About the Recipe
This is our go-to broccoli cheddar soup — rich, comforting, and meant to be eaten with bread, not just alongside it. Serving it in a hollowed half sourdough boule turns a simple soup into a full, cozy meal. The soup soaks into the bread just enough to make the last bites the best ones.
Ingredients
¼ cup butter, melted
1 tablespoon butter (for sautéing)
½ onion, chopped
¼ cup flour
2 cups milk
2 cups chicken stock
1½ cups broccoli florets, coarsely chopped
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2½ cups sharp cheddar cheese, shredded
Salt and ground black pepper, to taste
½ Leave Heaven artisan sourdough boule, or 1/2 sourdough jalapeño cheddar bowl (our favorite way to eat it) hollowed to create a soup bowl
Preparation
Melt 1 tablespoon butter in a skillet over medium-high heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. Set aside.
In a large saucepan over medium-low heat, whisk the melted butter and flour together. Cook gently until the flour loses its raw, grainy texture, about 3–4 minutes. Add a splash of milk if needed to prevent browning.
Slowly whisk in the milk, followed by the chicken stock. Bring to a gentle simmer and cook until the mixture thickens and the flour taste is gone, about 20 minutes.
Add the broccoli, carrots, celery, and sautéed onion. Simmer until the vegetables are tender, another 15–20 minutes.
Reduce heat to low and stir in the shredded cheddar cheese until fully melted and smooth. Season with salt and black pepper to taste.
Ladle the hot soup directly into the hollowed sourdough bread bowl and serve immediately — preferably with extra bread pieces for dipping.