove the soup from direct heat before stirring in shredded cheese. Use freshly grated cheese (not pre-shredded) for the smoothest texture.
No - blending is optional. For a creamier texture, use an immersion blender to partially puree the soup before adding the cheese. If you prefer a chunkier soup with visible broccoli and carrots, simply skip blending. Both versions are delicious; it's a matter of personal preference.
Absolutely. Bread bowls are fun but optional. This soup is delicious in regular bowls with a slice of crusty bread, or alongside a fresh garden salad with Lemon Dressing.
More Soup Recipes You May Also Love
- Grandmother's Tomato Potato Soup
- 35 Winter Soup Recipes
- Crock Pot Chicken and Rice Soup
- New Year’s Day Black Eyed Peas Soup
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Broccoli Cheddar Soup in Bread Bowls Recipe
Equipment
Ingredients
- 3 tablespoons butter
- 1 small onion diced
- 1 large carrot diced
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups low-sodium chicken broth
- 1/4 teaspoon cayenne or more to taste
- 2 bay leaves
- 1 large pinch kosher salt and pepper
- 4 cups broccoli florets
- 2 cups shredded sharp cheddar cheese plus more for serving
- 2 tablespoons fresh thyme leaves plus more for serving
- small sourdough bread bowls hollowed out for serving
Instructions
- Heat the butter in a large pot over medium heat. When the oil is hot, add the onion and carrot and cook until tender and fragrant, about 7 minutes.
- Whisk in the flour and cook until golden, about 2 minutes, then gradually whisk in the milk until smooth.
- Add the broth, broccoli, bay leaves, cayenne, salt and pepper. Bring to a simmer, reduce the heat to medium-low and cook, uncovered, until thickened, about 20 minutes.
- While the soup cooks, prepare the bread bowls: Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, hollow the bread out of the middle with a fork, leaving a thick shell.
- Remove the soup from the stove and discard the bay leaves. Puree the soup in batches in a blender or use an immersion blender.
- Return the soup to the stove and set over low heat. Stir in the cheese until melted. Add the fresh thyme and cook another 2-3 minutes. If the soup is too thick, add 3/4 cup of water. Ladle the soup into bowls and garnish with addition shredded cheddar.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.