Our family loves broccoli cheese soup, but I have never thought about serving them in bread bowls until this past week.
Over the Thanksgiving holiday we went to Panera Bread for dinner one night and both of my sister-in-law's step-children got broccoli cheese soup in a bread bowl. My three year old kept begging for bites from the other kids. That is when it clicked, maybe I should put our favorite broccoli cheese soup in a bread bowl as well.
The kids came to the dinner table tonight and said "Wow mommy this looks delicious". It was a complete hit.
Broccoli Cheese Soup in Bread Bowls
Ingredients:
2 Tbsp Bestlife Butter
1 Small onion, diced
1 Carrot, diced
1 Celery, diced
1 lb Fresh broccoli (you may use frozen if you like)
2 Cups chicken or vegetable broth
1 Cup fat-free milk
1/2 lb Velvetta 2% milk cheese, cut into cubes
pepper
Heat large stockpot on medium heat and add butter. Once butter has melted add onion, carrot, celery and broccoli. Cook until vegetables soften.
Add broth and bring to a boil. Reduce heat to simmer and cook for 5 minutes.
Transfer to food processor and pulse until vegetables are broken down the way your family likes. Add back to stockpot.
Add milk, cheese and pepper. Cook on low until heated through and stir often to prevent cheese from burning to the bottom. I would not suggest adding salt because their is plenty of salt in the cheese and broth.
Serve in individual bread bowls. The recipe I used for the bread bowls was perfect for holding soup however it did have some deflating issues after rising. You can see in the picture below what I mean by deflating (look at the dough on the left).
As I am writing this I am still very full from this soup. It is super hearty and filling. Enjoy!
2 Tbsp Bestlife Butter
1 Small onion, diced
1 Carrot, diced
1 Celery, diced
1 lb Fresh broccoli (you may use frozen if you like)
2 Cups chicken or vegetable broth
1 Cup fat-free milk
1/2 lb Velvetta 2% milk cheese, cut into cubes
pepper
Heat large stockpot on medium heat and add butter. Once butter has melted add onion, carrot, celery and broccoli. Cook until vegetables soften.
Add broth and bring to a boil. Reduce heat to simmer and cook for 5 minutes.
Transfer to food processor and pulse until vegetables are broken down the way your family likes. Add back to stockpot.
Add milk, cheese and pepper. Cook on low until heated through and stir often to prevent cheese from burning to the bottom. I would not suggest adding salt because their is plenty of salt in the cheese and broth.
Serve in individual bread bowls. The recipe I used for the bread bowls was perfect for holding soup however it did have some deflating issues after rising. You can see in the picture below what I mean by deflating (look at the dough on the left).
As I am writing this I am still very full from this soup. It is super hearty and filling. Enjoy!
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