Broccoli Cheddar Soup in a Bread Bowl…O.M.Goodness!

This past Monday was a perfect day for Broccoli Cheddar soup. I wasn’t aware of what the weather was going to be like, and when I saw that we had icy rain…again, I felt I was being jerked around. Last week we had seen the 70ºs!

I’m looking forward for spring’s official arrival, March 20th. Even if its still chilly, winter is over! Don’t get me wrong…I love every season. For me, winter is a quiet time to reflect, stay close to home, and enjoy face time with my loves. Every season teaches me new things. The process of each season reminds me of how complete and satisfying life is.

Well, when my girls asked me if they could go out to play, I had to break the news. My 4 year old asked, “How many more sleeps ’til Summer?” I replied, “Mommy completely understands, sweetheart.” Then I looked in my fridge, saw the broccoli, cheese, and heavy cream; the light bulb turned on. This was a perfect day to make this cheesy, creamy soup.

I hope you are enjoying what’s left of winter. If you need encouragement repeat after me: “Spring is only two weeks away!” Go make this soup and think happy thoughts of the beach.

Ok! Here’s what you need:

Broccoli Cheddar Soup

Serves: 6

  • 1 whole Onion, diced
  • 1 stick Butter
  • 1/3 cup Flour
  • 4 cups Whole Milk
  • 3/4 cup Heavy Cream
  • 3-4 heads Broccoli, cut into florets
  • 1/8 teaspoon ground Nutmeg
  • 1 can Chicken Broth
  • 3 cups Sharp Cheddar Cheese, grated
  • 2 tablespoons Dried Chopped Onions
  • Freshly Ground Black Pepper
  • Salt, season to taste*

*the chicken broth should have enough in it to season the whole soup, if not add to your liking.

P.s. I am missing some pictures of the process. That usually happens when I have a toddler hanging on my leg as I’m cooking, so I’m a little hurried and discombobulated. Some folks know what I’m talking about!

Melt butter in a Dutch oven or stock pot over medium heat. Add the onions and cook for about 2-3 minutes, or until translucent.

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Sprinkle the flour over the onions and gently stir to combine all ingredients. Pour in the milk and heavy cream; giving it a stir once more. (Lots of stirring involved)

Add the nutmeg, give it a stir, then add the broccoli.

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Season with black pepper and dried chopped onions. Stir in the chicken broth.

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Cover with lid and reduce heat to low. Allow the soup to simmer for about 20 minutes, or until broccoli is tender. Stir in the cheese and allow for it to melt and get incorporated with the rest of the ingredients.

Give it a taste test and adjust it if necessary.

Cut the top of the bread roll as such:

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You can pour this savory soup in a bread bowl like I did, or serve it in a bowl.

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I hope you get to enjoy this. Let me know how it came out!

Liz

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