Broccoli, Cauliflower, and Cheddar Soup Served in Crusty Bread Bowls

Steaming Broccoli, Cauliflower, and Cheddar Soup in a Crusty Bread Bowl.

This is a soup made from what is on hand.  I first thought of "Broccoli and Cheddar" soup but found some cauliflower in the refrigerator ergo this soup.  I like meatless soups and chowders especially in bread bowls.  Since I enjoy the luxury of a bread maker I can throw a bread recipe into the dough cycle on days I am trying to get more done than I am likely to accomplish!  Ergo bread bowls!

Ingredients for Crusty Bread Bowls:

2 C. water 105-115 degrees F
1/4 C. canola oil
2 T. sugar
2 pkg. (or 2 scant tablespoons) instant yeast
1 T. kosher salt
6 1/2 C. bread or all purpose flower (I used bread)

Remove the bread pan from the machine and add the water, oil, and sugar into the pan.  Next add the flour and salt.  Using a tablespoon make a trench from one end to the other in the flour, not deep enough to get into the water.  Sprinkle the yeast into the trench, then place the pan back into the bread machine, clicking it into place.  Close the lid and set the machine to the dough cycle. This is a very active dough and would make 2 large loaves and will be TOO MUCH TO LEAVE IN THE BREAD MAKER.  I recommend you keep an eye on this and set the kitchen timer to remind you to punch it down then dump it into a large buttered bowl to rise for an hour or so more covered with a tea towel.

Ready for a second rise.

When the dough has doubled punch down and shape into 4 or 5 balls then set onto either a parchment covered baking sheet or a large baking stone.  Cover and let rise until doubled in size, about 1 hour.  Bake in a preheated oven at 400 degrees F for 25-30 minutes until it sounds hollow when tapped and is nicely browned.  Cool.

If using for soup bowls trim off the tops and pull out the center reserving for later use as crumbs or stuffing.  You may want to freeze,

After cutting off the top just pull out with your fingers!

Broccoli, Cauliflower, and Cheddar Cheese Soup:


2 heads of broccoli
1/2 head of cauliflower
1 large onion diced
olive oil to drizzle
1 stick of butter
1/4 C. flour
1 qt. milk
1 can evaporated milk
1 c. hot water
3 chicken bullion cubes
pinch of freshly grated nutmeg
salt black pepper
3 C. grated cheddar or combination of cheese you like

Preheat the oven to 400 degrees.  Peel the tough skin from the bottoms of the broccoli stalks then separate the stems from the florets and dice them into bite sized pieces.  Place the stems with half of the cauliflower pieces on a baking pan and drizzle with olive oil, salt, and pepper.

Toss well and roast for about 20-25 minutes n the hot oven.  You want it to brown a bit to add flavor to the soup.

Meanwhile melt the butter in a soup kettle and add the onion, salt, and pepper.  Saute until softened and add the flour stirring to toast it a bit.  Now add the milk, evaporated milk, warm water, and bullion cubes stirring until thickened.  Add the held back florets and the roasted vegetables making sure to scrape all of the browned bits into the soup pan!

Rasp a bit of nutmeg into the soup, taste and add salt and pepper if needed.  Simmer until the vegetables are tender.

At serving time add the shredded cheese reserving some for garnish if desired.  Stir until melted.

Ladle into  bread bowls or mugs and garnish with shredded cheese.

It is raining and a good day for a warm bowl of freshly made soup.