broccoli & cauliflower soup | 4 little Fergusons

Broccoli Cauliflower Cheese Soup

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Ingredients

2 packages {12-24 Ounces} Frozen Broccoli

2 packages {12-24 Ounces} Frozen Cauliflower

Generous Amounts Of Garlic Powder, And Fresh Pepper.

Salt To Taste

12 ounces, weight Velveeta, Cubed

2 cans {10.75 Ounces Each} Cream Of Chicken Soup

1-½ cup Boiling Water

1 quart Half-and-half

Steam veggies according to directions on the package. You decide how many veggies you steam, I do 4, 12 ounce bags. Add seasonings to taste, be generous, it makes all the difference – garlic powder and pepper make it pop. Plus, salt to taste.

While your veggies steam, heat cheese on low, until melted in a large soup pot over medium heat. Once cheese is melted, add soups, boiling water and half-and-half. Carefully stir in steamed broccoli and cauliflower. Heat through – but make sure that you do not boil it or it will scorch.

Serve with Texas Toast or Grilled Cheese Sandwiches, YUM!

Welcome to Post 2 for today, head back one post to see Mini Makeover: Part II.

These bread bowls are SO cool! And yummy too. They could house your favorite Beef Stew or Broccoli Cheese soup. They come together easily, even if you hate yeast like I do!!!!!

Artisan Bread Bowls

Ingredients

3-¾ cups All-purpose Flour
½ cups Whole Wheat Flour
¼ cups Nonfat Dry Milk
2 teaspoons Yeast
2 teaspoons Salt
2 Tablespoons Oil
1-½ cup Lukewarm Water (more As Needed To Make A Smooth, Soft Dough)

Let yeast dissolve in warm water until creamy, about 5 minutes. Add the rest of the ingredients—by hand, mixer or bread machine— and knead till you’ve created a smooth dough.
Allow the dough to rise, covered, for 45 minutes; it should become puffy. Divide the dough into 5-6 pieces, depending on how large you want your bread bowl to be. Roll each piece into a ball. Place on a lightly greased or parchment covered baking sheet.

Cover the bread bowls with greased plastic wrap. Refrigerate for 4 hours (or up to 24 hours); this step will give the bread bowls extra flavor, and a delightfully crisp-chewy texture. Two or more hours before serving, remove the bread bowls from the refrigerator. Uncover, and let them sit for about one hour while you preheat the oven to 425°F.
Just before baking, slash the top surface of the bowls several times with a sharp razor/knife to allow them to expand. Bake for 22 to 28 minutes, until the bowls are deep brown, and sound hollow when thumped on the bottom. Remove from the oven, and cool on a rack.
Before serving cut off “lid” and carefully hollow out bread bowl, reserving pieces to be used as toasted seasoned croutons for your soup, or tuck away for a later use like fresh bread crumbs.

Delicious!!!!

We filled these bread bowls with a recipe called “Broccoli Cheese Soup (Just like Panera Bread).” It was NOT just like Panera Bread, and it was NOT our favorite soup. Next time I will fill it with THIS soup, our favorite Broccoli and Cauliflower soup from Drea, its WAAAY better! Sorry I don’t have a photo of it yet, I will come back and add one soon after we make it……just trust me, its creamy and GOOD!

Broccoli & Cauliflower Cheese Soup

2 packages Frozen Broccoli/Cauliflower Mix
(12-24 Ounce Packages Each, depending on how chunky you want your soup)
Generous amounts of garlic powder, and fresh pepper. Salt, to Taste
12 ounces, weight Velveeta, Cubed
2 cans Cream Of Chicken Soup (10.75 Ounce Cans)
1-½ cup Boiling Water
1 quart Half-and-half

Steam veggies according to directions on the package. Add seasonings to taste – garlic salt and pepper are our favorites.

While your veggies cook, heat cheese until melted in a large soup pot over medium heat. Once cheese is melted, add soups, boiling water and half-and-half. Carefully stir in steamed broccoli and cauliflower. Heat through – but make sure that you do not boil it! YUM!

Enjoy!

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