Cheesy Broccoli Soup in a Bread Bowl

Photo by Cindy W.
Adapted from tasteofhome.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tasteofhome.com

Ingredients

  • 1/4

    cup butter, cubed

  • 1/2

    medium onion, chopped

  • 2

    garlic cloves, minced

  • 4

    cups fresh broccoli florets (about 8 ounces)

  • 1

    large carrot, finely chopped

  • 3

    cups chicken stock

  • 2

    cups half-and-half cream

  • 2

    bay leaves

  • 1/4

    teaspoon ground nutmeg

  • 1/4

    cup cornstarch

  • 1/4

    cup cold water or additional chicken stock

  • 2-1/2

    cups (10 ounces) shredded cheddar cheese

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon pepper

  • 6

    bread bowls

Directions

In a 6-qt. stockpot, heat butter over medium heat. Add onion and garlic; cook and stir 6-8 minutes or until onion is tender. Stir in broccoli, carrot, stock, cream, bay leaves and nutmeg; bring to a boil. Simmer, uncovered, 10-12 minutes or until tender. In a small bowl, mix cornstarch and cold water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir 1-2 minutes or until thickened. Remove bay leaves; stir in cheese until melted. Stir in salt and pepper. For bread bowls, cut top off each loaf; carefully hollow out bottom of each, leaving a 1/4-in. shell (discard removed bread or save for another use). Serve soup in bread bowls. Yield: 6 servings.

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