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Cheesy Broccoli Soup in a Bread Bowl

Ingredients

  • 1/4 cup butter, cubed
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 4 cups fresh broccoli florets
  • 1 large carrot, finely chopped
  • 3 cups chicken stock
  • 1 cup half and half cream
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/4 tsp. ground nutmeg
  • 1 tsp pepper
  • 1/4 cup cornstarch
  • 1/4 cup water or additional chicken stock
  • 2 1/2 cups shredded cheddar cheese (I used chipotle cheddar cheese)
  • 6 small round bread loaves (about 8oz each)
  • 2 Bay leaves

Directions

  1. In a 6-qt. stockpot, heat butter over medium heat; sauté onion and garlic until tender, 6-8 minutes.
  2. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil.
  3. Simmer, uncovered, until the vegetables are tender, 10-12 minutes.
  4. Mix cornstarch and water, stir into soup. Bring to a boil, stirring until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.
  5. Cut a slice off the top of each bread loaf, hollow out bottoms, leaving 1/4 inch thick shells (save the removed bread).
  6. Fill the bread bowls with soup just before serving. Serve the pulled bread with your bowl! Enjoy!
Source: Taste of Home tested by Mary Ann Millington

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