When the weather gets chilly, warm up with this rich, creamy soup. Served in crusty bread bowls, this thick, cheesy soup hits the spot! Ready in 45 minutes.
Makes: 4 servings
1/4 cup butter
1/2 cup yellow onion, chopped
2 cloves garlic, minced
2 cups half and half cream
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
2 bay leaves
1 large carrot, peeled, finely chopped
4 cups broccoli florets
2 1/2 cups grated cheddar cheese
Salt and Pepper to taste
4 (8 ounce) round sourdough loaves, top cut off and reserved, center scooped out
1. In a 4-quart saucepan, cook the butter, onion, and garlic on medium heat until onion is tender.
2. Add the half and half, chicken stock, nutmeg and bay leaves. Mix the corn starch with a little bit of water and stir until smooth; add to soup mixture. Stir, reduce heat to medium-low and cook until thickened.
3. Add chopped carrot and broccoli florets and simmer until tender. Remove about a quarter of the broccoli florets. Using an immersion blender, puree the mixture until smooth (or ladle soup mixture into a blender and puree). Return broccoli florets to pot, and stir. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper.
4. Preheat the oven to 350°F. Brush the insides and tops of the bread bowls with melted butter. Arrange the bread bowls and lids, buttered side up, on the oven rack and bake until lightly browned and crusty, about 20 minutes. Remove bread from oven and ladle soup into the bowls. Top with additional grated cheddar cheese, if desired. Serve bread tops alongside the bowls.
NOTE: If you can’t find round sourdough loaves you can easily make your own bread bowls using Rhodes Bread Dough – they’re easy to make! Just follow these simple steps.