This time of year, comfort meals are always a good idea. This hearty soup can be served as a meal or as a delicious appetizer. Sure to be a kid favorite, this is a great way to get more veggies in their diet.
- 1/4 cup butter, cubed
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 4 cup (about 8 ounces) fresh broccoli florets
- 1 large carrot, finely chopped
- 3 cups chicken stock
- 2 cups half-and-half, cream
- 2 bay leaves
- 1/2 tsp salt
- 1/4 tsp nutmeg, ground
- 1/4 tsp pepper
- 1/4 cup cornstarch
- 1/4 cup water or additional chicken stock
- 2-1/2 cups cheddar cheese, shredded
- 6 small round bread loaves
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Cut slices off the top of each bread loaf.
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Hollow out bottoms leaving about 1/4 inch at the bottom.
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Set aside.
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Use a 6-qt. stockpot.
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Heat butter over medium heat.
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Saute onion and garlic, about 6-8 minutes.
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Add broccoli, carrot, stock, cream and seasonings.
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Bring to boil then simmer uncovered until vegetables are tender, about 10-12 minutes.
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Mix cornstarch and water until smooth, stir into soup.
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Bring back to a boil, stirring occasionally.
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Continue to cook and stir until thickened, about 1-2 minutes.
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Remove bay leaves.
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Stir in shredded cheese until melted.
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Fill bread bowls with soup.
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Serve.
Try different toppings like cooked bacon crumbles, more shredded cheddar cheese (can you really have too much?), ground nutmeg, pepper or hot sauce.
Inspired by and adapted from: Taste of Home