Saturday, February 16, 2013

Cheesy Broccoli in Sourdough Bread Bowls

These are so AMAZING! It really reminds me of Panera's soup menu and how they give you a choice of either an actual bowl or a bread bowl! This recipe is very delicious and its something that I would probably have everyday of my life (too exaggerated)! Follow me on this blog for more blog updates. Enjoy!

(Serves 6-8)
2 tbsp olive oil + extra for brushing
1 medium onion, chopped
Sea salt
2 cloves garlic, minced
2 cups vegetable broth (or chicken broth)
2 cups of whole, almond, soy, or rice milk
1 bunch broccoli, florets cut, stems trimmed, peeled, and chopped
3/4 cup cheese, shredded
2 tsp lemon juice
Ground black pepper
6-8 sourdough loafs

  1. Preheat oven to 350 degrees.
  2. In a large pot, heat 2 tbsp olive oil over medium-high heat and sauté onions until tender. Season with salt, add in the garlic, and cook for a few more minutes.
  3. Add in the broth, milk, and broccoli. Bring the liquid into a simmer, cover, reduce heat to medium-low and let it cook for 20 minutes until broccoli is soft.
  4. Spoon out a couple of broccoli florets and set aside. Transfer the remaining contents into a large blender and purée. Return the puréed mixture to the pot and add in the reserved broccoli florets. Cooking it on low heat, add in the cheese until melted. Add in the lemon juice and season the soup into perfection.
  5. Slice the top of each sourdough and hollow out the inside. Save the removed bread for dipping into your soup and tear it apart into chunks. Brush oil on the insides of each bread to prevent the liquid from leaking out. Place bread bowls onto a baking sheet and bake for 15 minutes or until the bowls are crispy. Remove from oven and place each bowl onto a serving plate. Pour in desired amount of soup into the bowls and garnish with cheese. Serve with the reserved bread chunks and enjoy!

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