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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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 servings

Ingredients

  • 2 Bread Bowls sourdough or your choice
  • 1/4 cup butter or pareve margarine
  • 1/2 small onion, chopped
  • 1 cup frozen, chopped broccili
  • 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

Instructions

  1. 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.
  2. 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.
  3. Add the cheese and cook until it melts. Stir often. Add the milk, salt, pepper and nutmeg. Stir to combine.
  4. 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.
  5. Remove and ladle the soup into the bread bowls. Serve hot.