Creamy Broccoli Cheddar Soup

There's something about the smell of melting cheddar that pulls me back to a Tuesday afternoon when I wanted nothing more than to sink into a bowl of pure comfort. I'd been craving that specific combination of creamy and sharp, with broccoli soft enough to practically dissolve on your tongue, and somehow the idea of eating it straight from a bread bowl felt like the obvious solution. My kitchen filled with steam, my hands got sticky with cheese, and by the time I hollowed out that first crusty loaf, I knew I'd stumbled onto something worth making again.

I made this for my sister during a surprise visit and watched her eyes light up when she realized the bread bowl wasn't just decorative. She broke through the warm crust to get at the soup, and somehow that simple moment—the slight crunch, the cream spilling just a little—felt more meaningful than any fancy plated dinner. That's when I understood this dish works because it's tactile and forgiving and genuinely made for sharing.

Ingredients

• Unsalted butter and olive oil: The two together give the base a richer flavor than either alone, and the mix helps everything cook evenly without browning too fast.
• Yellow onion, garlic, carrot, and celery: These aren't just filler—they're the flavor foundation, and chopping them small means they almost disappear into the creaminess instead of getting in the way.
• Broccoli florets: Chop them smaller than you think you need to; they soften faster and blend better if you want texture without chunks.
• All-purpose flour: This creates the roux that thickens everything without needing cream or cornstarch, giving you control over the final texture.
• Vegetable broth: Use the good stuff if you have it—the soup only has a handful of ingredients, so each one matters.
• Whole milk and heavy cream: The ratio matters; too much cream gets heavy, too little and it tastes thin. This balance hits the sweet spot.
• Sharp cheddar cheese: Freshly grate it yourself if you can; pre-shredded has additives that make it grainy when it melts, and you'll taste the difference.
• Ground nutmeg: Just a whisper—it shouldn't taste nutmeggy, only round out the flavor in a way people won't be able to name.
• Small round bread loaves: Sourdough and boule hold up better than soft bread; they won't disintegrate the moment you pour hot soup into them.

Instructions

Scoop out your bread bowls:

Slice the tops off cleanly and hollow out the insides with your hands or a spoon, leaving thick walls so the bread stays sturdy under the weight of hot soup. Don't throw away those tops and insides; tear them into pieces for dunking later.

Build your flavor base:

Melt butter with olive oil over medium heat, then add chopped onion and let it go translucent and soft, about 3 to 4 minutes. You'll smell when it's ready—sweet and mellow, not sharp anymore.

Add your aromatics:

Stir in minced garlic, diced carrot, and diced celery, cooking for 2 more minutes until everything's fragrant and the carrot just starts to soften. This is when your kitchen smells like home cooking.

Soften the broccoli:

Toss in the chopped broccoli florets and let them cook for 3 minutes—they'll go from bright green and firm to slightly darker and tender. Don't skip this step; raw broccoli will make the final texture grainy.

Make your roux:

Sprinkle flour over everything and stir constantly for 1 to 2 minutes, coating all the vegetables. The mixture will look dry at first, then slightly pasty; this is the roux cooking out, which prevents lumps later.

Add the liquid slowly:

Gradually whisk in vegetable broth, then whole milk and heavy cream, stirring as you go so nothing seizes up or separates. The soup will go from thick to creamy to silky as the liquid incorporates.

Simmer gently:

Bring the soup to a gentle simmer and let it cook for 15 to 20 minutes, stirring occasionally, until the broccoli is completely tender. The vegetables will soften, the flavors will meld, and you'll start to feel ready to finish.

Blend to your liking:

Use an immersion blender to partially purée the soup—a few pulses leaves some texture, while more blending makes it velvety smooth. There's no right answer here; blend until it feels right to you.

Finish with cheese:

Reduce heat to low and stir in freshly grated cheddar and a pinch of ground nutmeg until the cheese melts completely and the soup goes silky. Taste, then season with salt and pepper until it tastes like the best version of itself.

Fill and serve:

Ladle the hot soup directly into your bread bowls and serve immediately while everything is warm and the bread is still sturdy enough to hold its shape.

Save

There was one evening when my partner came home exhausted from work, and I had this soup waiting in those bread bowls, still steaming. He sat down without even taking off his coat, broke into that crusty shell, and didn't say a word for five minutes except to ask for more. Food doesn't always need to be complicated to matter.

Making It Your Own

The base of this soup is flexible enough to bend toward your preferences without breaking. I've added a tiny pinch of cayenne when I wanted heat, a teaspoon of Dijon mustard when I wanted brightness, even fresh thyme leaves if I had them on hand. Once you understand the technique—the roux, the layering of flavors, the timing—you can play with what goes into it and trust the structure will hold.

When You Need a Lighter Version

Some days I want the full richness, other days I swap out the heavy cream for half-and-half and the soup still tastes generous. The cheese carries enough weight that you don't lose that creamy, satisfying feeling even when you're using less cream. It's one of those recipes where cutting back doesn't mean cutting corners.

Storage and Reheating

The soup keeps in the fridge for 3 or 4 days in an airtight container, and it reheats gently on the stove over low heat while you stir in a splash of milk or broth to loosen it back to silky. Make the soup ahead if you want; just save the bread bowls for the moment you're ready to serve so they stay firm and don't absorb moisture.

• Reheat gently on low heat, never a hard boil, or the cream can separate.
• Make extra soup if you're feeding a crowd; everyone wants seconds, and you'll be glad you did.
• Toast the bread bowl lids under the broiler for 30 seconds if they've gotten soft, and they'll crisp right back up.

Save

There's a reason this soup made its way into my regular rotation—it asks for simple ingredients and simple technique, but delivers something that feels like you've spent hours on it. Make it when you need comfort, or when you want to give someone comfort, and watch how a bowl you can eat becomes the whole point.

Common Questions

→ What type of cheese is used?

Sharp cheddar cheese is freshly grated and melted into the creamy broth for a rich flavor.

→ How is the soup thickened?

A roux made from butter, olive oil, and all-purpose flour helps thicken the vegetable and dairy base.

→ Can the bread bowl be substituted?

Yes, any small round crusty bread loaf like sourdough or boule works well to hold the creamy mixture.

→ Is the soup puréed completely?

It’s partially puréed to maintain some texture, but can be blended fully based on preference.

→ Are there any suggested flavor variations?

Adding cayenne pepper or Dijon mustard can enhance the flavor, while half-and-half can replace heavy cream for a lighter result.