Bread Bowl Soup/Cheddar and Broccoli
Tasty bread, hearty soup--this dish is a full meal onto itself. Cheese and broccoli are a perfect match. It also makes an appealing presentation. This is comfort food at its best.
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2
Bread Bowls
sourdough or your choice
-
1/4
cup
butter
or pareve margarine
-
1/2
small onion, chopped
-
1
cup
frozen, chopped broccili
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2
14 ounce cans of Amy's Kosher soup
any soup that does not contain meat or poultry.
-
1/2
lb.
shredded cheddar cheese
white or orange, your choice
-
1
cup
milk
-
3
tbsp.
cornstarch
-
1/2
cup
water
-
1/2
tsp.
Kosher salt
to taste
-
1/4
tsp.
black pepper
to taste
-
1/8
tsp.
ground nutmeg
to taste
-
shredded cheddar
for garnish
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Cut off the top of the bread bowl and scope out the inside. Leave at lease an inch around the sides and a little more for the bottom. Set aside. Reserve the scoped out bread. Use it for "dunking" into the soup.
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In a large pot, melt the butter and saute the onions until softened. Add the broccoli and Amy's soup, and simmer on low until the broccoli is tender. This should take about 5-10 minutes Stir often.
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Add the cheese and cook until it melts. Stir often. Add the milk, salt, pepper and nutmeg. Stir to combine.
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Mix the cornstarch with water and whisk until the cornstarch is dissolved. Add this to the pot, stirring constantly for a minute or two. Taste and adjust the seasonings, if necessary.
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Remove and ladle the soup into the bread bowls. Serve hot.