Cheesy Broccoli Soup in Breadbowls Recipe

Once October rolls around, soup becomes a weekly staple in our home throughout the fall and winter.  A fun tradition my family started a few years ago is to make soup in bread bowls on the first snow day of the season.  There is just something so magical about seeing the ground covered in white and eating a warm bowl of soup with bread while wearing an oversized sweater and fuzzy socks.  Last Friday was the first snow and I jumped at the chance to make cheesy broccoli soup in bread bowls.

I like to think of myself as a soup connoisseur and try recipe after recipe until I find “the one.”  A few years ago I was on the hunt for the perfect cheesy broccoli soup.  I found one that was close to perfect and tweaked it until it became “the one.”  This soup is phenomenal and tastes of restaurant quality!

That same year fate brought me to the perfect cheesy broccoli soup, it also brought me to these Italian bread bowls from Real Mom Kitchen.  I was browsing Pinterest one day and found a pin, long and forgotten.  Cheesy broccoli soup in homemade bread bowls?!  I DIE! This tasty combination has become a favorite in our house and has been the perfect meal to give to others when sick or when blessed with a new baby.  I’m so excited to be sharing these recipes with you today!

Italian Bread Bowls

from Real Mom Kitchen

1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

In a large bowl or bowl of stand mixer (I used my Bosch), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (I used more like 6 to 6 1/2 cups). Knead for 8 minutes on low speed of electric mixer or turn onto well floured surface and knead.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 50 minutes.

Punch dough down, and divide into 6 equal portions. Shape each portion into a round ball. Place bread bowls on cookie sheet lined with parchment paper. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.

Broccoli Cheese Soup

1/2 cup butter
1 onion, diced
1 16 oz. bag frozen broccoli
1 head fresh broccoli, chopped
4 cans chicken broth
1 2lb loaf of Velveeta
2 cups milk
1 TBSP garlic powder
2/3 cup cornstarch
1 cup cold water

In a large stockpot, melt butter and brown onion. Add broccoli and chicken broth and simmer until broccoli is tender, about 10 minutes.

Lower heat, add Velveeta in cubes and stir till cheese is melted. Add milk and garlic powder.

Mix the cornstarch with COLD water till dissolved. Add to pot. Stir soup till thickened and warm.

*This soup makes a TON! I always make the whole recipe and freeze the leftovers in 2 cups portions for easy grab and go lunches.

Now the fun part! Cut the tops off and hollow out the bread bowls, leaving some bread on the sides to scoop out with the soup. Ladle soup into bowls and serve the top of the bread bowl on the side for dipping. These bowls hold about 1 to 1 1/2 cup soup in them so you might want seconds!

Let me know if your family likes it!  Keep watch for more delicious soup recipes coming soon!