Broccoli Cheddar Soup in Bread Bowls
2016-06-04 11:35:53
Serves 4
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
- 6 tablespoons butter
- 1 large onion, chopped
- 1/4 cup flour
- 1 cup carrots, chopped
- 2 cups half and half
- 3 cups chicken broth (low sodium)
- 1 bay leaf
- 1/4 teaspoon nutmeg
- 2 cups sharp cheddar cheese
- 5 cups broccoli florets (about 2 large heads)
- 4 sourdough bread bowls
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and cook until soft, 7 minutes. Whisk in the flour and cook until golden, 5 minutes. Add in the half and half, chicken broth, bay leaf and nutmeg and bring to a boil. Reduce to a simmer and cook uncovered until thick, 20 minutes. Season with salt and pepper to taste. Add in the broccoli and carrot and continue simmering until tender, 20 minutes. Meanwhile, prepare the bread bowls by using a sharp knife to cut circles into the top of each. Remove the bread tops and hollow out the middle with your fingers. Discard the bay leaf and add 1 1/2 cups cheese to the soup. Ladle into bread bowls and garnish with more cheese. If you would like to thin the soup, simply add water or chicken broth, 1/2 cup at a time.
Adapted from Food Network
Adapted from Food Network
SALT & PREPPY https://www.saltandpreppy.com/
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