Broccoli Cheddar Soup with Homemade Bread Bowl
Broccoli soup served on a homemade bread bowl.
Servings: 6 servings
- 4 cups vegetable stock unsalted (you can use chicken stock)
- 4 cups broccoli coarsely chopped
- 1 cup yellow onion diced
- 2 carrot chopped
- 1/2 tsp salt
- 1/4 teaspoon black pepper freshly ground
- 3 garlic cloves minced
- 1/4 cup heavy cream
- 4 ounces cheddar cheese shredded reduced-fat extra-sharp, divided
- Dough You can buy fresh dough in the bakery section of your supermarket or make your own. Click here for dough recipe
Combine first 7 ingredients in a large saucepan.
Bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender.
Turn off the heat.
Using an immersion (hand) blender, blend the soup until it’s creamy.
Stir in 1/4 cup of heavy cream and 2 ounces cheese. You don’t need to turn the stove back on again, the residual heat from the soup should melt the cheese.
Top evenly with remaining 1 tbsp. cheese per bowl.
How to make Bread Bowls
1-Roll out the dough just a bit using a rolling pin and flour for dusting
2-Divide dough into 2X2 inch squares. This should be the size to make a 6 inch pizza
3-Roll out the dough as big as 6/7 inch rounds or squares.
4- Using our 6 inch bowls trim with pizza cutter it to a perfect round
5-Spray ramekin and place dough rounds over and using your hands carefully cover tight.
6-Brush remake with egg wash.
7- Place remaking over sprayed foil or nonstick foil and bake at 450 degrees for 14-16 minutes if using our portable convection oven. If using a regular oven bake for 10-12 minutes.
Carefully remove bread bowls from ramekins and flip them up. If bread bowls are still moist inside, you can bake them for another 3-5 minutes more.
Serve the soup inside each bowl. Make sure you serve the bread bowl inside a regular soup bowl just in case it leaks.