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Cheesy Broccoli Soup in a Bread Bowl

Source of Recipe

From "Taste of Home: Farm to Table Cookbook"


Recipe Introduction

"This creamy, cheesy broccoli soup tastes just like it came from a popular restaurant chain. My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery."

List of Ingredients

◦ ¼ cup butter, cubed
◦ ½ cup chopped onion
◦ 2 cloves garlic, minced
◦ 4 cups fresh broccoli florets
◦ 1 large carrot, finely chopped
◦ 3 cups chicken stock
◦ 2 cups half-and-half cream
◦ 2 bay leaves
◦ ½ teaspoon salt
◦ ¼ teaspoon ground nutmeg
◦ ¼ teaspoon pepper
◦ ¼ cup cornstarch
◦ ¼ cup water or additional chicken stock
◦ 2 ½ cups shredded cheddar cheese
◦ 6 small round bread loaves (about 8 ounces each), optional
◦ Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper


Recipe

In a 6-quart stockpot, heat butter over medium heat; sauté onion and garlic until tender, 6 to 8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10 to 12 minutes.

Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1 to 2 minutes. Remove bay leaves. Stir in cheese until melted.

If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving ¼-inch-thick shells (save removed bread for another use). Fill with soup just before serving. If desired, serve soup with toppings.

Makes 6 servings



• Test Kitchen Tip:
Remove larger leaves and tough ends of lower stalks; wash. If using whole spears, cut lengthwise into 1-inch-wide pieces; stalks may also be peeled for more even cooking. If using florets, cut ¼- to ½-inch below heads; discard stalks.