Cheddar Broccoli Soup in Bread Bowl

This quick and easy "Cheddar Broccoli Soup in Bread Bowl" recipe and easy homemade bread bowl recipe is sure to be your new fall favorite. What better dish to serve for dinner than a soup served in a bowl that you can eat too!

Now this recipe might sound like a lot of work, but to make things a little easier you can use a bread mix recipe, that way you save time, and you still get the treat of having fresh bread baking in the house. Some of the ingredients you will need for this cheddar broccoli soup in a bread bowl recipe include unsalted butter, chopped onion, chopped garlic, whole milk, heavy cream, low sodium chicken broth, sliced carrots, broccoli florets, water, corn starch and shredded cheddar cheese. Traditionally soups are classified into two main types to include thick soups and clear soups. The French classifications of clear soups are called bouillon and consomm� soup. Thick soups are classified depending upon the type of thickening agent used which can include pur�es that are vegetable soups thickened with starch and bisques which are made from pur�ed shellfish or vegetables thickened with cream, cream soups may be thickened with b�chamel sauce. Other popular ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains. Other popular soups also include carrots and potatoes.

Cheese is a food that is derived from milk and produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It uses the proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. During cheese production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form. Some cheeses have molds on the rind or throughout. Most cheeses melt at cooking temperature. Hundreds of types of cheese from various countries are produced, the styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging.

Broccoli is a vegetable in the cabbage family whose edible green flowerhead is eaten. Broccoli is high in vitamin C and dietary fiber. Broccoli also contains several nutrients with strong anti cancer properties, such as diindolylmethane and small amounts of selenium. A single serving of broccoli provides more than 30 mg of vitamin C and a half cup provides 52 mg of vitamin C. Boiling broccoli reduces the levels of suspected anti carcinogenic compounds, such as sulforaphane, with losses of 20�30 percent after five minutes, 40�50 percent after ten minutes, and 77 percent after thirty minutes. However, other preparation methods such as steaming, microwaving, and stir frying had no significant effect on the compounds in the vegeta