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–+ servings
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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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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