Broccoli-cheese soup in bread bowls
¾ tsp(s), divided
⅜ tsp(s), divided
Plain fat free Greek yogurt
Fat free reduced sodium vegetable broth
2½ cup(s), chopped
2 tbsp(s), chopped
Reduced fat sharp cheddar cheese made with 2% milk
¾ cup(s), shredded, shredded
- Preheat oven to 450°F. Flip a 12-cup muffin pan or 2 (6-cup) muffin pans upside down and lightly coat with nonstick spray.
- In a medium bowl, stir together self-rising flour and ¼ tsp each salt and cayenne pepper. Add yogurt; stir with a wooden spoon until just combined and then keep mixing dough with your hands until smooth (about 1 minute of kneading). Divide dough into 6 equal pieces. On a lightly floured work surface, roll each dough piece into a 4½- to 5-inch circle. Arrange dough over inverted pan, spacing apart so dough has room to rise. Press dough down around each muffin cup to form a bowl; if dough tears, pinch it back together. Bake at 450°F until golden brown, 13 to 15 minutes. Carefully lift bread bowls off pan and cool slightly on a wire rack.
- Meanwhile, in a medium saucepan, bring broth to a boil. Add broccoli to pan; cover and cook until crisp-tender, about 4 minutes. In a medium bowl or measuring cup, whisk together milk and all-purpose flour. Stir milk mixture, scallions, and remaining ½ tsp salt and ⅛ tsp cayenne pepper into broccoli mixture. Bring to a boil; cook until thickened, about 2 minutes. Remove pan from heat; gradually add cheese, stirring until cheese melts. Ladle about ½ scant cup of soup into each bread bowl. Serve immediately.
- Serving size: 1 filled bread bowl