Cheddar Cheese Soup with Homemade Bread Bowl

January 10, 2013

A few weeks ago, my mom came to visit.  It was a big shopping day before Christmas.  For lunch, we dined a small pizza place that served the most amazing cheddar cheese soup.  It was heavenly!

I then, set out to find a cheddar cheese soup to make at home that wasn't too complicated. Not that soup is complicated, but, for can be. Weird, I know. To top it off..I decided to serve it in nifty bread bowls.   Again, looking for a recipe that wasn't complicated. Bread is not my, anything too much and we would be sticking with bowls.

But, alas, I found a so-simple bread bowl recipe.  I was shock at how simple it was. Why have we been eating soup from a bowl all these years? It's a mystery.  From now on..edible dishes are the way to go.

This soup is great for this time of year. Warm, cheesy and very filling. The addition of the bread bowl tops it off nicely.
{ Topping ideas..sour cream, more cheese, bacon bits, green onions }

Soup Adapted From
Bread Bowl Adapted From

Cheddar Cheese Soup with Homemade Bread Bowl

Published 01/10/13


  • 1 medium onion, chopped
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 TBSP Dijon mustard
  • 1/4 tsp black pepper
  • 30 oz chicken broth
  • 2 cups whipping cream ( or whole milk)
  • 4 cups shredded sharp cheddar cheese
  • dash of nutmeg
  • 1 cup, plus 3 TBSP water (70-80 degrees)
  • 2 TBSP oil
  • 1/4 cup grated Parmesan cheese
  • 1 tsp sugar
  • 1 tsp salt
  • 3 cups bread flour
  • 2 1/2 tsp active dry yeast


  1. FOR SOUP:
  2. In a large pot, cook and stir onion and butter until tender. Add in flour,mustard, pepper and nutmeg. Stir until well blended.
  3. Stir broth in slowly. Add in cream. Bring to a boil
  4. Remove from heat and add cheese. Stir until completely melted. Cook until thickened. Stirring constantly.
  6. Add ingredients in your bread machine according to manufacturers directions. Select dough setting.
  7. When dough is complete, turn dough on lightly floured surface. Divide into 4 sections. Place on a greased baking sheet and cover. Place in a warm area and let rise until double their size ( 30-60 mins)
  8. Bake in a preheated 400 degree oven for 15-20 minutes.Let them cool completely.
  9. Cut off top and hollow out inside.Remaining bread can be saved another use (ex: breadcrumbs). Fill with soup. Makes 4- bowls.
Yield: 8- 1 cup servings

{If you do not have a bread maker, here is a easy recipe for bread bowls that does not require it. I haven't tried this recipe to verify it, but, the site is very reliable and everything on there is awesome}


  1. I've been looking at this recipe ever since you posted it and am completely obsessed. :) I've never made bread before so I might start with the soup and buy the bread. Then I'll work my way up to making the edible bowl as well. Love it!!!

    1. Thanks Anita! Hope you enjoy the soup :)


Thank you for taking the time to leave a comment!

Please note: Anonymous or Unknown comments will not be published.