Bacon Broccoli Cheddar Bread Bowl Recipes

BACON BROCCOLI CHEDDAR BREAD BOWL

Steps:

• In a large pot or Dutch oven, cook bacon over medium-high heat until thoroughly browned and crispy. Remove to a paper towel-lined plate to drain. Add onions to bacon renderings and cook until softened and transparent, 5-7 minutes. Add garlic to the onion and cook for 1 minute, or until fragrant. Stir frequently so it doesn’t burn. Whisk in chicken broth, then milk and cream, and add broccoli. Bring mixture to a boil, then reduce and let simmer for 20 minutes, or until broccoli is tender. Take your bread bowls and gently scoop out the bread from the inside, leaving about 1/4-inch all the way around. Set bowls aside. In batches, transfer soup to a blender (or use an immersion blender) and puree majority of soup until almost smooth, leaving some chunkier parts. Return to pot. Using a fork or whisk, mix together cornstarch and water in a small bowl or glass until smooth. Then add this slurry back into the soup and stir well to incorporate. Bring soup back up to a boil and let cornstarch cook, then stir in cheese and season with salt and pepper. Ladle soup into bread bowls and garnish with extra broccoli and bacon. Serve immediately and enjoy.

CHEESY BROCCOLI SOUP IN A BREAD BOWL

Steps:

• 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., If using bread bowls, 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. , If desired, serve soup with toppings.

BACON BROCCOLI CHEDDAR BREAD BOWL RECIPE

Steps:

• In a large pot or Dutch oven, cook bacon over medium-high heat until thoroughly browned and crispy. Remove to a paper towel-lined plate to drain. Add onions to bacon renderings and cook until softened and transparent, 5-7 minutes. Add garlic to the onion and cook for 1 minute, or until fragrant. Stir frequently so it doesn't burn. Whisk in chicken broth, then milk and cream, and add broccoli. Bring mixture to a boil, then reduce and let simmer for 20 minutes, or until broccoli is tender. Take your bread bowls and gently scoop out the bread from the inside, leaving about 1/4-inch all the way around. Set bowls aside. In batches, transfer soup to a blender (or use an immersion blender) and puree majority of soup until almost smooth, leaving some chunkier parts. Return to pot. Using a fork or whisk, mix together cornstarch and water in a small bowl or glass until smooth. Then add this slurry back into the soup and stir well to incorporate. Bring soup back up to a boil and let cornstarch cook, then stir in cheese and season with salt and pepper. Ladle soup into bread bowls and garnish with extra broccoli and bacon. Serve immediately and enjoy. Recipe adapted from The Little Epicurean  Save Recipe  Print Recipe