LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4
40 MINS
15 MINS
25 MINS
INGREDIENTS
4 large round bread rolls
3 tbsp butter
1 medium onion, finely diced
2 cloves garlic, crushed
¼ cup cake flour
3 cups vegetable stock
½ cup Cremora Original
1 cup broccoli florets, chopped small
1 cup Cheddar cheese, grated, plus extra for garnish
½ tsp each salt & black pepper, to taste
4 rashers back bacon, cooked until crispy and chopped
SERVING SUGGESTION:
Fresh herbs, of choice
METHOD
1. Preheat the oven to 190°C. Slice the tops off the 4 large bread rolls. Carefully hollow out the centres to make a bowl, leaving about a 1.25cm thick shell so the soup doesn’t leak. Place the bread bowls and the "lids" onto a baking tray and toast in the oven for about 5-10 minutes until lightly brown and toasty. *Chef’s Tip: Don't throw away the bread scooped from the centre! Save it to dip into the soup later.
2. In a medium pot, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Stir in the crushed garlic and sauté for another minute until fragrant.
3. Sprinkle the cake flour over the cooked onions and garlic. Using a whisk, stir continuously for 2 minutes to cook out the flour tand form a smooth paste. Slowly pour in the vegetable stock, whisking constantly to ensure there are no lumps. Whisk in the Cremora Original and bring the mixture to a gentle simmer and let it cook until it starts to thicken.
4. Stir in the finely chopped broccoli florets. Season well with salt and black pepper to taste. Lower the heat, cover, and let it simmer gently for 10 minutes until the broccoli is perfectly tender but still keeps its vibrant green colour.
5. Take the pot off the heat. Stir in the grated cheddar cheese until it melts completely. Fold in most of the crispy chopped bacon, saving a little to garnish. Taste and adjust the seasoning if needed.
6. Ladle the hot, creamy broccoli soup into the toasted bread bowls. Garnish with a sprinkle of extra cheddar cheese, the remaining crispy bacon and freshly chopped herbs. Serve immediately while hot and ENJOY!
Cheesy Bacon & Broccoli Soup Bread Bowls
WRITE YOUR REVIEW
Share your feedback to help us create amazing recipes for you!
LEVEL:
EASY
SERVES:
4
TOTAL TIME:
40 MINS
PREP TIME:
15 MINS
COOK TIME:
25 MINS
Cheesy Bacon & Broccoli Soup Bread Bowls
INGREDIENTS
4 large round bread rolls
3 tbsp butter
1 medium onion, finely diced
2 cloves garlic, crushed
¼ cup cake flour
3 cups vegetable stock
½ cup Cremora Original
1 cup broccoli florets, chopped small
1 cup Cheddar cheese, grated, plus extra for garnish
½ tsp each salt & black pepper, to taste
4 rashers back bacon, cooked until crispy and chopped
SERVING SUGGESTION:
Fresh herbs, of choice
METHOD
1. Preheat the oven to 190°C. Slice the tops off the 4 large bread rolls. Carefully hollow out the centres to make a bowl, leaving about a 1.25cm thick shell so the soup doesn’t leak. Place the bread bowls and the "lids" onto a baking tray and toast in the oven for about 5-10 minutes until lightly brown and toasty. *Chef’s Tip: Don't throw away the bread scooped from the centre! Save it to dip into the soup later.
2. In a medium pot, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes until soft and translucent. Stir in the crushed garlic and sauté for another minute until fragrant.
3. Sprinkle the cake flour over the cooked onions and garlic. Using a whisk, stir continuously for 2 minutes to cook out the flour tand form a smooth paste. Slowly pour in the vegetable stock, whisking constantly to ensure there are no lumps. Whisk in the Cremora Original and bring the mixture to a gentle simmer and let it cook until it starts to thicken.
4. Stir in the finely chopped broccoli florets. Season well with salt and black pepper to taste. Lower the heat, cover, and let it simmer gently for 10 minutes until the broccoli is perfectly tender but still keeps its vibrant green colour.
5. Take the pot off the heat. Stir in the grated cheddar cheese until it melts completely. Fold in most of the crispy chopped bacon, saving a little to garnish. Taste and adjust the seasoning if needed.
6. Ladle the hot, creamy broccoli soup into the toasted bread bowls. Garnish with a sprinkle of extra cheddar cheese, the remaining crispy bacon and freshly chopped herbs. Serve immediately while hot and ENJOY!