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Vegetable Cheddar Soup Bread Bowls

Node Shortcode: [[nid:11301]]

Recipe type: Main Dish
  • 1/2 stick of butter (1/4 cup)
  • 1/2 of a medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
  • 3 cups chicken stock (or sub vegetable stock)
  • 1/4 cup cornstarch
  • 1/4 teaspoon nutmeg
  • 2 bay leaves
  • 1 large carrot, peeled and chopped small
  • 4 cups broccoli florets (about 1 head)
  • 2 1/2 cups grated cheddar cheese (about 8 ounces)
  • Salt and Pepper to taste
  • Bread Bowls
  1. Hollow out large round buns to make bread bowls, set aside
  2. Cook the butter, onion, and garlic on about medium heat until tender.
  3. Slowly add the half and half cream and chicken stock.
  4. In a separate glass or bowl mix the cornstarch with a little bit of water until there are no clumps and add it to the pot
  5. Add the nutmeg and bay leaves and cook on medium low until thickened.
  6. Add the carrot and broccoli and simmer until tender.
  7. Add the cheese and stir until melted.
  8. Season with salt and pepper
  9. Serve hot in bread bowls, pour a nice glass of Kendall-Jackson Vintner's Reserve Cabernet Sauvignon and enjoy!

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