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
Cut slices off the top of each bread loaf.
Hollow out bottoms leaving about 1/4 inch at the bottom.
Use a 6-qt. stockpot.
Heat butter over medium heat.
Saute onion and garlic, about 6-8 minutes.
Add broccoli, carrot, stock, cream and seasonings.
Bring to boil then simmer uncovered until vegetables are tender, about 10-12 minutes.
Mix cornstarch and water until smooth, stir into soup.
Bring back to a boil, stirring occasionally.
Continue to cook and stir until thickened, about 1-2 minutes.
Remove bay leaves.
Stir in shredded cheese until melted.
Fill bread bowls with soup.
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