A Creamy Cheesy Classic With an Edible Dish!
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I can’t think of anything better than a hot bowl of soup on a cold night, especially if the bowl happens to be an edible one! It’s so easy to change up the flavors just by using different kinds of bread bowls. If you’re making them yourself, I highly recommend whole grain flour to get some extra fibers.
Also, if you’d like to make this soup vegetarian-friendly, just use vegetable broth instead of chicken broth. You could also use half broccoli, half cauliflower, or add any of your favorite veggies into this. Here’s what our friends over at The Little Epicurean have said about this recipe:
Broccoli cheddar soup is one of my all-time favorite meals, especially if it happens to be served in a crusty, chewy bread bowl. Your recipe looks incredible, and I love that it’s a one-pot meal (gotta love that for a busy weeknight!)
Ingredients
1/3 cup Land O’ Lakes unsalted butter
1 1/2 cup chopped onion
3 garlic cloves, chopped
1/2 cup whole or 2% milk
1/2 cup Borden heavy cream
4 cups Swanson low-sodium (reduced sodium) chicken broth
3/4 cup sliced carrots
5 cup broccoli florets
8 tsp Argo cornstarch
8 tsp water
3 cups (9 oz) Kraft Cheddar cheese, or colby-jack cheese, shredded
2 1/2 tsp kosher salt
black pepper, to taste
bread bowls
Instructions:
In a large pot, melt butter over medium heat. Add onion and garlic. Cook until onion is tender and almost transparent.
Add milk, cream and chicken broth. Add carrots and broccoli. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the vegetables are tender. Puree about 3/4 of soup in batches in a blender until smooth. The remaining 1/4 of the soup will give it nice chunkness with whole bits of veggies. If you’d like, you can puree the entire soup for a smooth finish. Return puree back into the pot.
Whisk together water and cornstarch until smooth. Add this mixture into the soup pot and stir to distribute. Bring soup to a boil to a cook out cornstarch. Remove from heat.
Add shredded cheddar cheese to soup. Stir until cheese is melted. Season to taste with salt and pepper.
Ladle soup into bread bowls. Garnish with additional cheese.
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Quick Tip: Add a little Tabasco to kick up the spice a notch.
Thanks to The Little Epicurean for a delicious, no leftover dishes, creamy soup