Healthy Broccoli Cheese Soup in Bread Bowls

Cozy, weeknight-easy, and ready in about 30 minutes

Hook: Steam rises from a crackly sourdough bowl filled with silky broccoli soup—creamy, cheesy, and spoon-toasted at the edges.

Why You’ll Love It

• Healthy broccoli cheese soup vibes without heaviness—milk + Greek yogurt for creaminess.
• Winter soup recipe that’s ultra-comforting yet bright and veggie-forward.
• Bread-bowl magic: quick toast turns store-bought boules into crackly soup vessels.
• Flexible: dairy-light, vegan broccoli soup, or extra-cheesy versions.
• Meal-prep friendly: reheats beautifully; freezer tips included.

Ingredients (notes only)

Base

• Olive oil or butter (sauté) • Onion + garlic (sweet aromatics).
• Broccoli florets and peeled stems (blend stems for silky body).
• All-purpose flour (or cornstarch for GF) to lightly thicken.
• Low-sodium vegetable broth (clean flavor).

Creamy + Cheesy

• 2% milk (or unsweetened almond milk) + a dollop of Greek yogurt for tang.
• Sharp cheddar (use aged for more flavor with less cheese); pinch Parmesan optional.
• Seasonings: Dijon or dry mustard, pinch nutmeg, salt, black pepper.

Bread Bowls & Toppings

• 4 small sourdough boules, olive oil for brushing.
• Extra grated cheddar, chives, chili flakes (optional).

Step-by-Step Instructions

1. Prep bread bowls (8–10 min): Heat oven to 400°F / 205°C. Slice ½-inch lids off boules; hollow, leaving ¾-inch walls. Brush insides with oil; bake on a tray until crisp.
2. Sauté aromatics: In a pot, warm 1 tbsp oil/butter. Cook 1 diced onion 3–4 min. Add 2 minced garlic cloves 30 sec.
3. Roux & stock: Stir in 3 tbsp flour; cook 1 min. Whisk in 4 cups broth until smooth.
4. Simmer veggies: Add 4 cups chopped broccoli (stems in first); simmer 5 min. Add florets; simmer 6–8 min until tender-bright.
5. Blend to texture: Use an immersion blender to partly puree (leave some broccoli bits for spoon interest).
6. Make it creamy (off heat): Stir in 1½ cups milk and 1½ cups freshly grated sharp cheddar until melted; add ¼ cup Greek yogurt, ½ tsp Dijon, pinch nutmeg, salt & pepper. Do not boil after adding dairy.
7. Fill bowls: Ladle soup into toasted bread bowls; sprinkle cheddar and chives.
8. Optional broil (1–2 min): Melt topping and toast the rim for a café finish.

Tip for silky melt: grate cheese yourself and add off heat to prevent graininess.

Pro Tips

• Stems = texture: Peel and dice stems; they blend ultra-smooth and cut waste.
• Mustard powder/Dijon amplifies cheddar’s “cheesy” flavor without extra calories.
• Green & vibrant: don’t overcook the florets; blend while still bright.
• Bread-bowl insurance: fully toast the inside so it doesn’t get soggy.
• Extra protein: whisk 1 scoop unflavored whey into warm broth before dairy (not for vegan).

Variations (mapped to interests)

• Vegan Broccoli Soup: Use olive oil, swap milk/yogurt with 1 cup cashew cream or ¾ cup coconut milk, skip cheese, add 3 tbsp nutritional yeast.
• Broccoli Soup Recipes Healthy (lighter): Use 1 cup milk + ½ cup Greek yogurt, reduce cheddar to 1 cup; finish with lemon.
• Easy Broccoli & Cheese Soup (extra-cheesy): Increase cheddar to 2 cups and add 2 oz cream cheese.
• Veggie Soup twist: Stir in shredded carrots or cauliflower rice for body.
• Winter Soup & Stews: Add potatoes (½″ dice) with stems and simmer until tender.

How to Serve

• In bread bowls with a sharp cheddar sprinkle and chili flakes; or serve in regular bowls with whole-grain toast and a simple green salad.

Make Ahead & Storage

• Fridge: 4 days (store bread bowls separately).
• Freeze: Up to 2 months before adding cheese/yogurt; add dairy after reheating.
• Reheat: Low heat, stir often; thin with broth if needed.

FAQs

Can I use frozen broccoli? Yes—no need to thaw; add 1–2 extra minutes of simmer.
How do I thicken without flour? Simmer uncovered to reduce or blend in ½ cup cooked potatoes or 1 tbsp cornstarch slurry.
Gluten-free? Use cornstarch and serve in GF rolls or regular bowls.
Will the bread bowl leak? Toasting creates a barrier; if you see seepage, place bowls on small plates.

Simple Nutrition (estimate)

• Per 1⅓ cups soup (no bread bowl): ~270 kcal • 16g protein • 20g carbs • 13g fat • 650 mg sodium
• Add sourdough bread bowl: + ~220–280 kcal depending on size.

Sarah

Creamy Broccoli Soup in Bread Bowls

A lighter, creamy healthy broccoli cheese soup served in crisp toasted bread bowls. Stovetop fast with vegan, GF, Instant Pot, and slow cooker options.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Soup

Cuisine: American

Calories: 270

Ingredients Equipment Method Nutrition Notes

Ingredients

• 4 small sourdough boules (bread bowls)
• 1 tbsp olive oil or butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour (or 1 tbsp cornstarch, GF)
• 4 cups low-sodium vegetable broth
• 4 cups broccoli, chopped (include peeled stems)
• 1.5 cups 2% milk (or unsweetened almond milk)
• 1.5 cups freshly grated sharp cheddar
• 0.25 cup plain Greek yogurt
• 0.5 tsp Dijon mustard or dry mustard
• 1 pinch nutmeg
• kosher salt and black pepper, to taste
• chives, for topping
• extra cheddar, for topping

Equipment

• oven
• Sheet pan
• Large pot
• immersion blender
• knife and cutting board

Method

• Heat oven to 400°F (200°C). Slice lids off boules, hollow, brush inside with oil, and bake 8–10 minutes until crisp.
• In a large pot, heat oil. Sauté onion 3–4 minutes; add garlic and cook 30 seconds.
• Stir in flour and cook 1 minute. Slowly whisk in broth until smooth.
• Add broccoli (stems first) and simmer 10–12 minutes until tender.
• Blend partially with immersion blender to desired texture.
• Off heat, stir in milk, cheddar, yogurt, mustard, nutmeg, salt, and pepper until smooth.
• Fill bread bowls with soup. Top with cheddar and chives. Optional: broil 1–2 minutes.

Nutrition

Calories: 270kcalCarbohydrates: 20gProtein: 16gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 540mgPotassium: 520mgFiber: 3gSugar: 7gVitamin A: 1600IUVitamin C: 65mgCalcium: 340mgIron: 2mg

Notes

Vegan: Use olive oil + cashew cream or coconut milk; skip cheese or replace with nutritional yeast. Extra-cheesy: Increase cheddar to 2 cups or add 2 oz cream cheese. GF: Use cornstarch instead of flour and GF rolls. Make-ahead: Toast bread bowls same day; soup keeps 4 days refrigerated. Equipment: Immersion blender, sheet pan, large pot. Alternate Methods: Instant Pot—sauté onion/garlic, add broth & broccoli, cook 1 min High, quick release, blend, stir in dairy/cheese on Low. Slow Cooker—add onion, garlic, broccoli, broth; cook 3–4 hrs HIGH or 6–7 hrs LOW, blend, stir in dairy/cheese last 20 min.

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