Broccoli Cheddar Soup Bread Bowl, a perfectly rich, creamy and ooey gooey soup to warm you up in this cold winter weather, made with the love of broccoli.
¾CupBorden® Cheese Finely Shredded Sharp Cheddar Shreds+ more for garnish
¾CupBorden® Cheese Finely Shredded Mild Cheddar Shreds+ more for garnish
2Round Crusty Bread
Instructions
First, melt the butter in a pan and add the chopped onion. Saute until the onion turns translucent.
Now, add the all purpose flour to the pan and saute the flour until nicely golden brown.
Slowly add the milk and keep stirring continuously until mixed well without any lumps.
Add the vegetable broth and mix well. Add the salt, pepper and nutmeg, and mix well. Reduce the flame to medium-low and simmer for 20 minutes until the raw flavor of flour is gone and the mixture thickens.
Now add the broccoli florets to the mix and continue to cook for another 20 minutes until the broccoli is cooked through. Turn off the flame.
Using an immersion blender, puree the soup.
Finally, add the cheese to the soup, and mix well until combined. Taste the soup and add more salt / pepper, as needed. Also, add hot water to adjust the consistency of soup, per your desire.
Now, take a round crusty bread and slice off the top. Using a spoon/knife, gently scoop off the inside and shape it in the form of a bowl.
Ladle the hot soup into the bread bowl, garnish with the cheese shreds and serve immediately.
Notes | FAQ
- If you don't have an immersion blender, let the soup mixture to cool down to room temperature. Then use a regular blender / mixer to pulse the soup. Return it to the pan and warm it through.- Roughly puree the soup. You should get some small pieces of broccoli while eating. It should not be blended completely smooth like a baby food.- I used a combination of sharp and mild cheddar for balanced flavor. You can use as per your choice.- You can use the scooped out bread portion to make bread crumbs for later use.