I always crave broccoli and cheese soup bread bowls. But on the other hand, there have been too many times I’ve gone to get one, just to be told they’re out of bread bowls… how does Bread Co. run out of bread bowls? That’s what you’re here for, bread. Do you understand my struggle yet? I never have to go out of my way to get a bread bowl with delicious broccoli and cheese soup again now that I know how easy it is to make.
Broccoli Cheese Soup Bread Bowl
Ingredients
Instructions
Chop all vegetables into smaller pieces.
Melt butter in a large pot over medium heat.
Add diced onion into the pot and cook for about 5 minutes.
Stir in the flour and cook until the onions become golden, 3 to 4 minutes.
Stir in the half-and-half and stir until smooth.
Add chicken broth, bay leaves, and nutmeg.
Stir together ingredients and then add salt and pepper.
Simmer for 20 minutes uncovered on medium-low heat.
Cut a circle into each sourdough, leaving a 1-inch border around. Remove the bread top and save for dipping.
#SpoonTip: Hollow out the center of the sourdough with a fork or your fingers for more soup.
Add broccoli and carrots to the soup and simmer 20 minutes, until tender.
Add cheese to the soup and stir until melted.
#SpoonTIp: Remove your bay leaves before this step.
Pour soup into the bread bowls, garnish with shredded cheese.