Broccoli Cheddar Soup Bowls

Soup served in bread bowls has always fascinated me. These broccoli cheddar soup bowls are very tasty and a fun way to eat your soup. 

Broccoli cheddar soup is one of the favorite soups in our house. However, I refrain from ordering it in restaurants because of how calorie laden it can be. Today instead of cream or half and half I used milk with a little whipping cream. It tasted great!

Recipe adapted from here
You will need
1/4 cup butter
1/2 medium onion
2 cloves garlic
1 1/2 cup milk (use half and half for a rich soup)
1/2 cup whipping cream
3 cups vegetable stock
1/4 cup corn starch
1/4 tsp. nutmeg
1 bay leaves
1 carrot
1 large head broccoli florets
2 1/2 cups grated cheddar cheese
Salt and Pepper to taste

Here is the recipe for the bread bowl

Dice the onion and mince the garlic. Melt butter in a pan and add the diced onions and garlic to it. Saute until onions are tender. Then add milk, whipping cream and vegetable stock. Let the soup simmer on medium low heat for a few minutes.

Grate the carrots and dice the broccoli florets. If you like the soup chunky, cut the carrot into pieces and break up the broccoli into florets. Dissolve the corn starch in a little water and add it to the soup. Let the soup thicken then add the nutmeg, bay leaves, carrots and broccoli. Cook until the vegetables are tender.

Finally add the cheddar cheese. Season with salt and pepper.

Serve hot in a bowl.

Or in a bread bowl. For the bread bowl recipe look here.

This is my entry for week 29 of the 2014 52 Week challenge for theme from your pantry.