Bread Bowls are a long-time classic, and this creamy Broccoli Cheddar Soup will hit the spot. It’s perfect for cold weather or when you need a comforting and welcoming meal. Serve this soup in a round bread loaf, like sourdough, carved as a bowl.
2 Tbsp unsalted butter
1 cup of onion, finely diced
2 cups of carrots (3 medium) – thin sliced
4 cups of low-sodium chicken broth
4 cups of broccoli (2 heads of broccoli), cut into small florets
In a big pot or Dutch oven, melt butter. Add onion and carrots and sauté until onions soften (5 minutes).
Add salt, black pepper, garlic powder, and thyme. Then pour in the chicken broth. Bring to a boil, then add the broccoli and reduce to a simmer. Cover and cook until broccoli is softened (about 10-12 minutes).
Remove 2 cups of vegetables with a strainer and set aside. Blend the remaining soup in the pot with an immersion blender or puree in batches in a blender. Blend until smooth or your desired consistency.
Bring the blended soup back to a boil and pour in the Tropical Crema; mix for 3-4 minutes until smooth.
For the bread bowl, use a knife to cut off the tops and scoop out the centers with a spoon.
Put bread on a baking sheet and broil in the oven on high for 2-3 minutes or until it’s golden brown on top. Don’t let it burn. Remove from oven.
Turn off the heat of the soup. Stir in the Cheddar Cheese and reintroduce the reserved cooked vegetables. Stir well then pour into the bread bowls.
Serve right away and garnish with more Cheddar Cheese.