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
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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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.
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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.
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Add 1 ½ cups water and vegetable base to pot. Bring to a simmer and cook 5 minutes.
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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.
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Place bread bowls and reserved inner bread pieces on prepared baking sheet and bake until lightly toasted, 5 minutes.
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Place a serving of soup in baked bread bowl. Garnish with remaining cheddar cheese.