Creamy Broccoli Cheddar Soup in a Sourdough Bread Bowl

October 31, 2025

When the weather turns crisp and the leaves start to fall, there’s nothing better than cozying up with a warm bowl of soup — especially when that bowl is made of fresh bread!

This Creamy Broccoli Cheddar Soup in a Sourdough Bread Bowl is comfort food perfection. Silky, cheesy, and full of hearty broccoli, it’s the kind of meal that warms you from the inside out. The secret to its rich, velvety texture? A drizzle of Garlic Olive Oil from The Little Shop of Olive Oils — it adds depth, a hint of savoriness, and that little gourmet touch that makes a classic recipe feel special.

Serve it at your next family dinner, cozy fall night in, or weekend lunch. Each spoonful delivers that nostalgic, homemade flavor we all crave this time of year — with a rustic bread bowl that’s as fun to eat as it is to serve.

Try pairing it with a drizzle of Traditional Balsamic or a splash of Herbes de Provence Olive Oil for a subtle, aromatic finish.

Creamy Broccoli Cheddar Soup in a Bread Bowl

Warm, creamy broccoli cheddar soup served in a crusty sourdough bread bowl — made extra flavorful with Garlic Olive Oil from The Little Shop of Olive Oils. The ultimate cozy comfort food for chilly fall days!

Author: The Little Shop of Olive Oils
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Category: Soup
Cuisine: American

Ingredients

2 tbsp Garlic Olive Oil (from The Little Shop of Olive Oils)
½ small onion, finely chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
2 cups vegetable broth
2 cups half-and-half (or milk for lighter version)
3 cups fresh broccoli florets, chopped small
1 large carrot, shredded
1½ cups sharp cheddar cheese, shredded (plus more for topping)
Salt and pepper, to taste
4 small sourdough bread bowls (hollowed out)
Optional garnish: fresh parsley or chives

Directions

In a large pot, heat Garlic Olive Oil over medium heat. Add onion and garlic and cook until fragrant, about 2 minutes.
Sprinkle flour over the mixture and whisk for 1–2 minutes to remove the raw flour taste.
Slowly pour in vegetable broth, whisking constantly, followed by half-and-half.
Add broccoli and shredded carrot. Simmer for 10–12 minutes, stirring occasionally, until the broccoli is tender.
Remove from heat and stir in shredded cheddar until melted and smooth. Season with salt and pepper to taste.
While the soup cooks, hollow out the bread bowls and lightly brush the inside with Garlic Olive Oil. Warm in the oven at 350°F for 5 minutes.
Pour hot soup into each bread bowl, sprinkle with extra cheddar, and garnish with parsley or chives. Serve immediately — and don’t forget to tear off pieces of that delicious bread as you go!