CHEESY BROCCOLI SOUP IN A BREAD BOWL
This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. -Rachel Preus, Marshall, Michigan
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 422 calories, Fat 32g fat (19g saturated fat), Cholesterol 107mg cholesterol, Sodium 904mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
CHEESY BROCCOLI SOUP IN A BREAD BOWL RECIPE - (4.1/5)
Provided by cindygwest
Number Of Ingredients 15
Steps:
- 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.
CHEESY BROCCOLI SOUP IN SOURDOUGH BREAD BOWLS WITH OPTIONAL HAM
This creamy, cheesy vegetarian soup makes the perfect comfort food for wintertime. Serve this thick, hearty broccoli soup up in toasted bread bowls and even broccoli haters will rejoice; throw in some cubed, cooked ham at the end for die-hard carnivores.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees.
- Using a bread bowl, cut a circle all around the top of the bread. Cut almost all of the way down to the bottom, but not all of the way through. Carefully lift out the section of bread. Brush the inside of the bread bowl and the inside of the piece you lifted out with 1 tablespoon melted butter. Bake for about 20 minutes until the edges of the bread begin to turn golden brown. Remove from oven and set aside.
- In a large stock pot over low heat, melt the butter.
- Increase heat to medium and add the onions. Saute, stirring frequently, until the onion is soft and translucent, about 5 minutes.
- Add the garlic and cook for one more minute, stirring constantly.
- Stir in the flour and continue cooking over medium heat for about 3 minutes, stirring frequently.
- Whisk in the vegetable broth and the milk. Stir in the broccoli and the bay leaf. Cook over medium, stirring frequently, until the mixture begins to boil. Reduce heat to medium-low and simmer, uncovered and stirring frequently, for about 20 minutes until the broccoli is tender and the mixture thickens a bit.
- Remove from heat and allow the mixture to cool so that it's safer to puree.
- Remove the bay leaf.
- Using an immersion blender, or working in batches with your blender, puree the entire mixture. Return to the pan and return to a simmer over medium-low heat.
- Add the cheese, stirring constantly until melted.
- Taste and add salt if necessary and plenty of fresh ground black pepper.
- If adding ham to half the soup, move about 5 cups of the soup to a medium saucepan. Stir in the 1 3/4 cup diced ham and warm over medium low until the ham is heated through, about 5 minutes. If adding ham to all, stir in to the soup and heat for an additional 5 minutes.
- Ladle into bread bowls and sprinkle with additional shredded cheddar cheese. Serve with the "top" of the bread bowl for dipping.
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- In a medium bowl, stir together self-rising flour and ¼ tsp each salt and cayenne pepper. Add yogurt; stir with a wooden spoon until just combined and then keep mixing dough with your hands until smooth (about 1 minute of kneading). Divide dough into 6 equal pieces. On a lightly floured work surface, roll each dough piece into a 4½- to 5-inch circle. Arrange dough over inverted pan, spacing apart so dough has room to rise. Press dough down around each muffin cup to form a bowl; if dough tears, pinch it back together. Bake at 450°F until golden brown, 13 to 15 minutes. Carefully lift bread bowls off pan and cool slightly on a wire rack.
- Meanwhile, in a medium saucepan, bring broth to a boil. Add broccoli to pan; cover and cook until crisp-tender, about 4 minutes. In a medium bowl or measuring cup, whisk together milk and all-purpose flour. Stir milk mixture, scallions, and remaining ½ tsp salt and ⅛ tsp cayenne pepper into broccoli mixture. Bring to a boil; cook until thickened, about 2 minutes. Remove pan from heat; gradually add cheese, stirring until cheese melts. Ladle about ½ scant cup of soup into each bread bowl. Serve immediately.
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