A few years ago I made the mistake of ordering broccoli cheddar soup at a restaurant that claimed it was “just like the one from that chain.” Spoiler alert! It was not. The soup wasn’t tasty because it was runny and made cheese and bacon bland. From that day forward I vowed to never settle for inferior soup again so went home, experimented, and created the recipe you see today. This loaded soup is thick, creamy, cheesy, and bacon-flavored and makes for a proper meal. And when you serve it in a crusty bread bowl? Game over.

 

It’s just so gratifying to dip pieces of warm, buttery bread into rich cheese soup. It transforms a plain dish into a gourmet comfort food. You will not require a second course with this Bacon Broccoli Cheddar Bread Bowl Soup that is rich in all the right ways, silky smooth and flavourful. This soup can transform an ordinary weeknight into something extraordinary. It’s incredible for cozy nights in, lazy Sundays, and other times you need a little comfort in your life.

 

Ingredients:

Five cups broccoli florets divided plus extra for garnish.
4 cups low-sodium chicken stock.
Two and half of cheddar cheese.
½ cup heavy cream.
½ cup whole milk.
Bread bowls: tops cut off 6.
4 bacon slices, extra for garnish.
3 cloves garlic, minced.
A medium-sized white onion chopped
2 tablespoons cornstarch.
2 tablespoons water.
Two teaspoons of salt, or to taste.
Freshly ground black pepper, to taste.

 

Equipment:

Large pot or Dutch oven.
Wooden spoon or spatula.
Blender or immersion blender.
Small bowl for cornstarch slurry.
Ladle.
Baking sheet (optional, for warming bread bowls).

 

Instructions:

Get the bacon cooking. In a large pan at medium-high. Sauté the bacon until crispy then, a paper towel lined plate. Try not to eat it all while you cook the rest of the soup.

cook the onions and garlic: Using the bacon fat you rendered, sauté the onions until they are soft and translucent (5-7 minutes). Add the garlic and cook for another 30 seconds, or just until your kitchen starts smelling like heaven.

Add in chicken stock, milk and heavy cream to build a base. Mix in the broccoli florets and bring the mix to a boil. When the mixture starts boiling, lower the heat and let it cook for 20 minutes or until the broccoli gets tender.

While the soup is simmering, hollow out your bread bowls so that there is approximately ¼ inch of bread left in the inside. (23 words) Heat them for 5 minutes in a 350°F oven to get crisp.

Blend the soup: Use an immersion blender to puree the soup until smooth, leaving some chunks for texture. If you’d prefer, blend the chowder in a regular blender in small batches.

Make a smooth slurry by mixing the cornstarch and water in a bowl. Mix the paste into the soup and let it cook for a few more minutes to thicken.

Add cheese to sauce so it becomes cheesy and creamy. Add in salt, pepper, and crumbled bacon, saving some for garnish. Taste and adjust seasoning if needed.

Serve and enjoy! Spoon the soup into the warm bread bowls, sprinkle with more bacon and a few small broccoli florets and serve right away.

 

Tips for the Best Soup:

Use a sharp cheddar because mild cheese can’t give you that deep, rich flavor.
Don’t skip warming the bread bowls! It helps them stay sturdy and gives a nice crispy texture.
To make the soup creamier, add some heavy cream just before serving.
When reheating leftovers, just warm them over low, stirring often to keep the cheese from separating.

 

Variations:

Include a pinch of cayenne, or a few dashes of hot sauce for a little heat.
Make your mac-and-cheese extra cheesy by stirring in a mixture of Gruyère, Monterey Jack or Parmesan.
You may add some cooked potato pieces and top with sour cream and green onions.

 

FAQs:

 

1. Can I make this soup ahead of time?

Yes! Store it in the fridge for up to 3 days. Reheat over low heat, stirring often.

 

 

2. Can I freeze this soup?

Yes, but freeze it without the bread bowls. Keep in a sealed container for 3 months and thaw and heat back up later.

 

 

3. What’s the best bread for bread bowls?

I prefer Sourdough as it tastes great and also helps the fillings. Ciabatta or crusty Italian bread also work.

 

 

4. Can I make this vegetarian?

Absolutely! If you skip the bacon, you can use vegetable broth instead of chicken broth. You can also add sautéed mushrooms for extra depth.

 

 

Serving Suggestions:

It’s a filling soup on its own, but if you want to round out the meal, serve it with.

A fresh Caesar salad.
You can never go wrong with more bread.
A white wine or light apple cider is the perfect cozy pairing.

 

This Bacon Broccoli Cheddar Bread Bowl Soup is everything you’d ever want in comfort food. Creamy, cheesy, and with some smoky bacon goodness. It’s great for chilly evenings, lackadaisical weekends, or any time you want a meal that feels like a warm embrace. In addition, when you reach the end and scrape up the moist bread? That’s the best part.