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Cheddar Cheese Soup with Homemade Bread Bowl

Cheddar Cheese Soup with Homemade Bread Bowl from Table for Seven

Eat your dishes! Creamy cheese soup served in a homemade bread bowl.

A few weeks ago, my mom came to visit.  It was a big shopping day before Christmas.  For lunch, we dined a small pizza place that served the most amazing cheddar cheese soup.  It was heavenly!

I then, set out to find a cheddar cheese soup to make at home that wasn’t too complicated. Not that soup is complicated, but, for me..it can be. Weird, I know. To top it off..I decided to serve it in nifty bread bowls.   Again, looking for a recipe that wasn’t complicated. Bread is not my forte..so, anything too much and we would be sticking with bowls.

But, alas, I found a so-simple bread bowl recipe.  I was shock at how simple it was. Why have we been eating soup from a bowl all these years? It’s a mystery.  From now on..edible dishes are the way to go.

This soup is great for this time of year. Warm, cheesy and very filling. The addition of the bread bowl tops it off nicely. Some topping ideas..sour cream, more cheese, bacon bits, green onions

linking up and weekend potluck

Yield: Makes: 8- 1 cup servings

Cheddar Cheese Soup with Homemade Bread Bowl

Cheddar Cheese Soup with Homemade Bread Bowl

Eat your dishes! Creamy cheese soup served in a homemade bread bowl.

Prep Time 3 hours
Cook Time 50 minutes
Total Time 3 hours 50 minutes

Ingredients

FOR SOUP:

  • 1 medium onion, chopped
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 TBSP Dijon mustard
  • 1/4 tsp black pepper
  • 30 oz chicken broth
  • 2 cups whipping cream ( or whole milk)
  • 4 cups shredded sharp cheddar cheese
  • dash of nutmeg

FOR BREAD BOWLS:

  • 1 cup, plus 3 TBSP water (70-80 degrees)
  • 2 TBSP oil
  • 1/4 cup grated Parmesan cheese
  • 1 tsp sugar
  • 1 tsp salt
  • 3 cups bread flour
  • 2 1/2 tsp active dry yeast

Instructions

FOR SOUP:

  1. In a large pot, cook and stir onion and butter until tender. Add in flour,mustard, pepper and nutmeg. Stir until well blended.
  2. Stir broth in slowly. Add in cream. Bring to a boil
  3. Remove from heat and add cheese. Stir until completely melted. Cook until thickened. Stirring constantly.

FOR BREAD BOWLS:

  1. Add ingredients in your bread machine according to manufacturers directions. Select dough setting.
  2. When dough is complete, turn dough on lightly floured surface. Divide into 4 sections. Place on a greased baking sheet and cover. Place in a warm area and let rise until double their size ( 30-60 mins)
  3. Bake in a preheated 400 degree oven for 15-20 minutes.Let them cool completely.
  4. Cut off top and hollow out inside.Remaining bread can be saved another use (ex: breadcrumbs).
  5. Fill with soup.
  6. Makes: 4 bowls

Notes

  • soup adapted from Kraft
  • bread bowls adapted from Taste of Home
  • If you do not have a bread maker, see this post on how to make them without one.
  • Prep time includes time in bread maker and rising time. Time may vary, depending on your appliance.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 983Total Fat: 71gSaturated Fat: 40gTrans Fat: 2gUnsaturated Fat: 23gCholesterol: 200mgSodium: 1676mgCarbohydrates: 48gFiber: 2gSugar: 4gProtein: 38g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Anita at Hungry Couple

Thursday 24th of January 2013

I've been looking at this recipe ever since you posted it and am completely obsessed. :) I've never made bread before so I might start with the soup and buy the bread. Then I'll work my way up to making the edible bowl as well. Love it!!!

erin

Thursday 24th of January 2013

Thanks Anita! Hope you enjoy the soup :)

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