Creamy Broccoli Cheddar Soup in a Bread Bowl

Ingredients

• 2 tbsp Garlic Olive Oil (from The Little Shop of Olive Oils)
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp all-purpose flour
• 2 cups vegetable broth
• 2 cups half-and-half (or milk for lighter version)
• 3 cups fresh broccoli florets, chopped small
• 1 large carrot, shredded
• 1½ cups sharp cheddar cheese, shredded (plus more for topping)
• Salt and pepper, to taste
• 4 small sourdough bread bowls (hollowed out)
• Optional garnish: fresh parsley or chives

Directions

1. In a large pot, heat Garlic Olive Oil over medium heat. Add onion and garlic and cook until fragrant, about 2 minutes.
2. Sprinkle flour over the mixture and whisk for 1–2 minutes to remove the raw flour taste.
3. Slowly pour in vegetable broth, whisking constantly, followed by half-and-half.
4. Add broccoli and shredded carrot. Simmer for 10–12 minutes, stirring occasionally, until the broccoli is tender.
5. Remove from heat and stir in shredded cheddar until melted and smooth. Season with salt and pepper to taste.
6. While the soup cooks, hollow out the bread bowls and lightly brush the inside with Garlic Olive Oil. Warm in the oven at 350°F for 5 minutes.
7. Pour hot soup into each bread bowl, sprinkle with extra cheddar, and garnish with parsley or chives. Serve immediately — and don’t forget to tear off pieces of that delicious bread as you go!

Recipe Note