Cheesy Broccoli Soup in a Bread Bowl

Ingredients

• 1/4 cup butter, cubed
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 4 cups fresh broccoli florets (about 8 ounces)
• 1 large carrot, finely chopped
• 3 cups chicken stock
• 2 cups half-and-half cream
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1/4 cup cornstarch
• 1/4 cup water or additional chicken stock
• 2-1/2 cups shredded cheddar cheese
• 6 small round bread loaves (about 8 ounces each), optional
• Optional toppings: Crumbled cooked bacon, additional shredded cheddar cheese, ground nutmeg and pepper

Directions

1. In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes.
2. Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted.
3. If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving.
4. If desired, serve soup with toppings.

Test Kitchen tips

• Be a smooth operator. Avoid gritty cheese sauces by allowing soup to cool slightly before you add cheese. Stir in a little at a time until it melts in.

Recipe from Yammies Noshery.