Cheesy Broccoli Soup in a Bread Bowl

Ingredients

• ¼ cup butter, cubed
• ½ cup chopped onion
• 2 garlic cloves, minced
• 4 cups fresh broccoli florets
• 1 large carrot, finely chopped
• 3 cups chicken stock
• 2 cups half-and-half cream
• 2 bay leaves
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¼ teaspoon pepper
• ¼ cup cornstarch
• ¼ cup water or additional chicken stock
• 2½ cups shredded cheddar cheese
• 6 small round bread loaves, about 8 ounces each, optional
• Optional toppings: crumbled cooked bacon, additional shredded cheddar, ground nutmeg, and pepper

Instructions

1. In a 6-quart stockpot, heat the butter over medium heat. Sauté the onion and garlic until tender, 6–8 minutes.
2. Stir in the broccoli, carrot, stock, half-and-half, bay leaves, salt, nutmeg, and pepper. Bring the soup to a boil, then simmer uncovered for 10–12 minutes, until the vegetables are tender.
3. Mix the cornstarch with the water or additional stock and stir it into the soup. Bring the soup back to a boil, stirring until thickened, 1–2 minutes. Remove the bay leaves and stir in the cheese until melted.
4. If using bread bowls, cut a slice from the top of each loaf and hollow out the bottom, leaving ¼-inch-thick shells. Save the removed bread for another use. Fill the bread bowls just before serving.
5. Add bacon, more cheddar, nutmeg, or pepper if desired.