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Broccoli Cheddar Bread Bowls

Broccoli cheddar bread bowls with a silky blended broccoli-cheddar soup poured into hollow bread loaves. Sharp cheddar melts into the broth for a cozy, cheesy texture that pools inside the crusty shell.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Bread bowls
  • 4 round bread loaves, hollowed Use round loaves and hollow out a wide center cavity to hold soup.
Soup
  • 4 cup broccoli florets Cut into bite-size florets so they blend smooth after simmering.
  • 2 cup sharp cheddar, shredded Shred for faster melting and a smoother, thicker broth.
  • 1 cup heavy cream For richness and a velvety finish after blending.
  • 2 cup chicken broth Use warm or room-temperature for more even simmering.
  • 1 onion, diced Dice small for quicker softening before simmering.

Equipment

  • 1 Dutch oven
  • 1 stand mixer

Method
 

Hollow the bread loaves
  1. Hollow out the center of each bread loaf to form a bowl, keeping the walls thick enough to hold soup without collapsing.
  2. Set the bread bowls aside so the cavities are ready for filling right after the soup thickens.
Cook the broccoli-cheddar base
  1. Sauté onion in a Dutch oven until soft, then add chicken broth and broccoli florets.
  2. Simmer the mixture at 205°F for 10 min, until the broccoli is tender.
Blend and melt
  1. Blend until smooth, then return the blended soup to the Dutch oven.
  2. Whisk in heavy cream and shredded cheddar at 180°F for 2-3 min, until melted and glossy.
Serve
  1. Ladle soup into the bread bowls and serve immediately so the crust stays intact while the interior soaks with cheesy broth.

Notes

Pro tip: shred the cheddar and keep the soup just below a gentle simmer when adding dairy—this helps the cheese melt smoothly without graininess. Store leftover soup (without bread) in the refrigerator up to 3 days; freeze up to 2 months, then reheat gently. For a lighter version, swap heavy cream for evaporated milk for a similar creamy texture.