I had some problems with this soup. The taste was okay, but the texture was not. I used my immersion blender to blend things up, but I would recommend using a blender instead. I could not get my soup smooth enough, and the texture kind of bothered me. 😦 This was just okay. I felt like it was a lot of work for a so-so outcome. Meh.
Cheesy Broccoli Soup in Sourdough Bread Bowls
(Chloe’s Kitchen, Chloe Coscarelli)
2 tablespoons olive oil, plus extra for brushing
1 onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
2 cups soy, almond, or rice milk (I used almond)
1 bunch broccoli, florets cut, stems trimmed, peeled & chopped
3/4 cup nutritional yeast flakes
2 teaspoons lemon juice
freshly ground black pepper
8 regular sourdough loaves or 16 small sourdough breads
Preheat the oven to 350 degrees.
In a large pot, heat 2 tablespoons oil over medium-high heat, and sauté onions until soft. Season generously with salt, add garlic, and let cook a few more minutes.
Add broth, nondairy milk, and broccoli. Bring to a simmer, cover, reduce heat to medium-low & let simmer for 20 minutes until broccoli is tender.
Spoon out a small amount of broccoli florets and reserve. In batches, transfer the remaining contents of the pot to a blender and puree. Return pureed soup to the pot and add the reserved broccoli florets. Over low heat, stir in nutritional yeast until incorporated. Add lemon juice and season with salt and pepper. Mix well
Slice the tops off each sourdough bread; and using a spoon and/or knife, hollow out the inside. Cut or tear the removed bread into bite-sized chunks and set aside. Brush oil on the inside of each bowl to seal the bread so that the soup will not leak out. Place bread bowls on a baking sheet and bake for 15 minutes, or until lightly browned on the inside. Remove from oven and place each bread bowl into a soup bowl. Ladle the soup into the bread bowl and serve with the bread chunks.