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Cozy Crockpot Cheddar Broccoli Soup in a Bread Bowl

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A creamy, cheesy broccoli cheddar soup made effortlessly in a slow cooker and served in a toasted sourdough bread bowl. Perfect for cold weather comfort food.

Ingredients

Scale
  • 4 cups fresh broccoli florets (about 2 medium heads of broccoli)
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cups low-sodium chicken or vegetable broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 small sourdough boules or round artisan bread loaves
  • 2 tablespoons olive oil or melted butter
  • Optional garnishes: extra shredded cheddar, fresh chives or green onions, crumbled bacon

Instructions

  1. Prep the broccoli and aromatics: Wash the broccoli and cut it into small florets. Peel the stems if using, then chop into 1/2-inch pieces. Dice the onion and mince the garlic.
  2. Combine ingredients in the slow cooker: Add the broccoli, onion, garlic, and broth to the slow cooker. Stir. Do not add cream or cheese yet. Cook on low for 4 hours or on high for 2 hours until broccoli is very tender.
  3. Blend the soup: Turn off the slow cooker (or switch to warm). Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, carefully transfer in batches and blend until smooth, then return to the slow cooker.
  4. Add the cream and cheese: With the slow cooker on low or warm, stir in the heavy cream, shredded cheddar, dry mustard powder, and smoked paprika. Stir continuously until the cheese is completely melted and the soup is smooth (about 2-3 minutes).
  5. Season to taste: Add salt and pepper as needed. Start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust.
  6. Prepare the bread bowls: Preheat oven to 375°F (190°C). Use a serrated knife to cut a circle out of the top of each bread loaf (about 2 inches in diameter). Pull out the soft bread inside, leaving a 1/2-inch thick shell. Brush the inside of each bread bowl with olive oil or melted butter. Place on a baking sheet and toast for 5-7 minutes until lightly golden and crispy.
  7. Serve immediately: Ladle the hot soup into the prepared bread bowls. Top with extra shredded cheddar, fresh chives, or crumbled bacon if desired. Serve right away.

Notes

Don’t overcook the broccoli—4 hours on low or 2 hours on high is enough. Shred your own cheese for smooth melting. Add cheese off the heat to prevent graininess. Toast the bread bowls to prevent sogginess. Soup can be made ahead and refrigerated for up to 4 days; flavors deepen overnight.

Nutrition

Keywords: broccoli cheddar soup, crockpot soup, slow cooker soup, bread bowl, comfort food, winter soup, cheesy soup

Find it online: https://ariaappetite.com/cozy-crockpot-cheddar-broccoli-soup-in-a-bread-bowl/