Bacon Broccoli Cheddar Bread Bowl Soup
Ingredients
For the Soup:
5 cups fresh broccoli florets, cut into bite-sized pieces
4 cups chicken broth
2½ cups sharp cheddar cheese, freshly grated
½ cup heavy cream
2 cups whole milk
4 slices thick-cut bacon
1 medium onion, finely chopped
3 cloves garlic, minced
2 tablespoons cornstarch
2 tablespoons cold water
Salt and black pepper to taste
For Serving:
6 sourdough bread bowls
Extra grated cheddar cheese for garnish
Reserved crispy bacon pieces
Extra steamed broccoli florets for garnish
Instructions
Prepare the Bacon:
Cut bacon into small pieces
Cook in a large Dutch oven or soup pot over medium heat until crispy
Remove bacon with a slotted spoon and set aside on paper towels
Leave about 2 tablespoons of bacon drippings in the pot
Build the Base:
Add chopped onion to bacon drippings
Cook until softened and translucent (5-7 minutes)
Add minced garlic, cook for 1 minute until fragrant
Season with a pinch of salt and pepper
Make the Soup:
Add chicken broth, milk, and heavy cream to the pot
Bring to a gentle simmer
Add broccoli florets
Simmer for 20 minutes or until broccoli is tender
Reduce heat to low
Thicken the Soup:
In a small bowl, whisk cornstarch with cold water until smooth
Slowly stir cornstarch mixture into the soup
Simmer for 5 minutes until slightly thickened
Blend and Finish:
Using an immersion blender, partially blend the soup, leaving some chunks for texture
(Alternatively, transfer half the soup to a blender, blend until smooth, then return to pot)
Add grated cheddar cheese gradually, stirring until melted
Adjust seasoning with salt and pepper to taste
Prepare Bread Bowls:
Preheat oven to 350°F (175°C)
Cut tops off bread bowls and hollow out centers, leaving about 1-inch thick walls
Place bread bowls on baking sheet and toast for 5-7 minutes until lightly crispy
Serve:
Ladle hot soup into toasted bread bowls
Top with reserved crispy bacon pieces
Garnish with extra grated cheese and steamed broccoli florets
Serve immediately while bread bowls are crisp
Tips
Use freshly grated cheese for best melting results
Save bread bowl centers for dipping
Choose sturdy sourdough bread bowls that won’t get soggy quickly
For thicker soup, add more cornstarch mixture
For thinner soup, add more broth
Storage
Store leftover soup separately from bread bowls
Soup will keep in refrigerator for up to 4 days
Reheat gently on stovetop or microwave, stirring occasionally
Do not freeze (cream-based soups can separate)
Yield
Serves 6 people
Nutrition Information (per serving, including bread bowl)
Calories: 580
Protein: 24g
Carbohydrates: 52g
Fat: 32g