Categories: Meals

Ingredients

• 6 oz. Broccoli
• 6 oz. Carrot
• 1 Celery Stalk
• 1 Yellow Onion
• 2 oz. Roasted Red Peppers
• 2 Bread Bowls
• 2 tsp. Vegetable Base
• 6 fl. oz. Heavy Whipping Cream
• 31/2 oz. Shredded Cheddar Cheese

Directions

1. Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.

2. Cut broccoli florets into bite-sized pieces. Peel, trim, and cut carrots into ¼" pieces. Trim ends off celery and cut into ¼" dice. Halve and peel onion. Cut halves into ¼” dice. Drain, rinse, and cut roasted red pepper into ¼" dice. Carefully cut openings into bread bowl tops and use your fingers to pull insides out, leaving ½" wall to prevent leakage. Reserve inner bread pieces.

3. Heat 2 tsp. olive oil in a medium pot over medium-high heat. Add celery, carrots, and onion to hot pot. Cook, stirring occasionally, until onions become translucent, 2-3 minutes.

4. Add 1 ½ cups water and vegetable base to pot. Bring to a simmer and cook 5 minutes.

5. Stir in cream, roasted red pepper, and broccoli. Return to a simmer and stir in shredded cheddar (reserve a bit for garnish). Simmer until soup thickens enough to coat back of a spoon, 3-5 minutes. Taste, and season with a pinch of salt and pepper if desired. While soup simmers, bake bread bowls.

6. Place bread bowls and reserved inner bread pieces on prepared baking sheet and bake until lightly toasted, 5 minutes.

7. Place a serving of soup in baked bread bowl. Garnish with remaining cheddar cheese.

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