Broccoli Cheddar Soup in Bread Bowls

Its no secret to anyone who knows me that I don’t like winter. I don’t like snow. Or cold. Or ice. Or skiing…. should I keep going? I am pretty annoying in the winter, constantly complaining and counting down the days until summer hits. However, there is one thing I like about winter: ITS SOUP SEASON!! I love soup! Especially when that soup is served in a bread bowl. Whoever created the bread bowl should be given a prize. Plus its just smart, no bowls to wash! All meals should be served in carbohydrates 😉


This soup is creamy and filling. By only using half a cup of cream and the rest milk,  it has a luscious texture without being extra calorie laden. Extra cheese on top is mandatory for me, and while you’re at it, butter your bread bowl and bake with cheese. I do this for two reasons. 1) More cheese. Duh. 2) Baking the bowl with butter and cheese creates a crust that keeps the bowl from getting soggy. I sprinkle mine with a little garlic powder too. You can thank me later!!


Homemade Bread Bowls & Broccoli Cheddar Soup


  • 2 cups + 4 Tablespoons warm water
  • 2 packages of active dry yeast (5 1/2 teaspoons)
  • 1/2 cup (1 stick) butter, melted
  • 2 Tablespoons granulated sugar
  • 3 teaspoons salt
  • 6 1/2 cups all-purpose flour 
    Broccoli Cheddar Soup
  • Broccoli Cheese Soup
  • 1 tablespoon melted butter
  • ½ medium chopped onion
  • ¼ cup melted butter
  • ¼ cup flour
  • 2 cups half-and-half cream
  • 2 cups chicken stock
  • ½ lb fresh broccoli (about 1 cup)
  • 1 cup carrot, julienned
  • 8 ounces grated sharp cheddar cheese
  • salt and pepper to taste


  • Using a stand mixer or large mixing bowl, add warm water and sprinkle in yeast.  Let dissolve for a few minutes until yeast becomes foamy.  Add melted butter, sugar and salt and mix until combined.  Gradually add flour.  Once combined, allow your mixer to knead the dough for about 5 minutes (you could do this by hand also.)  Punch dough down and form into 6 equal sized balls.  Place on a greased cookie sheet and let rise until doubled.  Preheat oven to 425 degrees and bake for 20-25 minutes, or until golden brown.  Let cool and cut off the top, remove some of the bread from the inside and fill with soup or dip.
  • Soup:
  • Directions
  • Saute the onion in 1 tablespoon melted butter and set aside. In a large pot whisk together the melted butter and flour over medium heat for about 3-4 minutes.
  • Slowly whisk in the half and half and chicken stock. Let it simmer for about 20 minutes.
  • Add the broccoli, carrots, and onions. Let them simmer on medium low for about 25 minutes until the broccoli and carrots are tender.
  • Add salt, pepper and sharp cheddar cheese. Let the cheese melt and then serve. For a smoother soup puree it in a blender or use a immersion blender. I choose to puree mine slightly, but not leave a few chunks.
  • Recipe Management Powered by Zip Recipes Plugin
    Recipe Courtsey of Six Sisters Stuff
    Soup adapted from The Recipe Critic


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