Broccoli-Cheese Soup in a Breadbowl

It isn't exactly fall weather quite yet, but John and I were craving soup so we said "Heck with it! Who cares if it's not fall!" John found this recipe for Broccoli-Cheese soup in the Martha Stewart Cookbook that we got as a wedding gift. This is actually the first recipe of Martha's that I have tried. And I would have been extremely disappointed if it had turned out anything but amazing...this is Martha Stewart we're talking about. John and I give this soup 2 thumbs up! But my favorite part was the breadbowl. :)


The bread recipe is from a cooking class that John took years ago. I found the packet of recipes when I was cleaning out a box of John's "really important stuff" that sat in our closet, untouched, for more than a year. It's called Peasant Bread and it's actually surprisingly easy to make. I've made it two times in the past few weeks, because it's that good! I can't wait to fill these breadbowls with all types of soup as the weather turns cooler.



Peasant Bread
2 cups warm water
2 tablespoons active yeast
1 tablespoon sugar
2 teaspoons salt
4 cups bread flour (extra for kneading)

In a large bowl of the electric mixer, combine water, yeast, sugar and salt. Stir until yeast dissolves. Slowly add bread flour and mix with dough hook until thoroughly combined. Turn dough out onto a floured surface. Knead until thumb punched in center rises back immediately. (This won't take long. Don't over knead.) Place dough in well oiled bowl and allow to double in size.

Cover baking sheet with parchment paper. If making bread bowls, divide risen dough into 4 loaves and place on covered baking sheet. If not, dividing the dough into 2 makes good sized loaves.

Place the bread in an oven set at 135 degrees and allow to rise for a second time for 10 minutes. Take bread out and turn up the oven to 425 degrees. Bake bread at 425 for 10 minutes. Keep bread in the oven and turn down to 375 degrees. Bake for an additional 20 minutes.

Remove bread from oven. While still hot, brush the top with melted butter. Allow to cool slightly before slicing. [John and I prefer to spread butter on the slice of bread rather than brushing melted butter on top.] Eat and enjoy!!


Broccoli-Cheese Soup
2 1/2 cups fat-free chicken broth
6 ounces chopped fresh broccoli -or- 10 ounce package frozen chopped broccoli, thawed
1 medium carrot, chopped (optional)
1 medium rib of celery, chopped (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 cup fat-free half & half
3 tablespoons all-purpose flour
3 slices low-fat cheddar cheese -or- 1/2 cup shredded low-fat cheddar cheese

In a large saucepan, stir together the broth, broccoli, carrot, celery, salt, pepper and nutmeg. Bring to a simmer over medium-high heat. Reduce the heat and simmer, covered, for 6-8 minutes, or until the vegetables are tender. In a small bowl, whisk together the half & half and flour. Stir into the saucepan. Simmer for 1-2 minutes, or until thickened, stirring occasionally. Add the cheese. Remove from the heat. Stir until the cheese is melted.