Broccoli Cheese Soup in a Bread Bowl #SoupSaturdaySwappers

This Broccoli Cheese Soup served up in a bread bowl is perfect for the holidays.  It can be made ahead of time and kept warm, allowing your guests to serve themselves from a luncheon buffet that can also contain meat and cheese trays and salads for a casual, comfortable get together.

It's time for Soup Saturday Swappers.............

It's been quite a month around here.  Terri of Our Good Life, chose the theme and was going to host this month and then got the news that her grandbaby had arrived.  Congratulations Terri!!

So I was taking over hosting duties when I went and got run over by a truck during my daily walk, resulting in 3 weeks in the hospital.  I got home yesterday morning.  Luckily I had made my soup before this happened so I am able to join in the festivities even though I couldn't complete my hosting duties.

Karen of Karen's Kitchen Stories came to the rescue and took over hosting.  Thanks so much Karen for grabbing the reins, I know this is a very busy time of year for all of us.

The theme this month is soups containing milk or cream.  Let's see what everyone cooked up for this event.......

• Broccoli Cheese Soup in a Bread Bowl by A Day in the Life on the Farm
• Cream of Tomato Soup from Karen's Kitchen Stories
• Nawabi Mutton Paya Stew from Sneha's Recipe

This recipe was found in The Pioneer Woman's A Year of Holidays Cookbook.  It is quick, easy and delicious.  Of course, you don't have to serve it in a bread bowl but it makes it a much heartier, complete meal if you do.

Soups, Creamy, Vegetable, Entrees, First Courses

Soups

American

Yield: 6 servings

Author: Wendy Klik

Broccoli Cheese Soup in a Bread Bowl

This Broccoli Cheese Soup served up in a bread bowl is perfect for the holidays. It can be made ahead of time and kept warm, allowing your guests to serve themselves from a luncheon buffet that can also contain meat and cheese trays and salads for a casual, comfortable get together.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 1/2 stick butter
• 1/2 Vidalia onion, diced
• 2 T. flour
• 2 c. milk
• 1 c. light cream
• salt and pepper, to taste
• 1/4 t. ground nutmeg
• Florets from 2 heads Broccoli
• 1/4 c. Chicken Broth
• 1 1/2 c. shredded Colby Jack Cheese
• 6 Boules or Large Rolls

Instructions

1. Heat the butter over medium heat in a large soup pot until melted, add the onion and cook, stirring for a few minutes, until fragrant and translucent.
2. Sprinkle in the flour and whisk until combined and cook for 2 or 3 minutes longer.
3. Add the milk and cream, whisking continuously until combined. Season with salt, pepper and nutmeg.
4. Add the broccoli, stir and reduce the heat to a simmer. Cover and cook for 20-25 minutes, until broccoli is tender and soup is thickened.
5. Stir in the broth and, if desired, use an immersion blender, to puree the soup a bit.
6. Add the cheese and stir until melted.
7. Remove the tops of the boules, cutting at an angle and scoop out the interior of the boule leaving a 1/2" around the crust. Save the scraps for bread crumbs, fill the bread bowl with soup and sprinkle with extra cheese for garnish.

Notes

Adapted from a recipe by Ree Drummond

Nutrition Facts

Calories

555

Fat (grams)

35.44

Sat. Fat (grams)

20.74

Carbs (grams)

42.46

Fiber (grams)

1.42

Net carbs

41.04

Sugar (grams)

9.93

Protein (grams)

17.41

Sodium (milligrams)

667.85

Cholesterol (grams)

105.77

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