The aroma of fresh-baked bread makes my mouth water. I decided to make homemade Broccoli Cheddar Soup and serve it in hot bread bowls. I created my bread bowl recipe based off of the two flops I experienced (following two different recipes). While the bread bowls were in the oven, I whipped up a batch of soup.
1/4 c. butter, 3 Tbs. minced onions, 2 tsp. garlic powder, 16 oz of frozen chopped broccoli, 1 grated carrot, 4 c. vegetable stock, 1 1/2 c. milk, 8 oz. shredded sharp cheddar cheese, salt and pepper
Melt butter over in soup pot. Stir in minced onions, grated carrot, garlic, pepper and salt. Stir in broccoli and broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes. In a separate bowl mix flour and milk together. Stir into soup, stirring constantly, until thickened. Add cheese, remove from heat, stir until melted.
Bread Bowl Ingredients:
1 Tbs. yeast, 2 1/2 c. warm water, 1 Tbs. sugar, 2 tsp. salt, 2 Tbs. EVOO, 7 c. flour, 1 egg white, cornmeal
Bread Bowl Directions:
Mix together yeast, sugar and warm water, allow to stand 15 minutes. Mix in EVOO, salt and 1/2 of flour. Slowly mix in remaining flour (after breaking my electric mixer, I used my bread machine to mix the dough). Cover with a warm damp cloth and store somewhere warm. Allow to rise for 40 minutes. Sprinkle cornmeal on baking tray. Oil hands and roll dough into 6 equal balls. Set somewhere warm and allow to rise for 40 more minutes. Preheat Oven 400ºF. Brush egg whites on top and sides of bread and bake for 15 minutes. Brush bread with egg whites again and bake for another 15 minutes.
When ready to serve, cut the middle of the loaves out, leaving a 3/4″ wall. Pour soup in bread bowl immediately before serving. Enjoy!
*You can substitute chicken broth instead of the vegetable broth.
*If using fresh broccoli, steam before adding to soup.
*To help my dough rise, I set the bowl in the microwave with a cup of boiling water.