Serves: 6
Total Calories: 322

6 cups water
1 (10-ounce) package frozen chopped broccoli
1/2 cup chopped onion
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 cups shredded mild Cheddar cheese
1 cup half and half
1 cup milk
1/4 cup butter
1/3 cup all purpose flour
shredded Cheddar cheese for garnish
1 to 1 3/4 pound Bread Bowl

1. Bring the water to boil in a large stockpot over mediumhigh heat. Add the broccoli and onion, cook for 10 minutes, then add the salt, garlic powder, and pepper.

2. Add the cheese to the pot and stir until melted. While stirring, add the half-and-half, milk, and butter. Continue to stir until the mixture almost returns to a boil, then remove from the heat.

3. In a small bowl whisk or stir the flour with 1 /2 cup cold water until smooth. Stir the flour mixture into the pot. Return the heat to medium and stir continuously until the soup thickens.

4. Spoon the hot soup into the bread bowl, garnish with Cheddar cheese, and serve.

Nutritional Facts:

Serves: 6
Total Calories: 322
Calories from Fat: 222

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Fisherman's Wharf-Style Clam Chowder
Francesca's Seafood Chowder
Corn 'N' Crab Chowder
Wine Country Onion Soup
Broccoli Cheddar Soup
Minted Fresh Pea Soup
Brandied Yam Soup
Minestrone That's A Meal
Chicken and Dumplings
Blue Cheese Soup
Roux
Chef Jay Veregge's Shrimp, Prawn, and Lobster Bisque
Creamy Peanut Soup