Bread bowl broccoli soup

If you are a bread lover, this dish gives you a hardy portion and yummy warm soup. They’re a perfect marriage. You can use smaller loaves of bread or hard rolls for your “bowl” or go all out with something larger. Your best choices are sturdy bread, which doesn’t get mushy quickly.

Sourdough bowls are tasty.

Mini baguettes work (so what if they’re a long oval?)

Rye

You could certainly make your own bowls from scratch, but that’s far more time intensive.

Ingredients

¼ cup salted butter
½ cup white onion, chopped
3 cloves garlic, minced
8 oz broccoli florets
1 carrot, chopped small
3 cups chicken bone broth
2 cups cream or half-n-half
½ tsp kosher salt
¼ tsp freshly ground pepper
¼ cup cornstarch
¼ cup filtered water
2 ½ cups sharp cheddar cheese, shredded
6 small bread bowls
3 sliced cooked bacon, crumbled.

Instructions

You need a good-sized stockpot (about 4 quarts should do). Heat the butter over a medium, then saute the onion and garlic for 6 minutes (until tender).
Stir in the broccoli, carrot, bone broth, cream, and seasonings. (a)
Increase the temperature slightly and bring the mix to a boil.
Reduce to simmer.
Leave uncovered for 12 minutes until the vegetables are fork-tender.
Make a slurry of cornstarch and water. Slowly stir this into the soup.
Bring everything to a boil again. Stir intermittently.
When the mixture thickens, add the cheese.
Stir until the chees fully melts.
Cut the top off your rolls or loaves unless you found pre-made bread bowls.
Pull out the innards, making sure to leave about ¼” for a shell. (b)
Fill the bread just before serving, adding the crumbled bacon on top. (c)

Notes

Make sure your broccoli is sized for one perfect bite. If not, cut it smaller.
Retain the bread you pulled out for bread crumbs, bread pudding, croutons, etc.
For a great presentation, lean the top of the bowl against the side of the dish, and add a sprig of parsley.