Broccoli Cheese Soup - a creamy soup loaded with bits of broccoli and carrots in a cheese broth. 1 Tablespoon butter 1 teaspoon minced garlic 1/2 cup diced onion 1/4 cup flour 1/4 cup melted butter 2 cups half and half 3 cups chicken broth 4 cups finely diced broccoli 1 cup finely chopped carrot sticks 2 cups sharp cheddar cheese salt and pepper 2 rolls Pillsbury Crusty French Loa Saute the onion and garlic in the Tablespoon of butter. Set aside. Whisk the melted butter and flour over medium heat for 3-4 minutes. Slowly add the half and half while continuing to whisk. Add the broth and simmer for 20 minutes. Stir in the broccoli, carrots, and onions. Simmer on low heat for about 20 minutes or until the vegetables are tender. While the soup is cooking, bake the bread bowls. Remove the loaf from the packaging and cut into 3 sections. Fold and roll each section into a ball. Twist all the seams underneath the ball and place on a greased baking sheet. Bake at 350* for 25 minutes. Let cool. Use a knife to remove the top center section. Press the inside down to make room for the soup. Add any salt and pepper that you need now to the soup. Use an immersion blender to puree the soup. Or remove half of it to a blender and pulse until creamy. Stir into the rest of the soup. Stir in the cheese until melted. Serve warm in the bread bowls.
Posted on: Sun, 03 Nov 2013 20:08:27 +0000
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