CHEESY BROCCOLI SOUP IN A BREAD BOWL
This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. -Rachel Preus, Marshall, Michigan
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat butter over medium heat; saute onion and garlic until tender, 6-8 minutes. Stir in broccoli, carrot, stock, cream and seasonings; bring to a boil. Simmer, uncovered, until vegetables are tender, 10-12 minutes., Mix cornstarch and water until smooth; stir into soup. Bring to a boil, stirring occasionally; cook and stir until thickened, 1-2 minutes. Remove bay leaves. Stir in cheese until melted., If using bread bowls, cut a slice off the top of each bread loaf; hollow out bottoms, leaving 1/4-in.-thick shells (save removed bread for another use). Fill with soup just before serving. , If desired, serve soup with toppings.
Nutrition Facts : Calories 422 calories, Fat 32g fat (19g saturated fat), Cholesterol 107mg cholesterol, Sodium 904mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
FRENCH ONION BREAKFAST BREAD BOWL WITH BROCCOLI
This recipe is sponsored by Birds Eye®. Transform a humble loaf of bread into a shell filled with a delicious combination of caramelized onions, broccoli and eggs. Then top it off with tons of Gruyere and broil it until it's melty-just like everyone's favorite part of classic French onion soup! It's a total showstopper and the perfect holiday breakfast for the whole family.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place a rack in the middle of the oven and preheat to 475 degrees F.
- Slice off the top one-third of the bread with a serrated knife. Hollow out the loaf by cutting a circle around the inside of the bread, leaving a 1-inch border. Pull the soft bread out with your hands, making sure to leave about 1 inch intact at the bottom of the bowl as well. Tear some of the soft insides into large rustic croutons (you'll have about 1 1/2 cups). Reserve the remaining top and bread pieces for another use (such as breadcrumbs).
- Place the bread bowl and croutons on a baking sheet. Spread 2 cups Gruyere inside the bread bowl, pressing the cheese into the sides and bottom to help it adhere. Bake until the cheese is melted and the croutons are golden, about 10 minutes. Set aside.
- Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, 5 minutes. Coarsely chop the broccoli and set aside.
- Melt 3 tablespoons butter in a large nonstick skillet over medium heat. Add the onions, thyme, bay leaf, sugar, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are soft and golden brown, 16 to 20 minutes. (If the onions begin to darken too quickly, reduce the heat to low, add 1 teaspoon water and use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.)
- Remove and discard the thyme sprigs and bay leaf from the onions. Stir in the balsamic vinegar and cook until it is fully reduced and the pan is dry, about 2 minutes. Transfer the onions to a bowl and set aside. Rinse and wipe out the skillet.
- Melt the remaining 3 tablespoons butter in the same skillet over medium heat.
- Meanwhile, beat the eggs, heavy cream, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the egg mixture to the skillet and cook, moving the eggs back and forth with a rubber spatula as they begin to set, until just cooked through and slightly creamy, 5 to 7 minutes. Remove from the heat and fold in the broccoli.
- Spoon the mixture into the bread bowl, firmly pressing it down with the back of the spoon (you should have about 7 cups of filling). Top with the caramelized onions, then the croutons. Mound the remaining 3 cups Gruyere on top and bake until the cheese is melted and golden around the edges, about 20 minutes. Let cool on the baking sheet for 5 minutes before slicing into wedges.
CREAMY BROCCOLI DIP
This broccoli dip is a fresh, zippy, tangy addition to any meal. It's basically ranch with broccoli blended in and it goes really well with potato chips, potato wedges - anything oily and crispy!
Provided by Molly Yeh
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a medium saucepan of salted water to boil. Add the broccoli and cook until tender, about 4 minutes. Drain and rinse under cold water until cool. Pat dry. Alternatively, you can drain the broccoli and immediately add to the food processor (just chill the dip before serving).
