Cheesy Broccoli Soup in a Bread Bowl

• Produce

  • 2 Bay leaves
  • 4 cups Broccoli florets, fresh
  • 1 Carrot, large
  • 2 Garlic cloves
  • 1/2 cup Onion

• Canned Goods

  • 3 cups Chicken stock
  • 1/4 cup Water or additional chicken stock

• Baking & Spices

  • 1/4 cup Cornstarch
  • 1/4 tsp Nutmeg, ground
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 6 Bread, small round

• Dairy

  • 1/4 cup Butter
  • 2 1/2 cups Cheddar cheese
  • 2 cups Half-and-half cream

Found on tasteofhome.com

Description

Ingredients

• 1/4 cup butter, cubed
• 1/2 cup chopped onion
• 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
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1/4 cup cornstarch
• 1/4 cup water or additional chicken stock
• 2-1/2 cups shredded cheddar cheese
• 6 small round bread loaves (about 8 ounces each)

Directions

• Directions In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes. Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted. Cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving. Yield: 6 servings. Originally published as Cheesy Broccoli Soup in a Bread Bowl in Soups Bookazine 2016 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition