Cheddar/Gruyere Broccoli & Carrot Soup in a Bread Bowl-WMR

Right off the bat I am going to tell you this recipe came about for Sunday night dinner because I wanted to use my new Immersion Blender that I got for a Christmas gift. Why exactly this soup recipe, well besides it is delicious, I don’t know? I adapted the following recipe from Ree Drummond aka Pioneer Woman’s recipe for Broccoli-Cheese Soup of which I have provided the link. I say adapted the recipe because as much as I love Pioneer Woman, and I do, some of her recipes are very caloric and too fat laden for me and let’s just say it, get it out there, against my Woman Market Ready principle. With that being said the recipe I provide you will be just as tasty and filling as PW’s but a little more figure friendly! Win-Win 🙂

Cheddar/Gruyere Broccoli & Carrot Soup in a Bread Bowl-WMR

Here is the recipe up front with my substitutions noted with a dash for those in a hurry who do not like to go on my culinary journey. 😀

For those that do please continue below!

1. Saute a large or 2 medium onion(s) in 1/3 cup of whipped salted butter for 3-4 minutes.

   

   

2. Add the 1/3 cup of flour, coat all of the onion pieces and cook for an additional minute.

   

3. Add 2 cups of no fat half and half; 5 cups of no sodium chicken stock (you can use vegetable stock if you prefer, I think chicken stock has more flavor); 4 heads of broccoli cut to your size liking; a good cup of shredded carrots, for a nice sweet, healthy taste; a tablespoon or two of salt; a heaping amount of pepper, I just love the stuff and a pinch of nutmeg (I didn’t really taste it in the recipe so if you like two pinches).

   

   

   

4. Turn the heat to low, cover and simmer your deliciousness for 25-30 minutes until your vege desired tenderness. Stir every so often.

   

5. In the meantime, put those muscles to good use and shred some cheese. One cup of Cheddar and 1 cup of Gruyere is what I used.

   

   

   

   

6. Next step, prep your bread bowls for the oven. Set your oven temp to 400 degrees, hollow out 2 nice size rolls (be careful to leave enough insides to support the soup). Butter the outside liberally and a little inside also and bake for 5-6 minutes to harden the outside and melt the butter. Remove and set aside.

   

   

7. After your soup has simmered and your veges are nice and tender–YOU need to make the big decision! How chunky do you want your soup. I chose to take 2 or so cups out and blend them using my new toy, my immersion blender. I get a little chunky, I get a little smooth, the best of both worlds!  😛

   

   

8. Return your blended soup to the pot and add the cheese to melt.

   

9. Time to plate or shall I say time to “bowl”! Place your bread bowl inside another real bowl (what’s not real about bread bowls you say) to catch any soup overflow. Season to taste, perhaps a little more pepper and ENJOY!!  😆

   

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Kimberly

Author; Blogger; Self-Proclaimed “Woman” of all trades and Self-Proclaimed “Master” of some! AFAA Certified Group Aerobics Instructor since 1998; MA Licensed Real Estate Agent since 1995; former Certified Financial Counselor and Passionate Advocator of Financial Education for Women. Tech Geek; Home Cook & Most Importantly, Mother of 3, my #1 Reason for Living!!!

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