- Transfer the broccoli to a food processor and add the mayonnaise, milk, parsley, chives, lime juice, dill, 1/2 teaspoon salt and several grinds of pepper. Pulse to make a smooth dip. Transfer to a serving bowl. Garnish with chopped dill. Leftover broccoli dip will keep covered in the refrigerator for up to 2 days. (Makes about 1 1/2 cups of dip.)
- Serve with broccoli florets and ridged potato chips.
HOT BROCCOLI DIP
Served in a hollowed-out sourdough loaf, this cheesy hot dip is laced with broccoli and served with the bread pieces from the center of the loaf.
Provided by My Food and Family
Categories Bread
Time 30m
Yield 20 servings, 2 Tbsp. dip and 1 oz. bread each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Cut slice from top of bread loaf; remove center, leaving 1-inch-thick shell. Cut removed bread into bite-size pieces. Cover shell with top of bread; place on baking sheet with bread pieces. Bake 15 min.; cool slightly.
- Meanwhile, cook and stir celery, red peppers and onions in butter in medium saucepan on medium heat 5 min. or until crisp-tender. Add VELVEETA; cook on low heat 5 min. or until melted, stirring frequently. Add broccoli, rosemary and hot pepper sauce; cook 5 min. or until heated through, stirring constantly.
- Pour into bread loaf. Serve with toasted bread pieces.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
HOT BROCCOLI CHEESE DIP IN BREAD BOWL APPETIZER
I found this on the back of an insert that was in a box of soup mix, and I haven't made it yet. This looks like an easy appetizer that you could throw together for impromptu guests. My family has made something similiar in the past, but it wasn't a warm dip. Serve the bread cubes, crackers, bagel chips, etc around the outside of the bread bowl on the serving platter.
Provided by VickyJ
Categories Cheese
Time 40m
Yield 1 quart loaf, 16-32 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix cream cheese, Miracle Whip, and dressing mix in a large bowl with electric mixer on medium speed until well blended.
- Add broccoli and 1 1/2 cups of the cheddar cheese; mix well.
- Cut slice from top of bread loaf; remove center of loaf; leaving 1-inch thick shell. Cut removed bread into bite-size pieces; cover and set aside for later use.
- Spoon cream cheese mixture into bread shell; sprinkle with remaining cheddar cheese. Cover with top of bread. Wrap in foil.
- Bake 20 minute or until dip is heated through and cheese is melted. Serve with bread pieces for dipping.
- Makes 1 qt or 32 servings; 2 Tbsp each.
Nutrition Facts : Calories 111.2, Fat 9.7, SaturatedFat 6.1, Cholesterol 30.5, Sodium 134.2, Carbohydrate 1.4, Fiber 0.5, Sugar 0.3, Protein 5.1
BROCCOLI, MUSHROOM & CHEESE DIP
Make and share this Broccoli, Mushroom & Cheese Dip recipe from Food.com.
Provided by ALC553
Categories < 30 Mins
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in butter until clear.
- Add soup, mushrooms and cheese until cheese is completly melted (stir a lot).
- Add all other ingredients.
- Serve with Frito Scoops.
Nutrition Facts : Calories 63.8, Fat 4.5, SaturatedFat 0.8, Sodium 239.6, Carbohydrate 5.5, Fiber 2.2, Sugar 2.1, Protein 1.9
VELVEETA® BROCCOLI DIP
No need to plan ahead to make this party-perfect broccoli dip! We're willing to bet you have all three ingredients already on hand.
Provided by My Food and Family
Categories Meal Recipes
Time 11m
Yield 20 (2-Tbsp.) servings
Number Of Ingredients 3
Steps:
- Microwave broccoli in covered 2-quart microwavable bowl on HIGH 3 minutes or until thawed; drain.
- Add VELVEETA and garlic powder. Microwave 2 to 3 minutes or until VELVEETA is melted, stirring after 2 minutes.
- Serve hot with assorted cut-up vegetables or baked tortilla chips.
Nutrition Facts : Calories 70, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 330 mg, Carbohydrate 3 g, Fiber 0 g, Sugar 2 g, Protein 4 g
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