Homemade Bread Bowl with Creamy Broccoli Cheddar Soup

Warm, comforting, and oh-so-satisfying, this Homemade Bread Bowl with Creamy Broccoli Cheddar Soup recipe combines two cozy classics into one irresistible dish. Perfectly baked, golden bread bowls—crafted from scratch with fluffy, chewy interiors—become the ultimate vessel for a rich, velvety soup brimming with tender broccoli and sharp cheddar cheese. The recipe masterfully balances the art of breadmaking with a homemade roux-based soup, creating an impressive yet approachable meal for any occasion. Ideal for chilly nights or when you want to elevate your soup game, this recipe is as fun to serve as it is to eat. Plus, every bite promises the hearty texture of artisan bread paired with the luscious creaminess of a cheesy broccoli base, making it a must-try for bread and soup lovers alike.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 4 cups All-purpose flour
• 2.25 teaspoons Active dry yeast
• 1.5 cups Warm water
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 4 cups Broccoli florets
• 3 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 2 cups Chicken stock
• 2 cups Whole milk
• 2 cups Shredded sharp cheddar cheese
• 0 to taste Salt and pepper
• 0.5 teaspoon Garlic powder

Directions

Step 1

In a large mixing bowl, combine warm water and yeast. Let it sit for about 5 minutes until the yeast is foamy.

Step 2

Add olive oil, salt, and 3 cups of flour to the yeast mixture. Stir until a dough forms.

Step 3

Gradually add the remaining 1 cup of flour, mixing until the dough is soft and slightly sticky.

Step 4

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Step 5

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place until doubled in size, about 1 hour.

Step 6

Once the dough has doubled, punch it down and divide it into 4 equal pieces. Shape each piece into a ball.

Step 7

Place the dough balls onto a baking sheet lined with parchment paper. Cover and let rise for another 15 minutes.

Step 8

Preheat the oven to 400°F (200°C).

Step 9

Bake the bread bowls for 25 minutes, or until golden brown. Let them cool before cutting.

Step 10

While the bread bowls are baking, prepare the soup. In a large pot, melt butter over medium heat.

Step 11

Add flour to the melted butter, whisking constantly for about 1-2 minutes to create a roux.

Step 12

Slowly whisk in chicken stock and milk until smooth.

Step 13

Add broccoli florets, garlic powder, salt, and pepper. Let the mixture simmer for about 15 minutes, or until the broccoli is tender.

Step 14

Using an immersion blender, blend the soup until smooth, or leave it chunky for texture.

Step 15

Stir in shredded cheddar cheese until melted and the soup is creamy.

Step 16

Cut the top off each bread bowl and remove some of the interior bread to create a bowl. Fill each bread bowl with the soup.

Step 17

Serve immediately, garnished with additional shredded cheese, if desired.

Nutrition Facts

Serving size	(2735.6g)

Amount per serving	% Daily Value*
Calories	3864.0

Total Fat 164.4g	0%
Saturated Fat 83.5g	0%
Polyunsaturated Fat 3.2g
Cholesterol 436.3mg	0%
Sodium 4521.3mg	0%
Total Carbohydrate 437.1g	0%
Dietary Fiber 24.0g	0%
Total Sugars 30.9g
Protein 166.5g	0%

Vitamin D 214.7IU	0%
Calcium 2510.6mg	0%
Iron 29.9mg	0%
Potassium 1435.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.0%

Protein: 17.1%

Carbs: 44.9%