A creamy, comforting classic tucked into a golden sourdough bowl — inspired by a pregnancy craving in the Philippines, now perfected with fresh-milled flour and garden vegetables.

The Story

This soup takes me back to our days in the Philippines — I was pregnant and became absolutely obsessed with cheddar broccoli bread bowls. I couldn’t get enough. Warm, cheesy soup in an edible loaf? Yes please. Now that we’re home with fresh-milled flour and real sourdough, this version hits that same craving… but better. Real food, real flavour, and all the comfort I remember — with no shortcuts.

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🧅 Cheesy Broccoli Soup

Ingredients

• Vegetables + Base
  • 1 medium onion, diced
  • 1–2 ribs celery, sliced
  • 2 cloves garlic, minced
  • 4 Tbsp butter
  • 6–8 cups water
  • ~6 cups chopped broccoli (fresh or frozen, florets + stems)
• Creamy Base
  • 3–4 cups milk
  • ½ cup fresh-milled flour (Hard White or Red Fife)
  • ½ cup cream cheese
  • 2 cups shredded cheddar cheese
• Seasoning
  • 2–3 Tbsp chicken bouillon (powder or paste)
  • 1½ tsp onion powder (or more, to taste)
  • ½ tsp sage
  • ½–1 tsp basil
  • ½ tsp thyme
  • ½ tsp savoury
  • ½ tsp turmeric or curry powder
  • ¼–½ tsp smoked or sweet paprika (optional)
  • 1 tsp sugar
  • Salt & pepper to taste
  • Optional: Cornstarch slurry (1–2 Tbsp cornstarch + cold water)

Instructions

1. Sauté the aromatics: In a large pot, melt butter over medium heat. Add onion, celery, and garlic. Sauté until soft and fragrant.
2. Blanch & blend the broccoli: Add 6–8 cups water to the pot and bring to a boil. Add broccoli and blanch for 2–3 minutes. Carefully transfer the broccoli and hot water to a blender. (Add a few ice cubes or splash of cold milk to cool it slightly.) Blend until smooth or lightly textured, then return to the pot.
3. Add the milk + flour mix: Whisk fresh-milled flour into the milk until smooth. Pour into the pot with the blended vegetables.
4. Season generously: Stir in bouillon, spices, and sugar. Simmer gently, stirring often, until thickened and aromatic.
5. Stir in cheeses: Add cream cheese and stir until melted. Then add cheddar and mix until smooth and creamy.
6. Adjust thickness: If the soup is too thin, add a cornstarch slurry and simmer until thickened. Too thick? Add more milk or water. Taste and adjust seasonings.

Optional Add-Ins

• Grated carrots (sautéed with onion)
• Cauliflower (in place of some broccoli)
• 1 peeled potato (blended in for creaminess)
• Crushed red pepper or a pinch of nutmeg

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Save

Fresh-Milled Sourdough Bread Bowls

Use your regular 100% fresh-milled sourdough recipe — no changes needed. After bulk fermentation, follow these shaping and baking steps:

Instructions

1. Divide & shape: After bulk fermentation, divide the dough into 250–300 g rounds. Shape tightly and rest 10–15 minutes.
2. Cold proof: Transfer to a baking sheet or oiled dish. Cover and refrigerate overnight (up to 48 hours).
3. Bake uncovered: Preheat oven and steam it (sprayed walls or hot water pan). Bake bread bowls uncovered for 20–25 minutes until golden with a hard exterior.
4. Hollow out: Let cool slightly. Slice off the top and scoop out the centre with a spoon, leaving thick sturdy walls. Save the soft bread for dipping or croutons.

To Serve

Ladle hot broccoli cheddar soup into each bread bowl. Top with extra shredded cheese, a swirl of sour cream, or chopped herbs. Serve immediately and enjoy every bite — bowl and all!