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Photo of Broccoli-cheese soup in bread bowls by WW

Broccoli-cheese soup in bread bowls

6
PersonalPoints™ per serving
Total Time
40 min
Prep
15 min
Cook
20 min
Serves
6
Difficulty
Easy
What could be better than a quick, easy, satisfying bowl of lightened-up broccoli soup that delivers big time on cheesy flavor? Serving it in an edible bread bowl! We gussy up our classic two-ingredient dough (made from self-rising flour and Greek yogurt) with a little salt and cayenne pepper for a savory kick, then mold it onto the back of a muffin pan to form wonderfully crisp, slightly chewy bread bowls. How’s that for a weeknight meal that feels special and tastes memorable?

Ingredients

Cooking spray

4 spray(s)

Self-rising flour

1½ cup(s)

Kosher salt

¾ tsp, divided

Cayenne pepper

⅜ tsp, divided

Plain fat free Greek yogurt

1 cup(s)

Fat free reduced sodium vegetable broth

1 cup(s)

Uncooked broccoli

2½ cup(s), chopped

Low-fat milk

1 cup(s)

All-purpose flour

2 Tbsp

Uncooked scallion(s)

2 Tbsp, chopped

Reduced fat sharp cheddar cheese made with 2% milk

¾ cup(s), shredded

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serving size: 1 filled bread bowl

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