Description
A delicious and comforting creamy soup served in a freshly baked bread bowl.
Ingredients
Scale
- 3 small to medium-sized round bread loaves
- 2 cups heavy cream
- 2 cups vegetable broth
- 2 tablespoons butter
- 2 tablespoons flour
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mixed vegetables (carrots, peas, corn), diced
- Salt and pepper to taste
- 1 cup cheddar cheese, grated
- Parsley, chopped for garnish
- 1 tablespoon olive oil
Instructions
- Prepare Bread Bowls: Preheat your oven to 350°F (175°C). Cut the top off each bread loaf and hollow out the inside, leaving about 1-inch thick walls. Place the bread bowls in the oven for 10 minutes to lightly toast.
- Make the Soup Base: In a large pot, melt the butter over medium heat. Add olive oil. Sauté the chopped onion and garlic until translucent. Stir in the flour, cooking for 1 minute to remove the raw flour taste.
- Cook the Soup: Gradually add the vegetable broth, stirring constantly to avoid lumps. Pour in the heavy cream, and bring the mixture to a simmer. Add the mixed vegetables and cook for about 10 minutes, until tender. Stir in the grated cheese until melted and smooth. Season the soup with salt and pepper to taste.
- Assemble: Ladle the hot, creamy soup into each bread bowl. Garnish with chopped parsley for added flavor and presentation.
- Serve: Serve immediately while the soup is hot and the bread is fresh.
Notes
- Bread Selection: Use crusty bread to prevent the bowls from becoming too soggy.
- Soup Consistency: Adjust the thickness with additional broth or cream as needed.
- Vegetable Variations: Feel free to vary the vegetable mix based on preference or seasonal availability.
- Flavor Enhancement: Add a splash of white wine for an extra depth of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bread bowl