Broccoli Cheddar Soup

Instructions

1
Cook Within: Save hollowed-out bread and tear into pieces for dipping into soup.
2
Chopped onions, carrots, and celery: form the basis of countless soups, stocks, and sauces in cooking. This mixture is referred to as “mirepoix.”
3
Prepare the Ingredients: Cut broccoli florets into bite-sized pieces. Peel, trim, and cut carrots into ¼” pieces. Trim ends off celery and cut into ¼” dice. Halve and peel onion. Cut halves into ¼” dice. Drain, rinse, and cut roasted red pepper into ¼” dice. Carefully cut openings into bread bowl tops and use your fingers to pull insides out, leaving ½” wall to prevent leakage. Reserve inner
4
Stir in cream, roasted red pepper, and broccoli.: Return to a simmer and stir in shredded cheddar (reserve a bit for garnish). Simmer until soup thick- ens enough to coat back of a spoon, 3-5 minutes. Taste, and season with a pinch of salt and pepper if desired. While soup simmers, bake bread bowls.
5
Heat 2 tsp. olive oil in a medium pot over medi-: um-high heat. Add celery, carrots, and onion to hot pot. Cook, stirring occasionally, until onions become translucent, 2-3 minutes.
6
Bake the Bread Bowls: Place bread bowls and reserved inner bread pieces toasted, 5 minutes.
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Start the Soup: Add 1 ½ cups water and vegetable base to pot. Bring to a simmer and cook 5 minutes.
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Plate the Dish: Place a serving of soup in baked bread bowl. Garnish with remaining cheddar cheese. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts • To prevent bread bowl from leaking, be sure to leave at least ½” wall when hollowing used twice. Most goes in soup, and a pinch is used for garnish. the recipe before you start–we promise it will be time
9
Cut broccoli florets into bite-sized pieces. Peel,

Ingredients

Instructions